Rub in all the dry ingredients with the butter, bind with the egg yolk and enough milk into soft dough. Line 4 x 12 cm. pastry tarts and brush with the extra marmalade. To make the filling simply combine all the ingredients together, divide between the tarts. Bake in a moderate oven at 175`c for 35-40 minutes. To make the frosting, melt all the ingredients together in a bain-marie. Spread the choc frosting over the tarts and decorate with the royal icing and cherries.

Serves 6

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