Cherry and chocolate tarts

Place flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until dough just starts to come together.

Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Divide pastry into 6 even portions. Roll out 1 portion between 2 sheets of non-stick baking paper to a 4mm-thick disc. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Repeat with remaining pastry. Use a fork to prick the bases all over. Place on a baking tray in the fridge for 30 minutes to rest. Bake for 20-25 minutes or until golden.

Meanwhile, to make the cherries in red wine syrup, place the wine and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Add cherries and boil, stirring, for 3-4 minutes or until syrup thickens. Set aside for 20 minutes to cool.

Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Set aside for 10 minutes to cool. Use an electric beater to beat the chocolate, ricotta and mascarpone in a bowl until smooth. Divide the ricotta mixture among the pastry cases and place in the fridge for 30 minutes to chill.

Divide tarts among serving plates. Top with the cherries and syrup to serve.