Prepare tart shells:

1. Prepare 6 to 8 individual blind baked tarts, number will depend on size of tart shell. Follow instructions on inside of chocolate pastry packet for blind baking. These can be made in advance and frozen, defrost at room temperature for 30 minutes prior to using.

Dark Chocolate Mousse:

1. Whip cream to soft peaks, set to one side.

2. Melt chocolate in a heatproof bowl over a pan of gently simmering water (don’t let bowl touch the water), allow to melt then remove from heat and stir until smooth, set to one side.

3. Cream egg yolks and sugar until light and fluffy.

4. Add 1/3^rd of the melted chocolate to the sugar and yolks, whisk together until well combined. Add 1/3^rd of the whipped cream and whisk.

5. Now gently fold in the rest of chocolate followed by the remaining cream using a spatula or metal spoon. Spoon into tart cases and chill in the refrigerator until ready to serve.

Cherries:

1. In a medium sized saucepan bring the sugar, 2 cups water, glucose, vanilla and star anise to the boil then simmer for 5 minutes.

2. Add cherries bring back to the boil and gently simmer for a further 5 minutes. Set to one side to cool then add kirsch.

Remove tarts from the fridge up to 30 minutes before serving, add the cherries at the last minute drizzled with a little of the sugar syrup.