Rich Aniseed Chocolate Tart with Davidson Plum Topping

Ingredients

250gm Chocolate Biscuits
90gm melted butter

Whizz biscuits until crumbed and then add butter.  Press into lightly greased tart case and refrigerate until set.

200gm cooking chocolate
1 dspn Aniseed Myrtle
25gm unsalted butter
100ml cream

Melt chocolate in a bowl over a saucepan of hot water and then add butter.  Slowly add cream until a smooth texture is achieved.  Turn off heat and add Aniseed Myrtle.
Pour into prepared biscuit base and refrigerate.

100gm Davidson Plums
half cup sugar

Cover deseeded plums with water and cook until soft.  Then add sugar to taste. Refrigerate until cold.
When chocolate is set spread over top.

Sweet Aniseed & Cherry Pizza

Ingredients

    3 cups of plain flour
    2 packets of powdered yeast
    20gm of aniseed myrtle
    100gm of demerara or coffee sugar
    200gm morello cherries

Method

Combine flour, yeast and enough warm water to make a soft, easily worked dough. Knead until smooth and place in a bowl covered with cling-film to prove for 1 hour.

Divide in half and roll out 2 circles or rectangles, 1/2 cm thick, (to fit a pizza tray).

Place aniseed myrtle and sugar in a mortar and crush until fine. Roll cherries in sugar mix so that they are coated.

Lay half the cherries on the first sheet of dough and sprinkle half the aniseed sugar mix over. Now lay the other sheet of dough on top. Scatter the remaining cherries,  aniseed sugar mix on top, pressing the cherries into the dough.

Bake in a preheated oven at 250C for 15 min.

Allow to cool then serve.


Aniseed Myrtle Shortbread

Ingredients:
125gm butter
40gm sugar
25gm icing sugar
250gm plain flour
1 desertspoon Aniseed Myrtle
1/4 teaspoon salt
2 teaspoons Orange Blossom Water (or orange juice)