SHORTBREAD PASTRY

1. Place the butter and icing sugar into the bowl of a stand mixer fitted with a paddle attachment and mix until completely smooth, with no lumps of butter remaining.
2. Add the egg and mix to combine.
3. Lastly, add the flour and salt, then continue to mix until the ingredients just come together as a dough.
4. Press the dough into an even, flat square and wrap in plastic wrap. Place into the refrigerator for a minimum of 30 minutes.
5. On a lightly floured workbench, roll the dough to 2-3mm in thickness.
6. Line a tart ring, 200mm in diameter and 30mm in height, with the dough. Trim the excess dough from around the top of the ring, then place into the refrigerator for 30 minutes.
7. Meanwhile, heat the oven to 165°C, fan forced.
8. Line the tart shell with scrunched baking paper and fill with uncooked rice.
9. Bake in the pre-heated oven for 8 minutes, then remove the lining and continue to bake for a further 10 minutes, or until light golden-brown in colour.
10. Allow to cool completely at room temperature.

CHERRY COCONUT FUDGE

1. Sieve the icing sugar into a bowl, then add the coconut and mix to combine.
2. Pour in the condensed milk, lemon and vanilla, then mix to incorporate.
3. Lastly, add the finely chopped cherries and mix until evenly distributed.
4. Transfer the mixture into the base of the cooled tart shell and gently press into an even layer.

COCONUT SPONGE

1. Heat the oven to 160°C, fan forced.
2. Place the egg whites and sugar (A) into a stand mixer and whip to stiff peaks.
3. In a separate bowl, whip the whole eggs, egg yolks and sugar (B) until pale in colour.
4. Add the flour and shredded coconut to the yolk mixture and fold through.
5. Add the whipped egg whites and gently fold through.
6. Lastly, fold in the melted butter, coconut oil and vanilla.
7. Grease and line a standard baking tray, 390mm x 270mm in size. Gently pour the sponge mixture into the lined tray and spread into an even layer, careful not to knock out too much air.
8. Bake in the pre-heated oven for approximately 8-12 minutes, until the sponge bounces back when gently pressed.
9. Allow to cool completely at room temperature before cutting out a disc, 190mm in diameter. Place the coconut sponge disc into the prepared tart shell, on top of the cherry coconut fudge layer.

CHERRY JELLY

1. Soak the gelatine in a bowl of cold water until soft and pliable, approximately 5 minutes. Squeeze to remove any excess water and set aside.
2. Place the sugar and cherry puree (A) into a saucepan and bring to 60°C over medium heat.
3. Remove from the heat, add the pre-soaked gelatine and stir until completely dissolved and incorporated.
4. Add the cherry puree (B) and finely chopped cherries and mix to combine.
5. Pour the mixture over the surface of the coconut sponge layer and place into the refrigerator to set, a minimum of 30 minutes.

CHOCOLATE TRUFFLE MOUSSE

1. Semi-whip the cream until it has some body but still collapses, then set aside in the refrigerator until required.
2. Heat the water, sugar and glucose in a saucepan.
3. As soon as the sugar has dissolved, pour the syrup over the dark chocolate and whisk until the chocolate has completely melted and incorporated.
4. Fold in the semi-whipped cream.
5. Spread the mousse over the set cherry jelly layer and return the tart to the refrigerator.

CHOCOLATE BAND

1. Temper the white chocolate by placing it into a microwave-safe plastic bowl and heating in 30 second increments, stirring in between, until you have 50% liquid and 50% solids, then vigorously stir until completely melted.
2. Spread the tempered white chocolate evenly over a strip of acetate, 650mm x 30mm in size, then wrap it around the tart shell so that it overlaps slightly.
3. Place the tart into the refrigerator. Remove the acetate just prior to serving.

CHOCOLATE BUTTERFLIES

1. Print a sheet of butterflies, approximately 30mm x 50mm in size, to use as a template.
2. Place the sheet onto a flat tray and line with plastic wrap, ensuring the plastic wrap is pulled taut, and secure with tape.
3. Temper the white chocolate by placing it into a microwave-safe plastic bowl and heating in 30 second increments, stirring in between, until you have 50% liquid and 50% solids, then vigorously stir until completely melted.
4. Divide the tempered chocolate into multiple bowls. This will depend on how many different colours you are using.
5. Sieve a small amount of the oil-soluble colour powder into the tempered white chocolate and mix, add more colour until you achieve your desired shade.
6. Transfer the coloured chocolate into a piping bag. Pipe 2 wings for each butterfly and allow them to set before joining the wings together with a line of tempered chocolate.

NOTE: Reheat the chocolate as required.

FINISHING

1. Temper the white chocolate (A) by placing it into a microwave-safe plastic bowl and heating in 30 second increments, stirring in between, until you have 50% liquid and 50% solids, then vigorously stir until completely melted.
2. Spread the tempered chocolate over a stone surface. Once it begins to set, use a scraper to create curls, then set aside until required.
3. Place the white chocolate (B) into a food processor and blitz until soft and pliable.
4. Roll the chocolate on your workbench to create twigs.
5. Prior to serving, top the tart with the prepared chocolate twigs, curls and butterflies.

NOTE: Store in the refrigerator for up to 3 days. Best eaten on the day of assembly.

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