Method

• 1.
  For the praline, place a large piece of foil on a baking tray and grease with butter. Place sugar and 2 tablespoons cold water in a saucepan over low heat and stir with a wooden spoon until sugar dissolves. Increase heat to medium and cook, without stirring, for 10 minutes or until a golden caramel colour (brushing down sides of pan occasionally with a damp pastry brush to prevent sugar crystals forming). Stir in almonds, cherries and peel, and pour mixture evenly onto foil. Allow praline to cool and set, then break into shards.
• 2.
  Grease six 8cm loose-bottomed tart pans. For pastry, place flour, butter and sugar in a food processor and pulse until mixture resembles fine breadcrumbs. Add enough cold water to bring dough together into a smooth ball. Enclose in plastic wrap and chill for 15 minutes.
• 3.
  Roll out pastry on a lightly floured board until 5mm thick. Use a 12cm cutter to cut 6 rounds from pastry, then use to line tart pans. Chill for 15 minutes.
• 4.
  Preheat oven to 190°C. Line tarts with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes.
• 5.
  Meanwhile, beat together butter, egg and sugar in the bowl of an electric mixer for 2 minutes until pale and thick. Fold in flour and meal with a metal spoon.
• 6.
  Remove the baking paper and weights or rice from the tart shells and fill with almond-meal mixture. Return to oven for a further 10 minutes until filling is firm.
• 7.
  Leave tarts to cool for 2 minutes, then decorate with praline shards and drizzle with melted chocolate.