Cherry Ripe pie

To make chocolate shortcrust pastry, put all ingredients in a food processor and process until a dough ball forms. Turn out dough onto a lightly floured surface and knead for 2 minutes or until smooth. Shape dough into a disc and enclose in plastic wrap. Refrigerate for 30 minutes or until firm.

Grease a pie tin with cooking oil spray, then line with baking paper. Roll out dough between 2 sheets of baking paper until 3mm thick. Line prepared tin with dough and trim around edge of tin, reserving excess dough. Using a small leaf-shaped cookie cutter, cut 50 leaves from excess dough.

Brush pie edge with eggwhite, then arrange leaves on top. Refrigerate for 30 minutes or until firm.

Preheat oven to 200°C. Line dough with baking paper and add baking weights. Bake for 20 minutes. Discard paper and weights. Brush base and sides with remaining eggwhite and bake for a further 4 minutes. Cool in tin for 10 minutes, then transfer to a wire rack to cool to room temperature.

Combine condensed milk, coconut, cherries and shortening in a large bowl. Add food colouring, 1 drop at a time and stirring well between each addition, until desired colour. Pour into pie shell and smooth surface.

Spoon melted dark chocolate on top and smooth surface. Put melted white chocolate in a small zip-lock bag and snip 1 corner. Starting from edge, drizzle 4 circles all the way into centre, getting smaller as you go, finishing with 1 full circle in centre of pie. Run a toothpick from centre of pie to edge to create a web pattern. Refrigerate for 6 hours or overnight until firm.

Serve tart chilled with double cream on the side.