Matt Preston's cherry, chocolate and vanilla tartlets

Step 1

For the ice cream, whisk all ingredients in a stand mixer until combined. Transfer to an ice cream machine and churn according to manufacturer’s instructions until thick but soft enough to spoon into a container. Transfer to a 1.5L (6 cup) container, cover and freeze for 2 hours or until firm.

Step 2

Whiz cherries in a food processor until smooth. Strain juice, discarding solids. Place juice, caster sugar, wine, vanilla pod and seeds and 1/2 cup (125ml) water in a pan over medium-high heat.

Step 3

Cook, stirring, until sugar dissolves, then boil for 8-10 minutes until thickened. Cool.

Step 4

Whiz biscuits in a food processor to fine crumbs. Add butter, prunes and brown sugar. Whiz to combine, then divide among 8 x 10cm fluted loose-bottomed tart pans and press evenly over base and sides.

Step 5

Cover and chill for 30 minutes to firm up.

Step 6

Preheat oven to 160°C. Place tarts on a baking tray and sprinkle with chocolate. Bake for 15 minutes to crisp slightly and melt chocolate. Cool to room temperature, then freeze for 30 minutes or until chilled.

Step 7

Stand ice cream at room temperature for 10 minutes to soften slightly. Spoon into tarts and return to the freezer for 1 hour to firm. Remove tarts from pans, top with extra cherries and drizzle with the cherry syrup to serve.