Mini chocolate cherry tarts

Ingredients 10 digestives 5 tbsp butter 150g milk chocolate 2 eggs 50g golden caster sugar 2 tbsp flour 1 tub glace cherries 1 tbsp brandy (Makes 12-14 cupcake sized tarts) Method Bash the digestives and add 2 tbsp of melted butter, then press the combined mixture into the base of a cupcake tray, lined with cases. Bake in the oven for 10 mins at 180C. Meanwhile, melt the chocolate and remaining butter in a bowl over a saucepan of simmering water. Leave to cool for a minute then vigorously beat in the eggs, followed by the brandy, sugar, flour and a pinch of salt. Chop up the glace cherries and fill each cupcake case with them, then pour over the chocolate mixture, and bake for 20 mins or until a skewer comes out clean. Leave to cool if you can, although in my kitchen they were all devoured within about ten minutes.