1 For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2 Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23 cm|9" deep flan or tart tin.
3 Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 20 minutes until golden and cooked. Remove the paper and beans and leave to cool.
4 For the fillling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Leave to cool.
5 Stir 100 ml cream into the chocolate.
6 Whisk the egg yolks with 50g sugar, then add to the chocolate.
7 Whisk the egg whites with the remaining sugar until stiff. Fold into the chocolate mixture.
8 Whisk the remaining cream until thick and stir in the kirsch. Fold into the chocolate mixture.
9 Spread the jam over the base of the pastry base. Pour the chocolate filling on top and chill for 2 hours.
10 For the poached cherries: place the cherries, red wine, kirsch, sugar and lemon juice in a pan and bring to a boil. Simmer for 2-3 minutes until the cherries are tender. Using a slotted spoon, remove the cherries from the liquid and set aside.
11 Bring the liquid back to a boil. Cook for 4-5 minutes until syrupy.
12 Pour the syrup over the cherries, reserving 4 tablespoons and set aside to cool.
13 For the cherry cream: whisk the cream thick. Stir in the reserved cherry syrup, to give a marbled effect.
14 Place the poached cherries on the filling and a swirl of cherry cream.