-
Combine chocolate stout and cherries in a large Dutch oven or pot, bring to a boil, reduce heat to medium low and cook until liquid is reduced and thick and cherries are soft, set aside to cool or refrigerate overnight
-
Preheat oven to 400
-
Lay puff pastry on a parchment paper lined baking sheet
-
Cut a 1/2 inch edge around the pastry without cutting all the way through
-
Using a fork poke holes all around the inside of the edge you just made - the edge will puff up and the inside will not
-
Spread reduced cherry/beer mixture over the inside square of the puff pastry
-
Bake 20 - 25 minutes until pastry is golden and puffed around the edges
-
Remove from oven and let cool
-
While tart is baking make the goat cheese by combining goat cheese, honey and vanilla in the bowl of a stand mixer fitted with the whisk attachment
-
Whip until combined and fluffy, a couple of minutes
-
Transfer the goat cheese mixture to a zip top bag, cut a small piece of the corner (or use a pastry bag) and pipe onto the chocolate stout cherry tart
-
Garnish with basil leaves