Instructions for the pastry

• Set aside mini tart trays.
• Place flour and salt in a large bowl.
• Add butter, and use your fingers to mix together until you have different sized chunks. You should still be able to see butter pieces.
• Add milk, then mix until mixture just comes together (don't over mix!)
• Bring mixture into a disk, cover and place in the fridge to rest for 20 minutes. Meanwhile, preheat the oven to approximately 180 degrees Celsius.
• Once rested, divide pastry evenly into prepared tart cases (you should be able to make approximately 18 mini tarts, depending on the size of your tins or tray) and press down.
• Pierce each tart with a fork, then place in the oven to cook for approximately 15 minutes, or until cases start to brown. 
• Remove from the oven and leave to cool completely.

Ingredients for the cherry filling

• Place water, rind, juice and sugar into a saucepan and cook over a medium heat.
• Continue to cook, stirring until mixture is well combined and starts to bubble.
• Add cherries and lower heat. Leave to cook, stirring occasionally, until liquid is 90% dissolved.
• Evenly divide into prepared tart cases and place in the fridge to set for at least 1 hour. 

Ingredients for the buttercream filling

• Place all ingredients into a stand mixer fitted with a paddle attachment, or a bowl if you're using a handheld mixer. 
• Beat until all ingredients are fully incorporated.
• Pipe mixture into tarts, to cover the cherry filling. The mixture should come right to the top of the cases, and should be completely smooth. 
• Place tarts back into the fridge and leave to set for a further hours. 

Ingredients for the chocolate glaze 

• Mix all ingredients in a small bowl, adding more milk if mixture is too thick to handle. The mixture should be reasonably thick but not too runny (you don't want the mixture running down the sides of the tarts).
• Cover tarts with glaze by drizzling or covering completely, add additional toppings or white chocolate, and store in the fridge until ready to serve.