• Preheat the camp oven to 350degrees F (180 degrees C).

Base

• Lightly grease the tart tray.
• Sift the flour, sugar, and cocoa into a medium bowl. Add the melted butter and stir to combine.
• Spoon the mixture into the tart tray then gently press down to create an even base in the tray.
• Bake for 10 minutes or until firm to the touch. Remove from the oven and rest. 

Cherry Filling

• In a medium bowl, combine the finely diced cherries, condensed milk, coconut, and red food coloring. Stir to combine well for an even color.
• Spoon the cherry filling over the base and smooth the surface.
• Return to the oven to bake for 20 minutes or until firm to the touch. Set aside to cool for 30 minutes.

Chocolate Topping

• Place the chocolate and vegetable shortening in a heatproof bowl over a saucepan of simmering water. Stir continuously until the mixture is smooth.
• Pour the chocolate over the cherry filling and spread evenly. Set aside for 30 minutes to set.

To Serve

• Slowly and carefully remove the full slice from the tart tray.
• Cut the slice into serving-sized pieces.