Cherry and chocolate tartlets

Name: Cherry and chocolate tartlets
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 300 g Flour; 150 g Butter; 1 egg (size M); 1 pinch Salt; 200 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 500 g (720 ml; separation weight: 350 g) or 1 jar of sour cherries; 150 g Dark chocolate coating; 10 g Coconut oil; 250 g white couverture; 2 sheets Gelatine; 500 g Whipped cream; 1/2 package unsugared red cake glaze; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

300 g Flour
150 g Butter
1 egg (size M)
1 pinch Salt
200 g + 1 tablespoon of sugar
1 package Vanillin sugar
500 g (720 ml; separation weight: 350 g) or 1 jar of sour cherries
150 g Dark chocolate coating
10 g Coconut oil
250 g white couverture
2 sheets Gelatine
500 g Whipped cream
1/2 package unsugared red cake glaze
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas

Directions

1
For the short pastry, knead flour, butter in pieces, egg, salt, 100 g sugar, vanillin sugar and 3 tablespoons of cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease 8 tartlet cups (12 cm Ø). Divide the dough into 8 equally sized pieces, roll out to a circle (approx. 14 cm Ø) on a floured work surface. Line the moulds with the dough, press down the edges, cut off any protruding edges. Chill for about 1 hour. Wash and stone fresh cherries. Heat 100 g sugar and 200 ml water. Add the cherries and stew covered for about 5 minutes. Drain and let cool off.
2
Place the ramekins on 2 baking trays. Place 8 pieces of baking paper on the dough and put dried peas in each tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for about 15 minutes. Remove the baking paper with the peas. Bake at the same temperature for another 5 minutes. Let them cool down. Chop the dark chocolate coating. Melt with coconut oil on a warm water bath. Spread the cakelets with it, let them dry. Chop white chocolate coating. Melt carefully on a warm water bath. Soak gelatine in cold water. Whip cream until stiff. Stir 2 tablespoons of cream into the couverture. Squeeze the gelatine, dissolve, stir some chocolate cream into the gelatine. Then stir everything into the remaining cream. Fold in the rest of the cream.
3
Spread the cakelets with it, let them dry. Chop white chocolate coating. Melt carefully on a warm water bath. Soak gelatine in cold water. Whip cream until stiff. Stir 2 tablespoons of cream into the couverture. Squeeze the gelatine, dissolve, stir some chocolate cream into the gelatine. Then stir everything into the remaining cream. Fold in the rest of the cream. Spread the cream in the cakelets. Spread the drained cherries on top. Chill for about 1 hour. Mix the cake glaze with 1 tablespoon of sugar in a small pot. Gradually stir with 125 ml of cold water until smooth. Heat while stirring, bring to the boil briefly. Spread the glaze on the cherries with a spoon. Chill for another 30 minutes
4
Spread the cream in the cakelets. Spread the drained cherries on top. Chill for about 1 hour. Mix the cake glaze with 1 tablespoon of sugar in a small pot. Gradually stir with 125 ml of cold water until smooth. Heat while stirring, bring to the boil briefly. Spread the glaze on the cherries with a spoon. Chill for another 30 minutes
5
3 hours waiting time