Cherry Tartlet

Name: Cherry Tartlet
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 300 g Flour; 200 g Butter or margarine; 100 g Sugar; 1 pinch Salt; 1 egg (size M); 1 knife tip Baking Powder; 1 (5 g) bag of Citro-back; 1 jar (720 ml/ tear-off: 450 g) Sour cherries; 1 package glaze; 250 g Whipped cream; 50 g Dark bark chocolate; 7-10 Tbsp Dried peas; 7-10 Tbsp Fat and breadcrumbs; baking paper; 7-10 Tbsp Lemon balm

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

300 g Flour
200 g Butter or margarine
100 g Sugar
1 pinch Salt
1 egg (size M)
1 knife tip Baking Powder
1 (5 g) bag of Citro-back
1 jar (720 ml/ tear-off: 450 g) Sour cherries
1 package glaze
250 g Whipped cream
50 g Dark bark chocolate
7-10 Tbsp Dried peas
7-10 Tbsp Fat and breadcrumbs
baking paper
7-10 Tbsp Lemon balm

Directions

1
Knead flour, fat, 75 g sugar, salt, egg, baking powder and Citro-Back with the dough hook of the hand mixer to a smooth dough. Cover and put in a cool place for about 30 minutes. Grease 8 small cake tins with removable base (12 cm Ø) and sprinkle with breadcrumbs. Divide the dough into eighths and spread on the tartlets. Press down the dough, raising one edge.
2
Prick several times with a fork. Cover with baking paper and place dried peas on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Remove dry peas and baking paper and let the cakelets cool down. In the meantime, drain the cherries and collect the juice. Remove the cakelets from the moulds and cover them evenly with the cherries. Mix the cake glaze powder and the remaining sugar and gradually stir in 1/4 litre of cherry juice. Bring to the boil while stirring, pour over the cherries and allow to set. Whip the cream until stiff, fill into a piping bag with a small star-shaped spout and squirt small dots around the edge of the cake. Coarsely chop the bark chocolate and sprinkle over the cream edge.
3
Remove the cakelets from the moulds and cover them evenly with the cherries. Mix the cake glaze powder and the remaining sugar and gradually stir in 1/4 litre of cherry juice. Bring to the boil while stirring, pour over the cherries and allow to set. Whip the cream until stiff, fill into a piping bag with a small star-shaped spout and squirt small dots around the edge of the cake. Coarsely chop the bark chocolate and sprinkle over the cream edge. Decorate with balm leaves. Makes 8 pieces