Dutch cherry tart

Ingredients

Directions

1. 1

   Defrost the dough plates. Place 3 on top of each other. Roll out to 2 squares (approx. 30x30 cm), let rest for 15 minutes

2. 2

   Cut 1 circle (approx. 28 cm Ø) from each of the squares. Place on baking trays lined with baking paper. Spread 1 base with whisked egg yolk, sprinkle with almonds and sugar crystals. Bake the cakes one after the other in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for 13-15 minutes

3. 3

   Cut the almond base while still warm into about 12 pieces. Melt the chocolate in a hot water bath. 2. brush the base with the chocolate and let it dry

4. 4

   Drain the cherries and collect the juice. Put about 12 cherries aside. Stir starch and 6 tbsp. juice until smooth. Boil up the rest of the juice and sugar. Stir in the starch, bring to the boil briefly. Fold in the cherries, let cool down. Spread on the bottom and let cool down

5. 5

   Whip the cream, vanilla sugar and cream setting agent until stiff. Spread a good 3/4 cream on the cherries. Decorate the cake with cream, cherries and jelly and, just before serving, with almond fans and icing sugar