Black Forrest Tartlets

Black Forrest Tartlets

For the tartlets, knead all the ingredients for the dough well using the bamix® with the SliceSy® attachment. Chill the dough for about 1 hour.

Preheat the oven to 350 °F. Grease 4 tartlet tins with butter and sprinkle with flour. On a floured worktop, roll out the dough to approx. 5 mm thick and cut out 4 discs using an 8-in cooking cutter. Put the dough in the baking tins and pull it up at the edges. Pierce the dough with a fork several times. Partially bake for 10-12 minutes.

To begin the filling, evenly split the cherries (reserve one cherry per tartlet for garnish) between each of the tartlets, sprinkle with a little sugar and return to the oven for 15 minutes. Remove and allow to cool for 30-45 minutes. While the tartlets cool, mix the mascarpone with the powder sugar, vanilla and sugar until smooth using the bamix® with the whisk attachment. Whip the cream using the bamix® with the beater attachment and fold it into the mascarpone. Spread the cream over the cherries in the tartlets, sprinkle with chocolate chips and garnish with 1 cherry each.

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