1 ¼ cupsflour
½ cupbutter
½ cuppowder sugar
¼ cupcocoa powder
1 tspvanilla extract
¼ tspsalt


1 ¼ cupscherries
1 cupmascarpone
¼ cuppowder sugar
¼ cupchocolate chips
½ cupheavy cream
1/2 cupsugar
1 tbspvanilla extract
Print Recipe
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.