This is how cakes go that are addictive: we coat fresh creams and fruit on crunchy bottoms. The rest is done by the fridge. This time: Delicious chocolate and cherry tartlets.
150 g of chocolate nut cookies
80 g of liquid butter
7 tbsp sour cherry jam
1 tbsp kirsch water
300 g dark chocolate couverture
500 g cream
1 packet of vanilla sugar
1 packet of cream stabilizer
500 g ricotta
1 glass of sour cherries (370 ml)
Chocolate rolls and fresh cherries to decorate
Crumble cookies, knead with butter. Cover a tray with baking paper. Place 6 desserts on top. Press ground as ground in it. Heat the jam, stir 5 tbsp with kirsch and add to the bottoms. Cool. Pass the rest through a fine sieve.
Chop the cough, melt in 100 g of cream. Beat the cream with vanilla sugar and cream stiff until stiff. Mix chocolate cream with ricotta and fold in half of the cream. Keep the rest cool. Distribute drained cherries on the floor, top with cream, leave to cool for approx. 4 hours.
Dissolve the tarts and spread the remaining cream over them. Decorate with chocolate rolls, cherries and jam.