To prepare these delicious chocolate cream and cherry tarts, we will carefully follow the steps to achieve a perfect result. We start by sifting the flour into a large bowl, adding the salt at this stage. Then, the butter, which should be at room temperature, is rubbed between the palms together with the flour and salt mixture. The goal is to achieve a crumbly texture, which will form the base of the tart. In another bowl, the egg yolks are beaten with the sugar, vanilla sugar, and baking ammonia extinguished with lemon juice, until the mixture becomes frothy and light in color. This mixture is added to the crumbly dough and kneaded patiently until we obtain a homogeneous and elastic dough.
Once the dough is ready, we take care of the tart molds, preferably small-sized. From the obtained dough, we take balls the size of walnuts and press them evenly onto the bottom and sides of the molds. It is important to ensure that the dough is spread in a thin layer, as it will puff up during baking, and if it is too thick, there will not be enough space for the cream. We place the molds in the preheated oven at medium heat and bake the tarts until they acquire a golden hue, indicating they are ready. After baking, they may detach more difficultly from the molds, but with gentle pressure on the walls, they will release without problems. We let the tarts cool on a rack, ensuring they are completely cool before adding the cream.
For the chocolate cream, we beat the four whole eggs over a steam bath together with 250 grams of sugar, cocoa, and vanilla sugar. The mixture needs to thicken, and when ready, we remove it from the heat and let it cool. After the cream has cooled slightly, we add the cubed butter and the cherry liqueur, mixing everything well with a mixer to achieve a smooth consistency. If desired, we can also add a splash of vanilla for extra flavor.
Once the cream is prepared, we drain the cherries from the cherry liqueur and, if necessary, remove the pits. We fill a decorating bag with the cream, making sure to attach a star tip. Using this bag, we pipe the cream into each tart, leaving a little space to place one or two cherries on top. We cover with a generous layer of cream, and for an attractive appearance, we can decorate each tart with a cherry on top of the star tip formed by the nozzle. These tarts are not only a feast for the eyes but also for the taste buds, being perfect for serving on special occasions or simply to indulge in a delicious dessert. Enjoy!
Once the dough is ready, we take care of the tart molds, preferably small-sized. From the obtained dough, we take balls the size of walnuts and press them evenly onto the bottom and sides of the molds. It is important to ensure that the dough is spread in a thin layer, as it will puff up during baking, and if it is too thick, there will not be enough space for the cream. We place the molds in the preheated oven at medium heat and bake the tarts until they acquire a golden hue, indicating they are ready. After baking, they may detach more difficultly from the molds, but with gentle pressure on the walls, they will release without problems. We let the tarts cool on a rack, ensuring they are completely cool before adding the cream.
For the chocolate cream, we beat the four whole eggs over a steam bath together with 250 grams of sugar, cocoa, and vanilla sugar. The mixture needs to thicken, and when ready, we remove it from the heat and let it cool. After the cream has cooled slightly, we add the cubed butter and the cherry liqueur, mixing everything well with a mixer to achieve a smooth consistency. If desired, we can also add a splash of vanilla for extra flavor.
Once the cream is prepared, we drain the cherries from the cherry liqueur and, if necessary, remove the pits. We fill a decorating bag with the cream, making sure to attach a star tip. Using this bag, we pipe the cream into each tart, leaving a little space to place one or two cherries on top. We cover with a generous layer of cream, and for an attractive appearance, we can decorate each tart with a cherry on top of the star tip formed by the nozzle. These tarts are not only a feast for the eyes but also for the taste buds, being perfect for serving on special occasions or simply to indulge in a delicious dessert. Enjoy!
Ingredients
For the dough: 500 g sifted flour, 350 g butter, 3 egg yolks, a pinch of salt, 1 teaspoon of ammonia quenched with lemon juice, 100 g sugar, vanilla to taste. Cream: 4 whole eggs, 250 g sugar, 50 g cocoa, 2 packets of vanilla sugar, 300 g butter, 3 tablespoons of cherry liqueur, extra vanilla essence if needed (depends on taste), cherries from the cherry liqueur.