Black Forest cherry tart

Ingredients for 1 servings:

• 250 g cherries (jar)
• 2 tbsp cherry brandy
• 50 g butter
• 50 g chocolate (70% cocoa content)
• 3 eggs
• 100 g sugar
• 30 g flour
• 40 g cocoa powder
• 125 ml whipped cream, for garnishing
• Fat for the muffin tins

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

enough for 12 pieces

Drain the cherries and soak them in kirsch for three hours – chop about a quarter of the cherries first. Melt the butter and chop the chocolate into small pieces. Beat the eggs and sugar until thick and foamy. Sift in the flour and cocoa powder and fold in. Fold in the melted butter as well. Briefly fold in the chopped chocolate and the chopped cherries. Grease muffin tins and fill them about two-thirds full with the batter. Bake in a preheated oven at 175°C for about 15-20 minutes, then let cool. Once cooled, remove the tarts from the tin and cut them in half horizontally. Fill with the whipped cream and cherries. Garnish each tart with a dollop of cream and a cherry.