Red-Orange Tartlets

Ingredients for 1 servings:

• 2 large eggs
• 80 g sugar
• 80 g flour
• ½ cup cream
• ½ bar of chocolate
• 10 sour cherries, from the jar, or more
• 10 mandarin oranges, from the can, or more
• Cocoa powder, for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 2 minutes

For 3 small cream sponge cakes

Preheat the oven to 200°C (top and bottom heat). Sponge cake base: Beat the eggs with a hand mixer until frothy, add the sugar, and mix until the mixture is white and fluffy; this may take a few minutes. Spread the batter evenly on a baking sheet and bake for about 7 minutes at 200°C (top and bottom heat). Let the base cool. Cream: Melt the chocolate. Whip the cream and fold in the chocolate. Let it chill in the refrigerator. Halve the sour cherries. Using a glass, mug, or a suitable small mold, cut out circles or squares from the sponge cake. You will need two circles for each portion. Press a cut-out sponge cake piece onto the bottom of the glass or mold. Spread a thin layer (approx. 0.5 cm) of chocolate cream on top. Arrange 6 halved cherries on the cream. Spread another thin layer of cream. Place the second sponge cake piece on top of the cream. Cover with cream. Place a few mandarins on the cream. Spread the cream on top. Let it cool in the refrigerator, then cut around the edge of the tin with a knife. Invert it onto a plate and slide the tart onto the plate. Place a second board or plate on top of the tart and flip it over with a flourish. When it’s perfectly level, slide the tin back onto the plate and remove it just before serving. Decorate with cocoa powder or as desired.