Black Cherry – Chocolate – Almond Tart

The shortcrust pastry

1. Mix the flour (gluten-free), salt, sugar and the ice-cold butter (or Alsan margarine) to a crumbly mass – finally add 1 tablespoon of ice-cold water and stir until the dough is smooth and firm – wrap the dough in a floured cling film and Let rest in the refrigerator for 15 minutes
2. Then halve the dough and roll out both parts evenly about 5 mm thick on the cling film. – use the cling film to put the rolled out dough sheets into the two baking tins greased with butter (mine have approx. 14 cm diameter) – clean the dough well at the edges of the mold – prick the whole surface of the dough base with a fork and park everything in the refrigerator for 15 minutes – first preheat the oven to 200 degrees O / U heat
3. Take the tartlet back out of the fridge, put baking paper over the dough and weigh the whole thing down with legumes so that the shortcrust dough doesn’t “peel off” while baking – blind bake for 10 minutes – then take the molds out of the tube and the baking paper with the legumes remove – bake the tartlets for another 5 minutes – take them out and let them cool down

the filling with chocolate, cherries and almond paste

1. Meanwhile, first chop the dark chocolate – then stone the black cherries – then stir the room-temperature butter (or Alsan) with the sugar until foamy – stir in the whole egg – then work in the bitter almond aroma and the grated almonds mixed with the flour

Finish the tartlets

1. Now sprinkle the chopped chocolate in the bottom of the cooled shortcrust pastry tart, then place the cherries on top – finally distribute the almond mixture evenly on top – bake in a preheated oven at 200 degrees O / U heat for about 30 minutes until the almond filling is firm and golden brown – take out the tart, Let it cool slightly, then take it out of the mold and let it cool down on a wire rack – you can add a little melted couverture on top as a decoration

various notes

1. The best way to do this is to use baking tins with a removable base – so there is no risk of the shortcrust tart breaking when you remove it! If you prefer to use a large 24 cm form instead of the small molds, you need twice the amount of the ingredients listed above – the almond cake should be consumed within 3 days and is NOT suitable for freezing! but it is soooo delicious anyway that not a crumb is left!