Black Forest Cherry Tartlets

Ingredients for 12 servings:

• 4 eggs, separated
• 100 g sugar
• 100 g dark chocolate, min. 70%
• 75 g butter
• 75 g flour
• 25 g cocoa powder
• 1 jar sour cherries
• 200 ml cherry juice
• 20 g cornstarch
• Sugar or sweetener as desired
• 200 ml cream
• cherry brandy

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

the classic in mini format

First, beat the egg whites with a pinch of salt until stiff peaks form, then add 25g of sugar and continue beating until stiff peaks form again. Chill. Grease and chill a muffin tin. Preheat the oven to 200°C (top/bottom heat). Melt the chocolate in a double boiler and stir in the butter. Set aside. Beat the egg yolks with the remaining sugar until creamy and stir in the chocolate mixture. Sift the flour and cocoa powder over the mixture and fold in the beaten egg whites. Divide between the tins. Bake in the preheated oven for 12-15 minutes. Leave in the tin for 5 minutes, then turn out onto a wire rack. Drizzle with kirsch, if desired. Drain the sour cherries, reserving the juice and measuring out 200ml. Set aside 12 cherries. Mix the cornstarch with about 50ml of the juice, then bring the remaining juice to a boil with the sugar or sweetener. Stir in the mixed starch and bring back to the boil briefly. If desired, flavor with a little cherry brandy. Place the tartlets on a cake plate with the wider side down – trim the original “lid” slightly if necessary. Cut each tartlet in half crosswise and spread half of the cherry mixture on the bases. Now arrange the cherries on the base and spoon the remaining cherry mixture on top. Whip the cream until stiff and fill a third of it into a piping bag. Add about 1-2 tsp of the remainder to the cherry mixture on each tartlet to “stick” the lids on. Then spread the cream on the lids, use the piping bag to place large tufts on top and top each with a cherry.