Chocolate and Chestnut Tartlets with Cranberries and Chestnut Tart with Saffron Parfait

For the chocolate and chestnut tartlets with lingonberry

1. Preheat the oven to 180 degrees. For the sponge cake, beat the eggs with the sugar for about 5 minutes until frothy. Sift the flour, cocoa and cornstarch over it and fold in. Pour the dough into a small baking sheet (or springform pan) and smooth it out. Bake at 180 degrees for about 10-12 minutes. Let cool down.
2. Using the portion rings, cut out 5 circles from the dough. Place portion rings side by side on a tray, place 1 biscuit circle in each ring.
3. Chop the chocolate into small pieces, melt in a bowl over a hot water bath. Soak gelatine according to the instructions on the package. Whip the cream. Beat egg yolks with icing sugar and 2 tbsp water over a hot water bath for about 5 minutes until foamy and stiff. Take the bowl off the water bath. Squeeze out the gelatine and dissolve it in the warm egg yolk foam. Then first stir in the liquid chocolate and 100 g of chestnut puree by spoonfuls. Gently fold in the whipped cream. Pour the mousse into the portion rings and chill for 2 hours.
4. Carefully loosen the serving rings from the tartlets and remove them. Spread a couple of cranberries in the middle of each tart. Sprinkle the tartlets with chocolate flakes as desired and serve quickly.

For the parfait:

1. For the saffron parfait, beat the saffron, sugar and egg yolk over a water bath while warm (whip until frothy), then beat cold. Whip the cream until stiff and fold into the cold mass. Pour the mixture into a mold and freeze in the freezer for about 3 hours.

For the chestnut tart:

1. In the meantime, whip the cream until stiff and mix with the chestnut puree. Pour into the molds, brush with milk and egg and bake for 20 minutes at 180 degrees.