Chocolate Cherry Tart

Put the flour and sugar in a bowl, add a pinch of salt. Make a well in the middle, put the egg in there, grind the cinnamon and distribute the butter in small flakes on the edge and then quickly work it into a smooth dough with your hands, wrap it in cling film and let it rest for 1 hour in the refrigerator .

Beat the two eggs well with the sugar. Bring the cream to the boil in a saucepan, remove from the stove, add the broken chocolate and stir until the chocolate has dissolved and a nice, homogeneous cream has resulted. Now gradually stir this into the eggs.

Preheat the oven to 180 degrees. Roll out the dough thinly between two freezer bags that have been cut apart. Place the tart pan upside down on the dough, after removing the upper freezer bag, of course. Now cut the dough all around with a seam allowance of 1 cm.

Turn the mold over together with the dough, the dough will then slide into the mold by itself. Prick the dough base with a fork.

Now spread the thawed or well drained morello cherries on the dough base. If you have taken cherries out of the glass, you can still make a jelly out of the remaining juice. Now distribute the icing well over the cherries and bake in the oven for about 40 - 45 minutes.

The tart can be eaten lukewarm or ice cold, both of which are very tasty. If you like, you can grind cinnamon fresh over the tart.