Summary

Ingredients

• 120 grams flour
• 30 g powdered suar
• 1 pinch (s) salt
• 50 g butter, ice cold
• 1 egg yolk
• 375 g double cream
• 375 g couverture (dark chocolate), chopped
• 1 glass cherry (s) (Amarena cherries)
• 1 tablespoon cognac

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Instructions

1. Work the flour, powdered sugar, salt, cold butter (in small flakes) and the egg yolk into a shortcrust pastry. Wrapped in foil and put in the fridge for approx. 30 minutes.
2. Then roll out the dough thinly between two layers of cling film and lay out the bottom and edge in a 24-inch tart pan. Prick several times with a fork.
3. Bake in a preheated oven at 175 ° C top / bottom heat (convection: 150 ° C) for about 15.
4. For the topping, bring the crème double to the boil and melt the chopped couverture in it. Undergo cognac. Drain the Amarena cherries and spread them on the baked tart base. Pour the warm chocolate mixture on top. Let it cool and set.