Schwarzwälderkirschtörtchen – a word that guaranteed here in the Netherlands leads to tongue muscle hangover. The biting is, however, absolutely worth it.
Black Forest cherry tart
I’ve made sure now every now and again to make new variations of the classic Black Forest cherries, so it will not be boring, if I fulfill your favorite cakes here at home. Maybe you already know the Naked Cherry Cake . The tartlets are the Oberhammer and look very sweet.
- 1 egg
- 70 g of sugar
- 50 g of butter
- 125 g of flour
- 1 ½ tsp baking powder
- 2 tablespoons baking cocoa
- Some Milk
- 1 small jar of pitted cherries on syrup
- 1/2 packet of pies
- 125 ml cream
- ½ packet of cream stabilizer
- ½ packet of vanilla sugar
- chocolate shavings
Schwarzwälderkirschtörtchen: that’s how it works
Preheat the oven to 200 ° C and grease your tart molds, Muffinblech or Woopieblech. I took a Woopieblech because I wanted the tartlets to be flat and not as high as cupcakes.
First mix the egg with the soft butter and the sugar. Then add the cocoa and the flour with the baking powder. If the dough gets too dry, add a small dash of milk.
Then fill the dough in the molds or on the plate. Make sure you do not over-fill the molds. The Schwarzwälderkirschtörtchen must now for about 15 minutes in the oven.
Get the tartlets out when they have finished baking and pour a teaspoon of kirsch over them.
Then cool the tarts and beat the cream with the cream stripe and some vanilla sugar.
Then you drain the cherries and catch the syrup. Put the syrup in a saucepan and cook with the icing powder until it thickens. Then set the pot aside
Now you can sprinkle the tarts with the thick syrup. Then you fill the cream in the piping bag and give each tart a decent layer of cream. On top of it you place a cherry and garnish the whole thing with chocolate tripe at the end.