Mini Chocolate Cherry Tarts

Sift 140 g of flour, 20 g of cocoa powder and the baking powder into a large bowl. Add 60 g of sugar and a pinch of salt, then mix it all together.

Add 100 g of cold butter in small cubes and rub it into the flour mixture until crumbly.

Add the egg to the crumbs and mix quickly. The dough will be very soft and may be a little sticky.

Divide the dough into two equal pieces. Place one piece in the refrigerator and the other in the freezer for at least 2 hours.

Combine 150 g of frozen cherries, 50 g of sugar and 20 g of corn starch in a pan. Heat on low and cook until thickened. Then let cool completely.

Preheat the oven to 190°C (375°F) and grease the mold. I use a cupcake (muffin) pan.

Divide the dough from the fridge into 6 equal parts and press each one evenly over the bottom of the mold. Then spread the filling, leaving a small gap from the edges.

Grate the frozen part of the dough on a coarse grater and spread it evenly over the filling.

Bake in a preheated oven at 190°C (375°F) for 20–25 minutes.