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60 min
  • 200 gflour
  • 100 gbutter
  • 80 gicing sugar
  • 30 gcocoa
  • 2 xeggs
  • 1 tspvanilla sugar
  • 1 pinchsalt
  • 300 gcherries
  • 80 gmascarpone
  • 30 gicing sugar
  • 20 gcouverture chocolate
  • 100 mlcream
  • 1 tbspsugar
  • 1 pkgvanilla sugar

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Knead all the ingredients for the dough well using the bamix® SliceSy® attachment; chill the dough for about 1 hour.
Preheat the oven to 180 °C. Grease 4 tartlet tins (Ø 12 cm) with butter and sprinkle with flour. Roll out the dough onto a floured worktop approx. 5 mm thick and cut out 4 discs (Ø 16 cm). Put the dough in the baking tins and pull it up at the edges. Pierce the dough with a fork several times.
Cover the dough with cherries (reserve 4 for the garnish), sprinkle with sugar and bake in the oven (middle shelf) for approx. 15 minutes. Remove and allow to cool.
Mix the mascarpone with the icing sugar and vanilla sugar until smooth using the bamix® with the whisk attachment. Whip the cream using the bamix® and the beater attachment and fold it into the mascarpone. Spread the cream over the tartlets, sprinkle with chocolate and garnish with 1 cherry each.

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