Earl Grey cherry tartelette

Pit the cherries and cut each cherry into 8 pieces.

Then spread the pieces out in a large frying pan together with a cut vanilla pod, the salt, and the sugar.

Heat briefly until the sugar has dissolved, then add the Marsala.

Bring to a boil until the alcohol has evaporated and about 50% of the liquid remains in the pan.

The cherries should retain their shape and not be cooked to a purée.

Remove the pan from the heat and add the hydrated gelatine.

Mix the mixture with a spatula and pour it into the chosen mould.

Place the mould in the freezer until frozen solid.

Put all the ingredients except the eggs into a mixing bowl and mix with a butterfly whisk until you have a sandy texture.

Add the eggs and mix until homogeneous.

Roll out the dough to a thickness of 2.4 mm and put in the freezer to rest.

Use this to line the greased tartelette rings.

You will get the neatest result if the dough is nice and cold and you work quickly.

Place the lined rings back in the freezer until they are nice and cold.

Preheat the oven to 160°C with 20% fan and closed door.

Bake the rings on a perforated mat on a baking rack directly from the freezer for 30 minutes.

Use a rack rather than a baking tray in order to get a nice flat base.

With baking trays, the base can sometimes start to bubble up, even when a perforated mat is used.

Bring the Stand & Overrun (1) to a boil in a pan together with the sugar.

As soon as it boils, turn off the heat and add the Earl Grey tea.

Mix and leave the mixture to steep for 1 hour.

Pass the mixture through a sieve directly into a clean pan to remove the leaves.

Add the Stand & Overrun (2) and the salt.

Bring to a boil.

Once the mixture boils, add the dark chocolate and mix with a hand blender until homogeneous.

Pour the ganache straight into the baked tartelette.

Put all the ingredients into a mixing bowl and beat until stiff.  

Put the mixture into a piping bag with a small flat nozzle.  

Store in the fridge until needed.