Cherry Tartes with Almond Cream

Try this delicious cake recipe:

1. for the dough, mix butter, powdered sugar and 1 pinch of salt with the dough hook of the mixer until smooth. Quickly mix in egg, add flour and knead briefly. Shape dough into a flat piece, wrap in plastic wrap and refrigerate for 2 hours.

For the vanilla cream, heat 125 ml milk with the vanilla pulp. Stir remaining milk with egg yolks, cornstarch and sugar.

Slowly pour into the hot vanilla milk while stirring with a whisk. Allow the cream to bubble over medium heat for ½ – 1 minute, stirring throughout, until creamy and thick. Remove from heat, dust with powdered sugar to prevent a skin from forming, and cool.

For the almond paste, toast the almond kernels in a frying pan without fat until golden brown. Cool. Cream the butter and sugar with the whisks of a mixer for 4-5 min until white and fluffy. Add egg and fold in, the egg must be completely absorbed by the mixture or the cream may curdle. Combine almond kernels and flour and fold in. Add almond liqueur, fold in and set almond mixture aside to cool. Pit the cherries and set aside.

Beat the cold vanilla cream with the whisks of a mixer until smooth. Add the cold almond mixture and whisk until both are smooth. Set aside.

5. Grease 8 tartlet molds (a 11 cm ø), preferably with removable bottoms, very thinly. Place the shortcrust pastry on a lightly floured

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