Tartelettes:

1. Mix butter and Damco croûte powder, followed by adding water in order to create dough.
2. As soon as dough is smooth, stop mixing and leave dough to chill. 
3. Once chilled, roll dough to 2,5 mm thickness and cut into 7 cm ø circles.
4. For the sides of the tartelettes, cut strips of dough which are 2 cm high.
5. Refrigerate dough for 10 minutes before use. 
6. Start off by placing the strips against the sides of your tins, after which the circles can be inserted.
7. Line dough with baking parchment and fill with ceramic baking beans or dried pulses.
8. Bake for about 20 minutes and remove the beans and baking tin.
9. Bake for about 5 minutes longer, until golden brown and crisp.
10. Once cooled, coat the inside of the tartelette with Chocuise souplesse neutral, dark or light using a brush

Choco-cherry filling:

1. Whisk water and Damco neutral mousse fond. 
2. Puree Frucaps cherry fruit filling and whisk this into the mousse.
3. Fill the tartelette with 25 grams of  filling

Ganache:

1. Bring the unsweetened whipping cream to a boil, together with the Glucose syrup and mix with melted Chocuise souplesse dark.
2. Add Frucaps cold mirror glaze neutral and finally the soft butter.
3. Leave the ganache  to sett in the fridge.
4. Fill the tartelette until the edge with the ganache and finish with drops of Frucaps cold mirror glaze neutral.