For the cherry tarts, separate eggs. Beat egg whites until medium stiff. Beat eggs with sugar and butter until foamy. Mix this mixture with the snow. Gradually stir in sifted flour.
Mix cocoa with milk and fold into the mixture. Line a baking tray with baking paper. Spread the mixture about 2 cm high on it. Bake at 180 degrees for about 20 minutes.
Strain the preserved cherries (collect the juice in a bowl!!) and roughly crush them. Whip 1 cup of whipped cream. Mix with sugar (to taste) and the cherries. Stir in some of the cherry juice.
Chill. If the mixture is too soft/liquid, firm it up with gelatine. Whip the 2nd cup of cream. Cut out circles from the cooled dough with a glass (diameter 9-10 cm is best).
Spread the cherry cream on each circle (about 1 cm high). Place the 2nd circle on top. Top with another dollop of cherry cream and finally a dollop of whipped cream. Decorate with chocolate shavings.
Preparation Tip:
Of course, you can also make the cherry tartlets with sponge cake dough and strawberries. Stew the strawberries in caramelized sugar until soft. Allow to cool and then mix with the whipped cream (continue as above).
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