How to cook
For the tartlets you will need 6 molds - silicone or metal, standard sized - 4″ (10 cm) in diameter. Grease them with plenty of butter and knead the dough.
The favorite of many pasta brisee or butter dough brisee is of French origin. It is used as a base for many pastries, as well as for savory tarts, quiches and others. In this case, we will make it sweet to make it suitable for our tartlets.
Sift the flour into a bowl, mix it with the powdered sugar and cut the cold butter into pieces. Rub the butter with your fingers and form butter crumbs, then beat the egg and grate the lemon peel for flavor - only the yellow part.
Knead a smooth dough, which you will then form into a ball, wrap it with cling film and store it in the refrigerator for 30 minutes.
Roll out the hardened dough into a thin crust onto a floured surface or between two layers of baking paper - that way it will certainly not stick to you.
From the crust, cut 6 circles with a diameter of 4.7″ (12 cm) to fit into the tartlet molds and cover the walls, which are usually 0.8″ (2 cm). Press each circle well into the mold to take the shape of a tartlet and make holes in the bottom with a fork, so that they don't rise during baking.
Some people put baking paper on the bottom and press the top with dry beans. I don't do it and only by piercing them I get the desired effect and the dough doesn't rise.
Bake them at 390°F (200 degrees) for about 10-12 minutes or until they aquire a golden brown color. It is good to keep an eye on them.
Leave the prepared tartlet bases to cool.
Now we'll start making the cherry sauce, which we will garnish them with. For it, clean the cherries from the seeds and sprinkle them with 1.4 oz (40 grams) of sugar and lemon juice. Set aside 6 or more fruit to decorate and complete the dessert.
Put them on the stove over medium heat and boil them for 5-7 minutes, then strain the mixture and leave it to cool.
Here's a little trick that, if applied, your cherry tartlets will never soften at the base after being filled with cream or any filling. You just have to spread chocolate on them, it will protect them and they will stay crunchy.
Melt the chocolate in a water bath and when it liquefies, dip the cherries you have set aside for decoration (they only need to be covered with it halfway, which makes then look more beautiful and colorful). Arrange them on kitchen foil or in a convenient container, until the chocolate hardens (of course, the cherries should be well washed and dried and have stems).
Spread the rest of the chocolate on the base of the tartlets on the inside, as we agreed. Refrigerate them, so that the chocolate can harden.
It's time for the main cream for this magical dessert.
For it, heat the milk over a moderate heat with 1.8 oz (50 g) of sugar, lemon peel and a cinnamon stick, in case you are going to use one. When it starts to boil, remove them from the heat and leave the lemon and cinnamon for 2 minutes to release their aroma, then remove them.
Beat the yolks with the spoons of starch and if the mixture is very thick, you can add a few drops of milk.
Place the milk back onto the hob and add the yolk mixture, while stirring constantly. Stir the cream until it has thickened and then fill the tartlets with it.
When it has cooled, pour them with the cherry sauce and place the white chocolate cherries and mint leaves on top.