Fresh cherry pretzel tartlets

Ingredients

Directions

1. 1

   Grease the moulds and dust with flour. Melt butter in a pot and let it cool down a little. Seal pretzels and biscuits well in a freezer bag and crush them finely with a cake roll, a bottle or the bottom of a cooking pot.

2. 2

   Mix breadcrumbs and honey with liquid butter. Spread the breadcrumb mixture over the ramekins. Use a teaspoon to press down the bottom and sides. Place in the fridge for about 30 minutes.

3. 3

   Drain the cherries well in a sieve. Put the sour cream, mascarpone and vanilla sugar in a bowl and stir until smooth with a whisk. Mix cherries and jam. Put about 8 cherries aside for decoration.

4. 4

   Fold the remaining cherries loosely into the sour-mascarpone cream. IMPORTANT: Do not stir too hard. Roughly divide the chocolate into pieces, place in a small bowl and melt over a hot water bath.

5. 5

   Spread the cream loosely on the moulds. Place 1-2 teaspoons of liquid chocolate on each tartlet, swirl lightly with the help of a teaspoon. Decorate with the cherries set aside. Chill the tartlets for about 15 minutes.

6. 6

   Then carefully lift them out of the moulds and nibble fork by fork.