Raffaello - cherry tart

Ingredients:

1 egg and 1 yolk,

90g of sugar,

100ml of oil,

1 bag of vanilla sugar,

1 level teaspoon of baking powder,

flour as needed.

1. Phil:

400g of cherries,

200g of sugar,

2 strawberry puddings,

2 spoons of flour.

2. Phil:

600 ml of milk,

2 sweet cream puddings,

1 tablespoon of flour,

80g or 1/3 margarine,

6 spoons of sugar,

100g of white chocolate,

30g of coconut.

*Icing:

100 ml of sweet cream,

250g of white chocolate.

Preparation:

*Crust:

Beat 1 egg, 1 egg yolk and 90g of sugar until foamy with a mixer.

Add 100 ml of oil and 1 bag of vanilla sugar and combine with a wire. Gradually add flour and a teaspoon of baking powder, first beat with a wire and then with a whisk until you get a smooth dough that separates from your hands. Sprinkle the work surface with flour and roll out the dough with a rolling pin.

Gently transfer to the tart pan, press the edges with your fingers and prick the bottom with a fork. If the dough breaks while transferring it to the tray, add a little more flour and knead. Bake in a preheated oven at 160C for about 12 minutes.

1. Phil:

Put 400g of cherries, 200g of sugar and 50ml of water in a saucepan. Cook until the cherries become soft. In a bowl, whisk 2 strawberry puddings, 2 tablespoons of flour with 200 ml of water. Add to the cherries, whisking constantly with a wire until it thickens nicely. Leave to cool. When the filling has cooled, mix it briefly with a mixer.

2. Phil:

Boil 2 puddings of sweet cream, 1 spoon of flour and 6 spoons of sugar in 600 ml of milk.

Cover with cling film and leave to cool. Beat 1/3 of the margarine with 100g of melted white chocolate in a bowl. Mix the pudding and add it to the margarine one spoon at a time and beat until you get a foamy cream. At the end, add 30g of coconut.

*Icing:

Heat 100ml of sweet cream in a saucepan (do not boil), remove from heat, add 250g of white chocolate. Beat with a wire to melt the chocolate and combine everything well. The glaze must not be hot, but slightly lukewarm when pouring.

*Filling:

Gently remove the crust from the pan and transfer it to the desired bowl. Cover with cherry filling and then with pudding filling. Pour the glaze over the hakon and leave to cool. Decorate with your pinch of magic and enjoy the delicious tart.

Enjoy!

By Ivana Kostić