Black Forest Tart

Cream margarine, sugar, salt, and vanilla until smooth.
Add the egg yolks and mix until combined.
Add flour and cocoa powder, blend, and mix until the dough comes together (about 45 seconds).
Roll out between parchment sheets to 3mm (1/8 inch) thickness and chill for at least 1 hour.
Cut out rounds and line the tart mold with the dough, then trim the top flush.
Blind bake the tart shell for about 20 minutes at 165°C / 330°F, removing baking weights halfway through.
Let them cool completely before use.

Place the ingredients in the mixing bowl and blend together with a flat beater for 1 minute on slow and 4 minutes on medium. Scrape down half way through mixing.
Spread a thin Layer, around 3mm thick, on a baking tray and bake forabout 10-12 minutes.
Let cool.

Oven Type: Rack
Top Temp: 170°C
Bot Temp: 0°C

Dip the edges of tart shells in melted chocolate and coconut, then let them dry.
Cut round circles of the chocolate cake, smaller than the shells to leave an edge around the bottom. Soak with Kirsch Syrup, fill the space with Chocolate Ganache, and place in the fridge to set.
Deposit Topfil Cherry to fill the tarts flush.
Pipe whipped Ambiante on top of the tart.
Dust with cocoa powder or chocolate shavings.

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