Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Fork
Oven mitts
Rolling pin
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Cooling rack
Round cutter
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Pastry dough
Mix the flour, cocoa powder, sugar and salt in a bowl. Cut the butter into pieces, add, rub together using your hands to form an even, crumbly mixture. Beat the eggs, add and mix quickly to form a soft dough – do not knead. Flatten the dough.
To shape
On a lightly floured surface, roll out the dough approx. 4 mm thick between two sheets of baking paper, remove the upper sheet. Cut out 10 circles (each approx. 10 cm in diameter), place on a tray lined with baking paper, prick firmly with a fork.
Cherries
Pit the cherries and mix with the sugar, spread over the middle of the tart bases, leaving a border of approx. 1 cm all the way around. Crimp the dough by pressing it between your index finger and thumb. Sprinkle with the pistachios.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide the tarts onto a cooling rack, leave to cool.
| Serve with: | Whipped cream |
|---|
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