100 g of fresh cream (even UHT cooking cream is perfect)
cherries
PROCEDURE
Prepare the cocoa shortcrust pastry by mixing the flour with the cold butter cut into cubes and the cocoa (you can put everything in a mixer). Then add the sugar, egg yolks, milk and salt. Form a loaf and wrap in cling film. Let it rest in the refrigerator for about 30 minutes.
Roll out the cocoa shortcrust pastry and line a previously greased and floured tart pan (you can also use cocoa).
Bake blind, that is, place a sheet of baking paper on the bottom of the tart and fill with ceramic balls or dried legumes. Bake for about 20 minutes at 180°, uncover and bake for another 5 minutes. Leave to cool on a rack.
Prepare the white chocolate ganache by chopping the chocolate finely; place it in a large bowl. Heat the cream and pour it over the chopped chocolate. Mix without incorporating too much air, but melt the chocolate well. Leave at room temperature and then cover with plastic wrap and place in the refrigerator for a few hours (even overnight). Whip the ganache for a few minutes and it will be ready to use. If you want, you can put it in a piping bag. Fill the cocoa shortcrust pastry shell.
Wash and pit the cherries. Arrange them on the ganache as you like.
