Crunchy Cherry Tartlets

Crunchy Cherry Tartlets


  • 8 heatproof ramekins (min. 220 ml), greased
  • 125 g dried cherries
  • 250 g cherry jam
  • 125 g soft butter
  • 130 g raw cane sugar
  • 1 p. Bourbon vanilla sugar
  • Juice and zest of one lemon
  • ½ tsp cinnamon
  • 3 eggs
  • 50 g ground hazelnuts
  • 220 g flour (all-purpose)
  • 1 p. baking powder
  • 75 ml milk
  • 120 g Deziria Milk Hazelnut Chocolate, chopped
  • 3 tbsp. granola
  • 1 cocktail stick


Roughly chop the dried cherries, mix with the jam and spread across the base of the ramekins.

Cream together the butter, 100g of the sugar, vanilla sugar, lemon zest and cinnamon. Gradually beat in the eggs. Then mix in the flour, baking powder and ground hazelnuts. Finally, stir in the milk and 35g of the Hazelnut Chocolate. Pour the mixture into the ramekins and then bake in a preheated oven (180 °C or 160 °C a fan oven) for 35 min. Once out of the oven, immediately prick holes in the tartlets. Mix the rest of the sugar with the lemon juice. Pour over the tartlets. Leave to cool. Melt the rest of the chocolate in a bain marie and spread over the top. Decorate with the granola.