Black Forest Tart

Chocolate Tart Shell Shortcrust	Cream margarine, sugar, salt and vanilla until smooth. Add the egg yolks and mixed until combined. Add flour and cocoa powder blend and mix until 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 and trim the top flush. Blind bake tart shell removing baking weights halfway through. Let them cool completely before use.
Oven Type	Rack
Oven Temperature	165°C / 330°F
Baking Time	20 Min.

Chocolate Vegan Cake	Place the ingredients in the mixing bowl and blend together with a flat beater for 1 minute on slow and 4 minutes on medium, scraping down halfway through mixing. Spread a thin layer, around 3mm thick, on a baking tray. Bake and let cool.
Oven Type	Rack
Oven Temperature	Top Temperature: 170°C Bot. Temperature: 0°C
Baking Time	10-12 Min.

Kirsch Syrup	Bring all ingredients to a boil for 2 minutes.

Fillings and Toppings	Whip Ambiante at medium speed for about 4 minutes to a soft peaks. Fill a piping bag with petal tip and set aside.

Assembly	Dip the edges of tart shells in melted chocolate and coconut let 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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