| On a flour dusted board roll out a piece of chilled Pate Sucre. Using a round cutter make a fluted disc for each of the 8 - 4" (10cm) tart tins. Line the tins evenly with the pate sucre. Set aside for now. Preheat your oven to 325°(F). |
| Using a food processor, puree the pitted cherries with the sugar. In a bain marie (double boiler), combine together the flour, corn meal, butter, cream and eggs. Add the cherry puree. Whisk with a wire whip often until smooth and free of any lumps. Continue to stir over boiling water 10-12 minutes until thickened. Cream will thicken at about 190°(F). Do Not Boil. |
| Pour the filling into the unbaked shells, and bake 14 to 18 minutes, until the tarts are golden brown around the edges. Remove from oven and cool. Remove from tart tins and refrigerate about 1 hour. |
| Melt the ganache to become very liquid, using a small ladle pour about 1 ounce of liquid ganache on top of each tart, rotate and roll the tart to cover entire top of
each tart with the ganache. |
| Garnish each tart with pitted - stemmed cherry that has been dipped half way into ganache. Refrigerate until well chilled. |
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Small Tarts (13)
