Preparation of the sweet chocolate dough:

1. Cream the softened butter with the sugar.
2. Add the egg and mix. You should get a “scrambled egg” appearance.
3. Make a well of flour mixed with cocoa powder and crush the dough with hand.
4. Keep it cool between 2 sheets of baking paper.
5. Place the dough in the tart molds, bringing up the edges well and prick it with a fork. Refrigerate for 30 minutes to prevent the edges from fall during cooking.
6. Bake it for 10 minutes at 180°C to blind cook it.
7. Unmold and set aside at room temperature

Preparation of the amarena paste:

1. Mix the amarena cherries

Assembly :

1. Garnish the tart bases with sweet chocolate pastry with the amarena pastry.
2. Add pieces of amarena cherries.
3. Cover them with whipped cream.
4. Place pieces of amarena cherries.
5. Sprinkle with cocoa powder and add a little syrup.