Knead all the ingredients together with the feather for 1’ on slow and for 2'-3' on fast speed. Roll the dough with a membrane and place in the refrigerator at 5 °C for 1 hour.

Open the dough to a thickness of 1cm and place it in tartlets of 10cm in diameter. Dip the dough and spread first 50g Bavarian Cream Vanilla Vortumnus and over 80g Whole Red Cherry in gel fruigel. Decorate with our dough, smear with egg and bake at 180 οC for 15'-20'. After the tarts cool down, we smear them with Crystal Mirror Neutral for durability and shine.