Baking

1. Preheat the oven to 165°C. Put the eggs, sugar and 1 tablespoon of water in a mixer and beat the egg mixture until fluffy. Sift the flour, cocoa powder and baking powder, carefully fold into the egg mixture and spread on a baking sheet covered with baking paper 25 × 35 cm. Bake the biscuit at 165°C for about 20 minutes.
2. In the meantime, pour the cherries into a sieve and collect the juice of the sour cherries in a small saucepan. Boil the juice with 40g sugar, cornstarch and cinnamon while stirring, add the cherries and let everything cool down.
3. Melt the chocolate in a bain marie, making sure that no water gets into the chocolate coating. Whip 200g of cream until stiff, bring the 200g of cream to the boil together with the Vegatin sheet while stirring in a saucepan and simmer for at least 2 minutes until the Vegatin has completely dissolved.
4. Take the saucepan off the heat, stir the melted chocolate quickly under the still-warm cream and let it cool briefly, then quickly stir the whipped cream in two portions under the chocolate mass, then pour into a piping bag with a perforated nozzle.
5. Cut 18 biscuits out of the sponge cake with a dessert ring, place one base in each of the dessert rings. Distribute half of the cherries on the 6 rings, then distribute half of the chocolate cream on the cherries. Cover with a biscuit base and repeat. Let the tarts solidify in the fridge for at least 6 hours.
6. To decorate, melt the coating, making sure it doesn't get too hot. 32°C is optimal; if it's too hot it loses its shine. Spread the coating evenly on the top floor and decorate with a physalis and the gold stars. A little metallic colour powder gold on the tarts makes them really stand out.