Chocolate Tarts

In a food processor or mixer, add the cold butter (the butter must be cold and cut into cubes), flour, icing sugar and pulsate in two or three pulses.

Add the ice water and pulsate or blend till everything is mixed. Pour the dough into a bowl and mix it, cover it and keep it refrigerated for 30 minutes.

Roll out the dough and cut small circles using a cookie cutter and line the muffin tray cups with them. Blind bake them in a preheated oven at 180 degree centigrade for 30 minutes. (Blind baking is baking the tart cases by putting a baking paper on top of tarts and filling them with rice or baking beans).

Melt the chocolate chips using a double boiler. Now mix it in whipped cream and pipe them into the baked tarts.

Garnish with sliced cherries.