Cherry-Banana Tartlets with Deco Biscuit

Red (striped) structure: Mix the melted butter and powdered sugar. Add the (unbeaten) egg whites and stir well. Smooth in the flour and add the food colouring to the desired colour. Spread the batter with a large palette or dough card 1-2 mm evenly over a 30 x 40 cm silicone mat (baking paper). With a notched spatula (cheap at the hardware store), drag diagonally through the coloured mass, creating stripes. Place the silicone mat/baking paper on a board for at least half an hour in the freezer, so the pattern does not smear later from the biscuit batter. Meanwhile prepare the sponge.

Sponge: Preheat the oven to 180°C. Melt the butter in a small pot and set aside. Whip the egg whites and 40 g sugar until stiff and set aside. In a bowl blend the ground almonds, powdered sugar, whole egg and yolks with a blender until very light and foamy. Then fold in one third of the whites. Once combined, add the remaining whites and sift in the flour. Fold everything in carefully. Then stir 1-2 tbsp of the batter into the melted butter, then add this mixture back to the batter and incorporate. Take the silicone mat with the frozen structure from the freezer, put it on a tray and spread it quickly and evenly with a palette or dough card. Bake in the hot oven about 10-15 minutes (watch it!). Turn out onto baking paper and peel off the mat. Let the biscuit cool, then cut into strips 4 x 21 cm (works well with a large ruler and a pizza knife). Cut circles of about 5 cm Ø from the rest.

Assembly (base): (some banana nectar for brushing) Place the dessert rings on a board and, if possible, line them with acetate/torting foil or baking paper sticking up slightly. Place the biscuit strips with the striped side out in the rings. Make sure the cut ends close tightly so no cream leaks. Place a small circle of biscuit as a base. Lightly brush the biscuit with banana juice.

Cherry mousse: Soak the gelatin in ice-cold water. For the cherry puree, puree fresh or jarred cherries and strain through a sieve. Weigh the cherry puree and gently heat it with the sugar in a small pot. Dissolve the gelatin in it, add everything to the yogurt and stir. Whip the cream until creamy. When the cherry mass is lukewarm, add one third of the cream and combine. Then fold in the rest of the whipped cream. Halve or chop some cherries depending on size and place them under the mousse. Pour the cherry mousse into the prepared tarts and put them in the freezer while you make the banana mousse.

Banana mousse: Soak the gelatin in ice-cold water. Finely chop the couverture. Puree the bananas with lemon juice and yogurt with a hand blender. Heat the banana mass in a pot and dissolve the gelatin in it. Pour everything over the chopped couverture, let stand a moment, then stir. Whip the cream with the sugar until creamy. When the banana mass is coolest, add one third of the cream and combine. Then fold in the rest of the cream. Spread the banana mousse over the tart and then put them in the fridge. Once the tarts are firm, prepare them.

Topping (mirror): Soak the gelatin in ice-cold water. Heat the cherry puree with the sugar and dissolve the gelatin in it. Let cool to room temperature, then spread over the tarts. Chill the tarts again. Decorate with whipped cream and chocolate, as well as a few gold decorations before serving.