Time: 1 ora
Difficulty: facile

But how greedy are we from 1 to 100? I am very much and this tart makes me happy and satisfied. And to conclude in beauty... the cherry above
Features:
Cherries contain a good amount of vitamin C, vitamin A and a fair source of potassium, calcium, phosphorus, iron and soluble fiber. Their stalk, once dried, is used to prepare decoctions with strong diuretic properties.
They are indicated for arthritis, arteriosclerosis, kidney disorders, gout and constipation. They also have good antioxidant and pain-relieving properties.
Historical notes: The candied cherries are obtained thanks to a very long cooking of these in a syrup made of sugar and glucose.
The invention of whole candied fruit is quite old and has its roots in the Arab culture, where candied fruits were made from roses and citrus.
It was created to allow the preservation of fresh foods after their maturation.
notes:
Ideal to enrich with flavors and colors biscuits and semifreddi or, when combined with the dough, to give a touch of taste and joy even to the simplest desserts.

For the shortcrust pastry:
350 g Special for cakes and biscuits Molino della Giovanna
200 g cold butter
160 g of granulated sugar
2 egg yolks
2 whole eggs
1 g of xanthan gum
1g of baking soda
the peel of a grated lemon

For chocolate ganache
350 g chocolate 74%
250 ml fresh cream
10 g liquid glucose
40 g butter
Decoration
8 candied cherries allowed
50 g pine nuts

Process
Arrange the flour and guar gum on the worktop or in a food processor, place sugar, eggs, butter divided into pieces, the pinch of baking soda and lemon peel and mix well.
If you work in a planetary, with a spatula, remove the dough from the bottom of the bowl and from the edges, incorporating it into the rest.
Knead quickly until you get a homogeneous mixture and let it rest for about 30/45 minutes in the refrigerator, wrapped with kitchen paper.
Take the dough and spread the pastry to a thickness of 3-4 mm, place it in greased and floured moulds for tart and cook the shell in the oven at 180 °C for 20-25 minutes.
Chop the chocolate with a knife and put aside, heat the cream in a small pan and bring to almost boiling point, remove from the heat and let it cool for a few seconds.
Add the chocolate and glucose and stir continuously with a spoon, When the chocolate is melted add the butter into small pieces and continue to mix well until it is smooth and creamy.
Remove the bases from the oven, let them rest for about 30 minutes, then remove from the mold and pour the chocolate to the edge, put everything in the fridge for about half an hour.
At the end of the rest add the cherry and pine nuts around.