Dough:
250 g flour
130 g butter
120 g icing-sugar
1 yolk
A pinch of salt
Filling:
100 g Jerte cherries
200 g dark chocolate fondant
60 g butter
2 tablespoons honey
1 tablespoon almond brittle

Clean the cherries, remove the stems and put in a previously engreased -with 20 g butter- tray. Put in the oven at 120ºC, 20 min. Leave to cool.
For the dough:
Strain the flour on a bowl, add 120 g butter in small pieces and a pinch of salt. Knead with finger tips until getting a sand-like texture. Add the icing-sugar, mix and add the yolk. Make a ball from dough, wrap in cling film and leave in the fridge for 1 hour. Heat the oven at 210ºC. Grease the moulds. Pull out the dough, cover with wax paper and fill with beans. Cook for 10 minutes, remove paper and beans and cook for another 5 minutes. Remove from its mould and leave to cool.
For the filling:
Melt the chocolate with the butter au bain marie and add the honey. Put some cherries away for garnishment, bone and mince the rest. Add to the chocolate. Fill the cakes and garnish with the cherries and the almond brittle.