Čokolino tart

Mix the dry ingredients, add the butter and crumble it. Then add the eggs and knead into a shortcrust pastry. Roll out the dough, then shape it in a tart pan and place it in the freezer for about half an hour. Bake the frozen dough in a preheated oven at 170 °C for about 5 minutes, then add the Frangipane sponge to the shortcrust and bake for another 10 minutes.

Whip the butter, sugar, and eggs until fluffy, then add Čokolino Plus and combine everything together.

In a bowl, add cold milk, whipped cream, ABC cheese, and yogurt powder, and mix with a mixer.

Using a pastry bag, fill the molds. Cover the mold with cling film and place it in the freezer.

Add cold water to the gelatin and let it swell. Heat the cherry puree, add the gelatin to dissolve, cool it down, and blend with an immersion blender.

Spread the cooled tart with Lino Lada coconut, then add a layer of cherry gel and top it with the shaped and cooled yogurt.