Cherry almond tartlets with cocoa sour cream filling

Preheat the oven to 180 °C. Combine eggs (100 g) with erythritol (10 g), add Himalayan salt (1 g), starch-free baking powder (5 g), soft butter (120 g), and almond flour (300 g). Knead and rest the dough for 30 minutes.

For the filling, whisk eggs (150 g) with 30% sour cream (200 g), the remaining erythritol (20 g), vanilla (1 g), and cocoa powder (25 g).

Divide the dough into 18 portions, press it into molds, and add cherries (300 g). Pour the sour cream mixture over the fruit. Bake for 40 minutes at 180 °C.