Sour Cherry And Chocolate Mini-Tatins

1. 1

   Preheat the oven to 200C.

2. 2

   Distribute the butter and the sugar in the ten 4 centimeter molds of a non-stick mini tart pan and bake until the butter has melted and the sugar has caramelized.

3. 3

   Press the bread slices with a rolling pin and cut out ten 5 centimeter disks. Place the disks in the tart pan on top of the butter and the sugar and bake for approximately 8 minutes or until golden.

4. 4

   Let cool and remove them from the pan. On each tatin place some of the chocolate shavings, a sour cherry, a teaspoon of the sour cherry syrup, and a pinch of cinnamon.

5. 5

   Place them in the broiler for a few minutes, just long enough for the chocolate to melt.

6. 6

   Serve the tatin cold, sprinkled with powdered sugar.

* Per serving · 4 servings · Values may vary.