Cherry Tart with Pistachio Mousse

For the base, line the bottom of a cake springform pan (26 cm dia.) with parchment paper. Beat the eggs and sugar in a food processor with the whisk on high speed for 3-4 minutes until white foamy. Combine flour, cornstarch (maize starch) and baking powder. gently mix in a little at a time. Fill the cake springform pan and bake in the heated oven on the 2nd rack from the bottom at 180 °C (gas 2-3, convection oven 160 °C) for 20 minutes. Remove the sponge cake base from the stove and cool in the pan on a rack. Loosen and remove the cake ring with a pointed kitchen knife. Remove the parchment paper from the base. Clean the cake ring. Place the sponge cake base on a cake plate and put the cake ring around the base again and close it.

For the pistachio mousse, soak the gelatin in cold water.

Roughly chop the chocolate, put it in a bowl and melt it in a warm water bath (max. 40 °C ). Put the sugar, eggs and almond liqueur in a whisking kettle and whip in a hot water bath until creamy and thick. Add the liquid chocolate and stir well. Add the squeezed gelatine and let it melt while stirring. Remove from heat. Finely grind pistachios in blitz chopper and stir into egg-chocolate mixture. Chill until the mixture begins to gelatinize slightly. Whip the cream until stiff and gradually fold into the pistachio mixture with a pastry spatula. Spread mousse evenly over the base and smooth the surface on

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