Love me tartly

In a standmixer mix the flour, icing sugar, almond powder, salt and butter until crumbly. Then add the eggs and mix until it's a dough. Let this cool down in the fridge overnight before rolling it and bake for 20 minutes in a 160°C oven. 

Cut the amarena cherries in quarters. In a standmixer add the icing sugar and the butter. Mix this until well combines, add the eggs one by one. Fold in the almond powder, vanilla and amarena cherries. 

Bloom the gelatin in cold water. Bring the water and sugar to the boil and cook till 120°C add to the beaten egg yolks and whip until stiff. Bring the puree and tarragon to the boil and make a ganache with the white chocolate add the bloomed gelatin in the mixture. Mix all gently with the whipped cream.