Hydrate the gelatine in cold water and refrigerate for 15 minutes
Melt the white chocolate in a bain-marie or in the microwave (at medium power)
Bring the milk to a boil, remove from the heat and add the gelatine
Pour in 3 times over the melted chocolate, mix well with a rubber spatula between each addition
In the bowl of the food processor, whip the very cold whipping cream with a whisk at speed 3/4 until you obtain a soft texture. The cream should form soft peaks
When the chocolate is around 28/30 degrees, gently incorporate the whipped cream with the spatula
Pour the ganache obtained into your moulds, wrap in film and place in the freezer for at least 6 hours
In a small bowl, mix the sugar well with the pectin, set aside
In a saucepan, place the Morello cherries
Heat up to 60 degrees
Add the pectin-sugar mixture while whisking continuously
Bring to the boil and maintain it for a good minute
Remove to a bowl
Once the compote is lukewarm, cover and place in a cool place
In the bowl of a stand mixer fitted with the whisk, whisk the sugar and yolks together for 3 minutes at maximum speed
Gradually add the softened butter. Continue whisking until the mixture is smooth
Replace the whisk with the K Beater and add the sifted flour and yeast as well as the salt. Mix on speed 1 until a dough forms
Form a ball of dough, wrap it in plastic wrap and place in the fridge for 2 hours
Preheat the oven to 180°C
After 2 hours, roll out the dough between two sheets of parchment paper to a thickness of about 1 cm
Cut out circles with your cookie cutter or pie ring
Bake for 15 minutes
Once out of the oven, gently flatten the centre of the shortbread with a spoon to create a cavity
Let cool before unmoulding your tartlets and set aside
Boil the water and the sugar. Turn off the heat when boiling
In the syrup obtained, add the almonds, mix well
Drain and spread the almonds on a baking tray lined with parchment paper
Caramelize the almonds in the oven preheated to 160 c until you get a nice caramel colour
Allow to cool to room temperature