PREPARATION

1. In a bowl, add 70 grams castor sugar, 25 milliliters water and mix it well.
2. Keep aside.
3. In a mixing bowl, add 130 grams unsalted butter and whisk it well.
4. Add 180 grams all purpose flour in batches and mix it well.
5. Then, add 30 grams butter and mix it well to make a thick batter.
6. Add 70 grams all purpose flour and mix it well.
7. Now, add 20 grams cocoa powder and mix it again.
8. Add the prepared sugar mixture and mix it well to make a smooth soft dough.
9. Refrigerate for 30 minutes.
10. Take a deep pan, add 500 milliliters water and bring it to a boil.
11. Place a bowl on top of it.
12. Add 250 grams dark chocolate, 50 grams white chocoalte, 50 milliliters butter, 50 milliliters milk and mix it well.
13. Add 80 grams fresh cream and stir continuously until the chocolate is melted completely.
14. Remove it from heat and allow it to cool.
15. Take a ball from dough and dust it with flour.
16. Flatten it with the help of a rolling pin.
17. Place it into a tart moulder and press it gently.
18. Remove the extra dough from it.
19. Prick it with fork.
20. Place it on a baking tray.
21. Refrigerate for 10 minutes.
22. Preheat the oven to 300°F/150°C. Bake for about 20 minutes.
23. Remove it from oven.
24. Add the prepared chocolate frosting in it.
25. Drizzle some caramel syrup on it.
26. Sprinkle some colourful sprinkle on it.
27. Top with a cherry.
28. Serve.