Shortbread:

• 400 gr all purpose flour
• 30 gr almond flour
• 150 gr superfine sugar
• 200 gr lard
• 2 eggs
• A pinch of salt
• A teaspoon of baking ammonia (or baking soda)
• 3 tablespoon of cool water

Custard

• 400 ml milk
• 100 ml whipping cream
• 4  yolks
• 50 gr corn starch
• 1 teaspoon of Vanilla extract

• Preserved sour cherries in syrup
• Powdered sugar
• A tablespoon of sour cherry jam

Knead lard and sugar, add the eggs and water, and then the flours and baking ammonia. Put the dough in the refrigerator two hour at least. Meanwhile, beat the yolks with sugar, add vanilla extract and corn starch. Heat milk and whipping cream and add at the mix. Heat over a low flame when cooked.

Let cool the custard. Grease the molds (it is necessary to get the base crunchy), roll out the shortbread, cut circles and put in the molds. Heat the jam and brush the cover of dessert. Put the custard in the mold  with a sour cherry in the middle. Cover with a shortbread circle. Bake in the heated oven at 180° C for 25 minutes.