DOUGH: mix on medium speed of mixer cream butter with sugar until creamy. Add one by one the egg yolks and water, continue beating. Sift the flour, cocoa and salt. Gradually add to the butter cream. Quickly knead a soft dough. Wrap it in cling film and put 1 hour in the refrigerator.

FILLING: Melt the butter in a saucepan, add the stoned cherries. Simmer for 3-4 minutes, add sugar. Continue braising for 2-3 minutes. Starch is dissolved in 2-3 tablespoons of water. Pour it into a saucepan and cook until thick juice. Remove from heat and cool.

Preheat the oven to 170 ° C. Chilled roll out the dough to a thickness of 4-5 mm between two sheets of baking paper. To put it in split form, the laid parchment, d-22 cm From scraps of dough to roll out strips with a width of 4 cm, which can form ledges of Tarta. The bottom of the tart in several places to pierce with a fork. Bake the cake for 15 minutes.

Choose from the oven. Fill it with cherries and place in the oven for another 10 minutes.

Beat the whites with sugar and pinch of salt in a sturdy meringue. Choose tart from the oven, wipe the surface with a meringue. Continue to bake 15-20 minutes, until lightly Golden meringue.

To give Tartu to steep for a few hours (better overnight) and enjoy...