For the Dough:

• 150 g (5.3 oz) waffles (plain, crispy)
• 40 g (1.4 oz) unsalted butter, melted
• 40 g (1.4 oz) white chocolate, melted

For the Filling:

• 150 g (5.3 oz) cherries (fresh or frozen, pitted)
• 35 g (2 tbsp / 1.2 oz) sugar
• 110 g (0.5 cup / 3.88 oz) cream cheese (softened)
• 10 g (2 tbsp / 0.35 oz) fine coconut flakes
• 25 g (2.5 tbsp / 0.9 oz) powdered sugar

For the Topping:

• 75 g (2.6 oz) white chocolate, melted
• 1 tbsp (15 ml / 0.5 fl.oz) vegetable oil

For Decoration (optional):

• chopped pistachios
• dried rose petals or freeze-dried raspberry crumbles

1. Prepare the dough: Pulse the waffles in a blender until finely crushed. In a bowl, combine the waffle crumbs with melted butter and white chocolate. Stir thoroughly until the mixture forms a thick, uniform dough.

2. Form tartlet bases: Take about 25 g (0.9 oz) of dough per tartlet, shape into balls, and press each firmly into the cavities of a mini muffin tin to create flat tartlet bases. Refrigerate them to set while you prepare the filling.

3. Make cherry jam: In a saucepan over medium heat, combine cherries and sugar. Cook gently for 5–7 minutes, stirring occasionally, until the cherries break down and the mixture thickens to a jam-like consistency. Remove from heat and let cool to room temperature.

4. Fill tartlets: Spoon a layer of the cooled cherry jam into each tartlet base.

5. Prepare cream cheese layer: In a bowl, mix cream cheese, coconut flakes, and powdered sugar until smooth and creamy. Transfer this to a pastry bag and pipe over the cherry layer evenly in each tartlet, smoothing the top.

6. Add topping: Combine melted white chocolate with vegetable oil until smooth. Pour a thin layer over the cream cheese topping in each tartlet.

7. Decorate and chill: Sprinkle chopped pistachios and optionally dried rose petals or raspberry crumbles on top. Refrigerate the tartlets for at least 3 hours until fully set.

8. Serve: Carefully remove tartlets from molds and serve chilled.