Mini Cherry Tarts Recipe
User Reviews
5
Mini Cherry Tarts Recipe
Description
This recipe for Mini Cherry Tarts starts with chilled pie crust pressed into 4-inch tart pans, pierced and pre-baked to prevent bubbling and ensure a crisp base. The cherry filling is prepared by boiling fresh or frozen pitted cherries with sugar, water, and cornstarch to develop a thick, glossy compote.
After cooling the crusts and filling, the cherry mixture is spooned into the tart shells. A small amount of whipped cream on top adds creaminess and contrasts with the tart fruit flavors. Fresh mint leaves provide a clean herbal garnish and a touch of color.
These tarts serve well chilled, making a refreshing dessert for gatherings or summer dinners. The balance of buttery crust, sweet-tart cherry compote, and light whipped cream creates a pleasing combination of textures and flavors.
Storing the tarts refrigerated keeps the crust crisp and the filling fresh until serving time.
Ingredients
- 6 cups Cherry fresh or frozen, pitted
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 2-3 tablespoons water
- 2 pie crust or our homemade pie crust recipe, refrigerated roll-out
- 6 teaspoons Whipped Cream fresh or store-bought
- 6 mint garnish, small fresh leaves
Instructions
- Set out six 4-inch mini tart pans. In each tart pan, place the crust inside and push it into the scalloped edges. To prevent the crust from bubbling, trim the extra crust off the edges and pierce the bottom with a fork. Chill the crusts in the refrigerator, so they are extremely cold before it goes into the oven.
- Preheat the oven to 350 degrees F. After the crusts are very cold, bake the crust for approximately 10 minutes.
- Add the pitted cherries, sugar, water, and cornstarch to a medium-sized saucepan. Slowly bring mixture to a boil and let it boil for 5 minutes, stirring regularly. Then turn down heat and simmer for another 5 minutes. Remove from the heat and let sit until cool.
- Once the tarts and the cherry filling are both cool. Spoon the cherry filling into the baked tart shells. Top with a teaspoon of whipped cream and garnish with a fresh mint leaf.
Notes
- Chill the tart crusts well before baking to help maintain their shape and prevent shrinking.
- Prick the bottom of each crust with a fork to avoid bubbling during baking.
- Keep assembled tarts refrigerated until just before serving to preserve crust texture and freshness of the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tarts
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1tart | |
| Calories | 561kcal | 28% |
| Carbohydrates | 102g | 34% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 4mg | 1% |
| Sodium | 233mg | 10% |
| Potassium | 370mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 68g | 136% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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