Cherry Tarts
Ingredients:
- 1 1/2 cups (315g) Graham Crumbs
- 1/3 cup (65g) Brown Sugar, packed
- 1/4 cup (56g) Unsalted Butter, melted
- 1 16 oz. container (630g) Cherry Pie Filling
- 1 1/2 cups (360g) Heavy Cream
- 1/2 cup (100g) White Fine Sugar
- 1 tsp Vanilla Extract
Directions:
- Preheat oven to 375°F. Place muffin liners in a muffin pan and set aside.
- In a bowl add graham crumbs, brown sugar, and melted butter. Stir until fully combined. Spoon approximately 3 tbsp of the graham mixture into each muffin liner. Using the back of a spoon, press the graham crumbs down.
- Bake for 10 minutes or until fragrant. Remove from oven and let them cool.
- Once cooled, carefully remove from the muffin pan.
- Add 2 tbsp cherry pie filling into each muffin liner.
- In a bowl, add the heavy cream, sugar, and vanilla.
- With a hand mixer, mix the ingredients together on low for 2 minutes. After 2 minutes increase the speed and mix on high for an additional 3-4 minutes until stiff peaks form.
- Top each tart with a dollop of whipped topping.
- Serve immediately.
Note: Store leftovers in an airtight container in the fridge for up to 3 days.
PREP TIME: 20 Minutes
BAKE TIME: 10 Minutes
TOTAL TIME: 30 Minutes
YIELD: 12 Tarts