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    Recipes

    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:

    1. Preheat oven to 375°F. Place muffin liners in a muffin pan and set aside.
    2. 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.
    3. Bake for 10 minutes or until fragrant. Remove from oven and let them cool.
    4. Once cooled, carefully remove from the muffin pan.
    5. Add 2 tbsp cherry pie filling into each muffin liner.
    6. In a bowl, add the heavy cream, sugar, and vanilla.
    7. 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.
    8. Top each tart with a dollop of whipped topping.
    9. 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