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Quick Cherry Cream Tarts

Love.Food's picture
Ingredients
  Pastry 1 (For 2 Crust 9 Inch Pie)
  Milk 1 Cup (16 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Almond extract 1⁄4 Teaspoon
  Instant vanilla pudding mix 3 3⁄4 Ounce (1 Package)
  Canned cherry pie filling 21 Ounce (1 Can)
  Slivered almonds 2 Tablespoon, toasted
Directions

Prepare pastry.
On floured surface roll pastry 1/8 inch thick.
Cut eight 5 inch circles.
Fit over inverted muffin pans or custard cups, pinching together at 4 corners; prick with fork.
Bake at 450° till golden, 9 to 10 minutes.
Cool.
In mixing bowl combine milk, sour cream, and almond extract.
Add pudding mix; beat with electric mixer or rotary beater till creamy and well blended, about 2 minutes.
Spoon into tart shells.
Top with cherry pie filling.
Add a dollop of additional sour cream, if desired.
Sprinkle with almonds.
Chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

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