Tart Cherry Tarts
|Baked tart shells||4|
|Frozen tart cherries||2 Cup (32 tbs)|
|Sorbitol||2⁄3 Cup (10.67 tbs)|
|Lavender leaves||1⁄4 Teaspoon|
Allow cherries to thaw.
Drain liquid into a 1 cup (250 mL) measuring cup, pressing cherries with back of spoon to extract juice.
Add extra water, if juice does not measure 1 cup (250 mL).
Pour juice into a saucepan; then add sorbitol.
Stir to mix.
Either in the palm of your hand or in a mortar, crush lavender leaves and cardamom seeds from pod.
Add to juice with cornstarch.
Stir to dissolve cornstarch.
Cook and stir over medium heat until mixture becomes clear and thick.
Allow to cool for 3 minutes.
Pour two-thirds of the liquid over the cherries; then fold to blend.
Divide cherry mixture evenly between the four tart shells.
Pour remaining liquid over cherry mixture in tart shells.
Chill until firm.