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Quick Cherry Cream Tarts

Pie.Chef's picture
Ingredients
  Double crust pie 1
  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
  Cherry pie filling can 21 Ounce (1 Can)
  Silvered toasted almonds 2 Tablespoon
Directions

Prepare pastry.
Roll half of the pastry at a time to 1/8 inch thickness.
Cut each half into four 5-inch circles.
Fit dough circles over inverted custard cups, pinching pleats at intervals to fit around cups; prick.
Bake in 450° oven for 7 to 10 minutes or till golden.
Cool.
For filling, combine milk, sour cream, and almond extract.
Add dry pudding mix; beat with electric mixer or rotary beater at low speed for 1 1/2 to 2 minutes or till creamy and well-blended.
Spoon filling into baked tart shells.
Top each with some of the cherry pie filling.
Sprinkle with toasted almonds.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cherry
Interest: 
Quick

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2328 Calories from Fat 839

% Daily Value*

Total Fat 94 g144.1%

Saturated Fat 41.7 g208.6%

Trans Fat 0 g

Cholesterol 142.2 mg47.4%

Sodium 1943 mg81%

Total Carbohydrates 357 g118.9%

Dietary Fiber 11.6 g46.2%

Sugars 150.2 g

Protein 26 g51.6%

Vitamin A 55.6% Vitamin C 39.2%

Calcium 65% Iron 16.4%

*Based on a 2000 Calorie diet

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Quick Cherry Cream Tarts Recipe