Quick Cherry Cream Tarts
|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|
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.
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.