You are here

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

Rate It

Your rating: None
4.158335
Average: 4.2 (18 votes)