Mini Cherry Tarts are one of the best Summer berry dessert recipes. This is homemade from scratch. The Tart is made at home and is filled with Cherry Pie Filling and topped with Meringue and Mint Leaves. This delicious dessert recipe is inspired by the classic summer dessert recipe - Cherry Pies.
Mini Cherry Tarts
Summers are in full bloom here in Cleveland, and it's one of the best times of the year. It's greener and brighter everywhere. I just love soaking in the morning Sun and letting the creativity of my mind guide me through my day.
Today, I wanted to make these Mini Cherry Tarts at home. Although Tart shells are easily available in the stores and even online these days, there is something about homemade Tart shells. They are not only crunchy and buttery but are so easy to make and are so fresh!
For the Pie filling, I have used Pitted Rainier Cherries. This too is absolutely homemade. Although you can buy Cherry Pie Filling online or from the stores these days, I like to make Cherry Pie filling at home.
Firstly, because making this is so easy, it really doesn't make any sense to buy a canned one. Also, I love making this filling at home. This can be used in making so many amazing Cherry dessert recipes.
The Meringue for the topping is made with Eggwhites whipped with sugar. I whipped up my frothy Meringue and took it up in my piping bag and topped my Cherry Pie with it over the Tarts. Also, I broiled these and then served these goodies.
See the Video and enjoy a visual treat
Let's talk taste
These Mini Cherry Tarts have a sweet,berry-like caramelized flavour to them. The crunchy and buttery Tart shell outside adds to the crunch of these Cherry Tarts and makes it taste so amazing.
How to make Mini Cherry Tarts
Making this Mini Cherry Tarts at home is so easy. There are 4 major steps involved in making these -
1st Step - Making the Tart shells.
- To make these Tart shells you combine melted butter with brown sugar using a handheld mixer. Now add the Egg yolks and Vanilla Essence into this and mix everything well.
- Now sieve the flour into this mixture and mix well to make a not too soft and not too firm dough. You can add more flour if it's too wet and cold water if it is too dry.
- Roll it over a silicone mat and cut out small tart shaped dough using the mold. Grease your tart mold and press the Tart dough in it firmly so that it sticks to the mold and holds the shape firmly.
- Blind Bake these Tarts molds for 10-12 minutes at 350F 0r 200 C.
Once they are baked get them out, cool then for 5 minutes, and get the tart molds out. If they are greased well, they'll come out easily.
2nd Step - Making the Cherry Pie Filling.
- To make the Cherry Pie filling, pit the cherries and combine it with sugar, lemon juice, and cornstarch over medium heat. Once it thickens get it off the heat and allow it to cool down.
- Meanwhile, bloom some gelatin. 1 teaspoon of Gelatin needs about 2-3 teaspoon of cold water. Once it gets bloomed mix it to the cherry pie filling. This step is totally optional. I added Gelatin so that the pie filling sets firmly and it becomes easy to do the frosting with meringue.
- Once the Tart shells are ready, spoon the cherry pie filling in it.
3rd Step - Making the Meringue
- Beat the Eggwhite over low speed for 1 minute. Add 1 teaspoon of sugar and then beat again and high speed. After 20-30 seconds add more sugar and beat again.
- Increase the speed to high and beat for 3-4 minutes or until it becomes frothy and you get stiff peaks.
- If you are not getting stiff peaks, then you can add some Cream of Tartar or Cornflour or some salt so that it holds the shape.
- If your Meringue is not having stiff peaks, chances are you must have had some yolk along with the whites. At this pint, you can beat 1 Eggwhite in a separate bowl and once it gets done you can gently fold in the smooth Meringue in it.
- Take the Meringue in a piping bag and do the frosting over these Cherry Tarts.
- Broil your Mini Cherry Tarts and then serve them chilled!
So, that's how you make Mini Cherry Tarts. This is a really fun and interesting baking project which you must try out this weekend.
You can obviously make this recipe with frozen Tart shells as well. It'll make your work much easier and cheaper.
How to store these Mini Cherry Tarts
You can wrap it up in aluminum foil or plastic wrap and freeze this for up to 3 days or store it in the refrigerator. To reheat these, you can put them in the oven at full power for 1-2 minutes.
Other possible variations of this recipe
Obviously, there are so many other possible ways in which you can make this recipe.
- You can make this in the muffin tin as well.
- You can use frozen tart shells.
- You can use store-bought cherry pie filling for this recipe.
- This can be made with Blueberries, strawberries, Blackberries, and Raspberries as well.
- For gluten-free versions use your favorite gluten-free flour.
- You can do the topping with Whipped Cream Cheese and vanilla as well.
Mini Cherry Pie
INGREDIENTS
Tart Shells
- 1 Cup Salted Butter melted
- 1 Cup Brown Sugar
- 2 whole Egg Yolks
- ½ teaspoon Pure Vanilla Extract
- 1 Cup AP Flour
Cherry Pie Filling
- 1 Cup Rainier Cherries pitted
- 1 Cup Sugar
- 1 tablespoon Lemon Juice
- 1 tablespoon Cornstarch
- 1 teaspoon Gelatin
Meringue
- 2 whole Egg whites at room temperature
- 2 teaspoon Granulated Sugar
- 2-3 fresh mint leaves
INSTRUCTIONS
To make the Tart shells
- Cream the butter and sugar and add the Egg yolk and vanilla in it and mix well.Sieve the flour into it and mix well. Add some cold water and knead to a not too soft nor too hard dough.
- Take the dough out on a silicone mat. Top with another silicone mat and roll it until you have 1/8 inch thickness.Use the Tart mold to cut out small dough shapes.Grease the Tart molds with butter and stick the dough cut out firmly to it by pressing the bottom and the sides.
- Blind Bake these Tart molds for 10-12 minutes at 350F or 200C. Cool them down for 5 minutes before you de-mold the tart shells.
To make the Cherry Pie Filling
- In a pan, mix Pitted cherries with sugar, cornstarch, and lemon juice. Put over a low flame and keep stirring until thickens. Cool it down to room temperature.Bloom the gelatin with 2 tablespoon cold water and once it thickens add it to the cooled cherry pie filling
- Spoon the cherry pie filling over the cooled tart shells.
To make the Meringue
- Beat the Egg whites over low speed for 1 minute.Add the sugar and beat at high speed for 5 minutes until it gets thick and frothy with stiff peaks.
- Take it all up in a Piping bag, add the nozzle and do the topping over the cherry tarts.
- Decorate with some fresh mint leaves
Video
Notes
- You can make this in the muffin tin as well.
- You can use frozen tart shells.
- You can use store-bought cherry pie filling for this recipe.
- This can be made with Blueberries, strawberries, Blackberries and Raspberries as well.
- For gluten-free version use your favourite gluten-free flour.
- You can do the topping with Whipped Cream Cheese and vanilla as well.
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