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.
Nutrition
Nutrition Facts
Mini Cherry Pie
Amount Per Serving
Calories 73.4
* Percent Daily Values are based on a 2000 calorie diet.
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