Mini Cherry Tarts

Mini Cherry Tarts

By June 18, 2019

Mini Cherry Tarts

A delicious tart made with a Sugar and Crumbs Black Cherry Natural Flavoured light and creamy custard filling.

  • Prep Time : 45 minutes
  • Cook Time : 60 minutes
  • Yield : 12


Mini Cherry Tarts

1. Pre-heat the oven to 200 C, 180 C fan, 375 F, Gas mark 6.

2. Grease a 12 hole mini tart tin or cupcake tin with a little butter.

3. Roll out the pastry on to a floured work surface and then cut 12 round pieces roughly the same size as the holes in your tin.

4. Press each round into its out hole and then use a fork to indent the edges. Cover with baking paper and fill each hole with baking beans or rice.

5. Bake in the oven for 10 minutes.

6. Remove from the oven and take away the beans/rice and baking paper. Bake in the oven for a further 5 minutes until lightly golden.

7. Set aside to cool

8. Meanwhile heat the cream and milk in a clean saucepan until just boiling.

9. Beat the yolks with our Sugar and Crumbs Black Cherry Natural Flavoured Icing Sugar (or any flavour of your choice) and cornflour with 1 tablespoon of water then whisk this into the hot cream mix.  Whisk and let the mixture cook and thicken into a custard. Once thickened remove from the heat and leave to coo. Cover with a lid or plate to stop a skin forming.

10. When the pastry cases and the custard are cool add the custard to each pastry case. Slice and arrange your cherries on the top.

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