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Cherry Cream Tarts

 Cherry Cream Tarts
This recipe is one of my favorites. It can be made for holidays, wedding receptions...or anytime a special dessert is needed. —Michelle Mirich, Youngstown, Ohio
25-28 ServingsPrep: 30 min. Bake: 15 min. + cooling


  • 1-1/2 cups butter, softened
  • 3 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Maraschino cherries, quartered


  • In a large bowl, cream butter until light and fluffy. Combine the
  • flour and confectioners’ sugar; add to creamed mixture and beat
  • until a soft dough forms. Shape into 1-in. balls. Press onto the
  • bottom and up the sides of ungreased 2-in. tart pans or miniature
  • muffin cups.
  • If using tart pans, place on baking sheets. Bake at 350° for
  • 12-14 minutes or until lightly browned. Cool for 5 minutes before
  • removing from pans to wire racks to cool completely.
  • In a small bowl, beat the cream cheese, confectioners' sugar and
  • vanilla until fluffy. Add whipped topping; beat until smooth. Pipe
  • into tart shells. Top each with a cherry piece. Yield: about 4-1/2
  • dozen.

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Cherry Cream Tarts (continued)

Nutritional Facts: 2 tarts (calculated without cherries) equals 223 calories, 14 g fat (9 g saturated fat), 35 mg cholesterol, 123 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.