Cherry Cream Tarts Recipe

5 1 1
Publisher Photo

Cherry Cream Tarts Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
25-28 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
25-28 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 3 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Maraschino cherries, quartered

Directions

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.
Originally published as Cherry Cream Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p76

Nutritional Facts

2 each: 223 calories, 14g fat (9g saturated fat), 35mg cholesterol, 123mg sodium, 22g carbohydrate (10g sugars, 0 fiber), 2g protein.

  • 1-1/2 cups butter, softened
  • 3 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Maraschino cherries, quartered
  1. 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.
  2. 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.
  3. 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.
Originally published as Cherry Cream Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p76

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MY REVIEW
JAMSquared User ID: 581279 130870
Reviewed Jan. 21, 2014

"I made these for a MOPS brunch. Everyone liked them and one person asked for the recipe. Anytime I get asked for a recipe is a win in my book."

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