Cherry Cream Tarts Recipes

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QUICK CHERRY CREAM CHEESE TART



Quick Cherry Cream Cheese Tart image

It's hard to believe that just five ingredients and a few minutes of prep can result in these delicate and scrumptious tarts.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 5

6 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 to 1/2 teaspoon almond or vanilla extract
4 individual graham cracker tart shells
1/2 cup cherry pie filling

Steps:

  • In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.

Nutrition Facts : Calories 360 calories, Fat 20g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 275mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CHERRY CREAM CHEESE TARTS



Cherry Cream Cheese Tarts image

It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! -Cindi Mitchell, Waring, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5

3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/8 to 1/4 teaspoon almond or vanilla extract
2 individual graham cracker shells
1/4 cup cherry pie filling

Steps:

  • In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.

Nutrition Facts : Calories 362 calories, Fat 20g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM CHEESE TARTS (PAULA DEEN)



Cream Cheese Tarts (Paula Deen) image

A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!

Provided by SharleneW

Categories     Cheesecake

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21 ounce) can cherry pie filling (or whatever else suits your fancy) or 1 (21 ounce) can blueberry pie filling (or whatever else suits your fancy)

Steps:

  • Preheat oven to 350°F.
  • Place a paper cupcake liner in each cup (12 total) of muffin pan.
  • Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
  • Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
  • Bake for 20 minutes.
  • Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
  • Chill thoroughly before serving.

BLANCA'S CHERRY CHEESE TARTS



Blanca's Cherry Cheese Tarts image

These miniature cheesecakes with graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!

Provided by BLANCA CASTELLO

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 26

Number Of Ingredients 10

2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ⅛ cups graham cracker crumbs
2 tablespoons white sugar
1 pinch ground cinnamon
¼ cup butter
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
  • To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
  • To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
  • Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 14.6 g, Cholesterol 34.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 95.3 mg, Sugar 6.1 g

FRESH CHERRY TART



Fresh Cherry Tart image

You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h20m

Number Of Ingredients 8

9 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/4 cup sugar
6 tablespoons unsalted butter, melted
6 ounces bar cream cheese, room temperature
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1 pound fresh sweet cherries, such as Bing, pitted and halved
1 tablespoon seedless raspberry jam

Steps:

  • Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
  • Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.
  • In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.

CHERRY TART



Cherry Tart image

Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 13

1/2 recipe Pate Sucree Extra
All-purpose flour, for work surface
1/2 cup sugar
1/4 cup cornstarch
Pinch of coarse salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
5 teaspoons cherry liqueur, such as kirsch
1/2 cup cold heavy cream, whipped
3 1/2 cups fresh Bing cherries, halved and pitted
1/4 cup strained cherry preserves

Steps:

  • Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit in a 9-inch fluted tart pan with a removable bottom. Freeze until firm, about 15 minutes.
  • Preheat oven to 375 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake for about 20 minutes. Remove parchment and weights. Bake until golden brown, 10 to 12 minutes more. Transfer to a wire rack and let cool completely.
  • Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl and immediately whisk in 4 teaspoons cherry liqueur. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
  • Fold whipped cream into chilled pastry cream and transfer to cooled tart shell. Working from the outside in, shingle cherries in concentric circles to cover completely.
  • Heat preserves in a small saucepan over medium heat until warm. Add remaining teaspoon kirsch and stir to combine. Brush mixture over cherries. Refrigerate until ready to serve.

CHERRY TOMATO TART



Cherry Tomato Tart image

This tart came about as a way to use up some odds-and-ends ingredients that I had been wanting to get used up. Make sure to place a baking sheet under the tart pan while baking--those tomatoes can make a bit of a mess when they burst open! They add quite a bit of juice, which can pool on top a little. I simply dabbed up extra juice with a paper towel and that worked fine. This is best served warm, on the day it's made. Garnish with additional basil, if desired.

Provided by Kim

Categories     Appetizers and Snacks     Pastries

Time 2h

Yield 10

Number Of Ingredients 15

1 recipe pastry for a 9-inch pie crust
1 tablespoon olive oil, or as needed
1 large onion, sliced
4 cloves garlic, minced
1 cup shredded Gouda cheese
½ cup chopped fresh basil
⅓ cup mayonnaise
¼ cup shredded sharp Cheddar cheese
¼ cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
¼ teaspoon freshly ground black pepper, or to taste
1 pinch ground nutmeg
1 pinch salt, or to taste
4 cups cherry tomatoes

Steps:

  • Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
  • Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
  • Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
  • Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
  • Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 13.9 g, Cholesterol 21.2 mg, Fat 18.2 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 5.7 g, Sodium 340.9 mg, Sugar 1.1 g

CHERRY BAKEWELL TART



Cherry bakewell tart image

Make this glorious cherry bakewell tart for dessert, with homemade almond pastry, a frangipane filling, cherry jam and fresh cherries dotted throughout

Provided by Tom Kerridge

Categories     Dessert

Time 1h50m

Number Of Ingredients 13

2 tbsp black cherry conserve or cherry jam
300g cherries, pitted
25g flaked almonds
clotted cream, crème fraîche or vanilla ice cream, to serve
200g plain flour, plus extra for dusting
100g ground almonds
50g golden caster sugar
150g cold butter, cut into cubes
1 egg, beaten
150g softened butter
150g golden caster sugar
150g ground almonds
2 eggs, beaten

Steps:

  • First, make the pastry. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. Use your fingers to rub the butter in until the mixture resembles breadcrumbs. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Shape into a disc, wrap and chill for 30 mins. Will keep chilled for two days.
  • For the filling, beat the butter and sugar together with an electric whisk until combined. Add the ground almonds and eggs, then beat for 1 min more until you have a thick, spreadable paste. Will keep chilled for up to a day. Remove from the fridge an hour before needed.
  • Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Use it to line a 23cm fluted tart tin, leaving some overhanging the rim. Chill for another 30 mins or put in the freezer for 20 mins.
  • Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, then line with a large circle of baking parchment. Fill with baking beans and bake for 20 mins. Remove the beans and parchment, then bake for 10-15 mins more until the pastry is biscuity brown. Remove from the oven, trim off the excess using a serrated knife, then leave to cool slightly.
  • Spread the cherry conserve or jam over the base of the tart, then spoon in the frangipane filling and gently spread to the edges. Push the cherries into the filling slightly, then scatter over the flaked almonds. Bake for 45-50 mins until the cherries have sunken into the tart and the filling is deeply golden and set. Leave to cool completely in the tin, then remove to a serving plate or board and cut into slices. Serve with clotted cream, crème fraîche or a scoop of vanilla ice cream, if you like.

Nutrition Facts : Calories 495 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

EASY CHERRY TARTS



Easy Cherry Tarts image

Make and share this Easy Cherry Tarts recipe from Food.com.

Provided by children from A to Z

Categories     Tarts

Time 27m

Yield 2 dozen

Number Of Ingredients 5

1 (8 ounce) package refrigerated crescent dinner rolls
1 (3 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1 cup canned cherry pie filling
1/4 teaspoon almond extract

Steps:

  • Place crescent dough on a lightly floured surface; seal seams.
  • Cut into 2 inches circles. Place in greased mini muffin cups.
  • In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
  • Place about 1/2 teaspoons in each cup.
  • Combine pie filling and extract; place about 2 teaspoons in each cup.
  • Bake 375 degrees for 12-14 minute or until edges are lightly browned.
  • Remove to wire racks to cool.
  • Refrigerate until serving.

Nutrition Facts : Calories 668.1, Fat 22.2, SaturatedFat 11.2, Cholesterol 103.5, Sodium 761.6, Carbohydrate 102.3, Fiber 4.8, Sugar 19.7, Protein 14.3

CHERRY CREAM CHEESE TARTS



Cherry Cream Cheese Tarts image

Number Of Ingredients 6

4 ounces cream cheese, softened*
2/3 cup sweetened condensed milk
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 package Keebler® Ready Crust® graham cracker pie crust tarts
1 (21-ounce) can cherry pie filling

Steps:

  • 1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk, lemon juice and vanilla. Pour into tart crusts. Refrigerate at least 2 hours or until set.2. Spoon pie filling on top of each. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

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