Cherry Fudge Tarts Recipes

CHERRY TARTS

Steps:

• In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.

PISTACHIO, CHERRY AND CHOCOLATE TART

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
• For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
• Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.

CHERRY TART

Steps:

• Heat oven to 350 degrees F/180 degrees C
• For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
• For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.

CHOC-CHERRY FUDGE TORTE WITH CHERRY SORBET

Steps:

• For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
• Mix the cherries and the brandy and leave to soak for a few hrs.
• Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
• Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

SIMPLE FUDGE TARTS

Steps:

• Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
• For tart shells, cut cookie dough into six equal pieces.
• Cut each piece into four equal slices.
• Place each slice of dough in a prepared cup.
• Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
• Remove tart shells from oven.
• Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
• Bake 2 minutes more or till the edges of tart shells are firm and light golden.
• Let tart shells cool in cups on a wire rack for 15 minutes.
• Carefully remove tart shells from cups.
• Cool completely on wire racks.
• For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
• Cook and stir over medium heat till chocolate is melted.
• (WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
• Cool, allowing filling to set.

TOFFEE CHERRY BUTTER TARTS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
• Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
• Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
• Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.

CHERRY WALNUT FUDGE

Steps:

• Grease 8"x8" pan.
• In 2 quart saucepan, combine sugar, cream of tartar, salt and cream, stirring well.
• Cover pan; bring to a boil.
• Boil 1 minute, or until all sugar crystals on sides of pan have melted.
• Remove cover (If using a candy thermometer, set in place).
• Continue cooking, without stirring, over gentle heat (I use medium-low) to 238 degrees, or until a little mixture in cold water forms a soft ball.
• Remove from heat; drop in butter;do not stir.
• Cool, without stirring, to 110 degrees, or until outside of pan feels lukewarm to the touch.
• Add vanilla.
• With heavy spoon, beat mixture until it loses its gloss and a small amount dropped from spoon holds it's shape.
• Quickly add nuts and fruits and pour into pan.
• Spread quickly and evenly.
• Cool and cut into squares.

CHERRY FUDGE TARTS

Steps:

• In heavy saucepan, over medium heat, melt chocolate, sweetened condensed milk and salt. Cook and stir rapidly until very thick and bubbly, 5 to 8 minutes.
• Add water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again. Remove from heat; stir in almond extract. Cool 15 minutes.
• Chill thoroughly, about 30 minutes; stir. Fold in whipped cream. Spoon into crusts. Chill 1 hour or until set. Divide cherry filling evenly among tarts immediately before serving. Store leftovers covered in refrigerator.