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Quick Cherry Cream Tarts Recipe

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This recipe for Quick Cherry Cream Tarts is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tart shell recipe:
1/2 c. butter, softened
1/4 c. sugar
1/4 tsp. salt
1 egg white
1 1/2 c. sifted flour

Filling: (Recipe for filling ample for double batch of tart shells - no need to double filling recipe.)

1 c. milk
1 c. dairy sour cream (8 oz.)
1/4 tsp. almond extract
one 3 5/8 or 3 3/4 oz. package instant vanilla pudding mix
Directions:
Directions:
Bake at 375 degrees for 12-15 minutes.
For Crust:
Blend butter,sugar, salt and egg white until smooth and well combined. Gradually stir in flour, mixing until batter is smooth.
Press into tart pans. Refrigerate 30 minutes. Preheat oven to 375 degrees. Bake tart shells 12 to 15 minutes or until light golden. Cool in tart pans on wire rack, then turn out and cool completely before filling. Yield: 1 1/2 dozen small tart shells.
For Filling: In a mixing bowl, combine milk, sour cream and almond extract. Add pudding mix and beat with an electric mixer until mixture is creamy and well blended. Spoon into cooled tart shells.

Top with fruit and serve.

For Fruit: For cherry tarts, I use 21 oz. can of cherry pie filling. Or, you can use fresh strawberries, blueberries, grapes, kiwis, peaches.
Personal Notes:
Personal Notes:
This is a dessert recipe that my mother gave me, I'm not sure where she got it from. She always made cherry tarts for Washington's birthday and then again used the recipe in the summer with summer fruits.

 

 

 

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