Imagine biting into a perfectly golden, flaky tart filled with luscious cream cheese and bursting with sweet, vibrant cherries - a dessert so irresistible, it'll make your taste buds dance with joy! These Cherry Cream Cheese Tarts are not just a recipe; they're a culinary experience that transforms simple ingredients into a spectacular treat that will have everyone begging for seconds. Whether you're hosting a dinner party, looking for a stunning dessert, or just want to treat yourself to something extraordinary, these tarts are your ticket to dessert paradise!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Dessert
Serves: 12 tarts
Ingredients
- 1 package refrigerated pie crusts
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can cherry pie filling
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or butter.
- Unroll the refrigerated pie crusts on a clean, lightly floured surface. Using a round cookie cutter or large drinking glass (about 3-4 inches in diameter), cut circles from the pie crust that are large enough to line the muffin tin cups with some overhang.
- Gently press each pie crust circle into the muffin tin cups, creating a smooth lining and allowing the edges to slightly overhang the rim.
- In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese. Mix until well combined and the mixture is light and fluffy.
- Spoon approximately 1-2 tablespoons of the cream cheese mixture into each pie crust-lined muffin cup, spreading it evenly across the bottom.
- Top each cream cheese-filled tart with 1-2 tablespoons of cherry pie filling, distributing the cherries and sauce evenly.
- Fold the overhanging pie crust edges slightly inward, creating a rustic, partially open tart appearance.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the pie crust edges are golden brown and the filling is bubbling.
- Remove from the oven and let the tarts cool in the tin for 10 minutes. Then carefully remove each tart and transfer to a wire rack to cool completely.
- Optional: Dust the cooled tarts with additional powdered sugar before serving for an extra touch of sweetness.
- Serve at room temperature or slightly chilled. These tarts can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Ensure your cream cheese is truly softened at room temperature for the smoothest, creamiest filling.
- Use a light touch when pressing pie crust into muffin tins to avoid tearing.
- Don't overfill the tarts - leave a little space for the filling to bubble and expand.
- For extra elegance, use a high-quality cherry pie filling or even make your own from fresh cherries.
- Let the tarts cool completely to allow the filling to set properly.
- For a professional finish, use a fine-mesh sieve to dust powdered sugar evenly.
- These tarts are best served the same day but can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 25mg
