🍒 Cherry Mini Tart with Cream

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🧾 Ingredients

For the Tart Shell (makes 6–8 mini tarts)

• 120g (1 cup) all-purpose flour
• 60g (1/4 cup) unsalted butter, cold and cubed
• 30g (2 tbsp) powdered sugar
• 1 egg yolk
• 1–2 tbsp cold water
• A pinch of salt

For the Filling

• 200ml (3/4 cup) heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

For the Cherry Topping

• 200g fresh cherries (or canned, pitted)
• 3 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (optional, for thickening)

👩‍🍳 Instructions

Step 1: Prepare the Tart Shell

1. In a bowl, mix flour, powdered sugar, and salt.
2. Add cold butter and rub it into the flour until it resembles breadcrumbs.
3. Add egg yolk and mix gently.
4. Add cold water (1 tbsp at a time) until the dough comes together.
5. Wrap the dough and chill in the fridge for 30 minutes.

Step 2: Shape and Bake

1. Preheat oven to 180°C (350°F).
2. Roll out the dough to about 3mm thickness.
3. Cut into circles and press into mini tart molds.
4. Prick the base with a fork.
5. Bake for 12–15 minutes until golden.
6. Let cool completely before filling.

Step 3: Make Cherry Topping

1. In a saucepan, combine cherries, sugar, and lemon juice.
2. Cook over medium heat until cherries soften (about 5–7 minutes).
3. (Optional) Add cornstarch mixture to thicken.
4. Let cool completely.

Step 4: Whip the Cream

1. In a cold bowl, whip heavy cream with powdered sugar and vanilla extract.
2. Beat until soft peaks form (don’t overwhip).

Step 5: Assemble the Tart

1. Fill each tart shell with whipped cream.
2. Spoon or arrange cherries on top.
3. Optionally glaze with syrup for shine.

✨ Tips for Best Results

• Use cold butter for a crisp tart shell.
• Chill the dough properly to prevent shrinking.
• If using canned cherries, drain well to avoid soggy tarts.
• Serve chilled for the best texture and taste.