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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lovely cherries in a luscious filling are nestled in little cups made easily with unroll-and-fill pie crust in muffin cups. Ingredients:
1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box |
1 teaspoon sugar |
1/3 cup chopped white chocolate baking bar |
1 (7 ounce) carton creme fraiche (about 1 cup) |
1 cup cherry pie filling |
1 tablespoon kirsch or 1 tablespoon maraschino cherry juice |
3 tablespoons chopped white chocolate baking bar |
Directions:
1. Heat oven to 450°F
2. Unroll pie crusts on work surface.
3. Sprinkle crusts with sugar; press in lightly.
4. Cut 16 rounds from crusts with 3 3/8- to 3 1/2-inch round cookie cutter.
5. Press sugared side up in bottoms and up sides of 16 regular-size muffin cups, without going to top edge of cups.
6. Prick each crust generously with fork.
7. Bake 6 to 8 minutes or until lightly browned.
8. Sprinkle 1 teaspoon chopped white chocolate in each cup; cool 10 minutes.
9. Remove tart shells from muffin cups.
10. Place shells on serving platter.
11. To serve, drop about 1 tablespoon creme fraiche into each shell.
12. In small bowl, mix pie filling with kirsch; top each with cherry mixture.
13. Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.
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