Mini tarts with cherries
Cherry mini tarts are a beloved dessert, especially among children, due to their perfect size for easy enjoyment. This simple and delicious recipe is ideal for summer when cherries are in full season. I will guide you step by step through each stage, also providing you with some useful tips to achieve perfect results. Let's get started! Preparation time: 30 minutes Baking time: 20 minutes Total: 50 minutes Number of servings: 12 mini tarts Ingredients: *For the tart crust:* - 200 g butter (at room temperature) - 100 g sugar - 2 egg yolks - 1 vanilla extract - 1/2 teaspoon baking ammonia dissolved in lemon juice - 300-350 g flour *For the filling:* - 1 packet of pudding (vanilla or cherry flavors are excellent) - 350 g sweet milk - 50 g butter - 3 tablespoons sugar - 1 vanilla extract *For decoration:* - 500 g fresh cherries - 1 cup water - 1 cup sugar (for syrup) - Fresh mint leaves (for decoration) Preparing the cherries: Start by washing the cherries well, then remove the stems and pits. This step can be a bit laborious, but it is essential for achieving a delicious tart. Pitted cherries will integrate perfectly into your mini tarts. Preparing the syrup: In a pot, combine one cup of water and one cup of sugar. Boil over medium heat, stirring occasionally, until the sugar is completely dissolved. Once it starts boiling, add the cherries and let them boil for 2-3 minutes. Turn off the heat and let the cherries cool in the syrup. This step will enhance the flavor of the cherries and make them juicier. Preparing the tart dough: In a large bowl, mix the softened butter with the sugar using a mixer or spatula until it becomes a smooth cream. Add the egg yolks, vanilla extract, and the baking ammonia dissolved in lemon juice. Mix well, then gradually incorporate the flour until you obtain a soft, non-sticky dough. If the dough is too wet, add a little more flour. Forming the mini tarts: Preheat the oven to 180°C. On a lightly floured surface, roll out the dough to about 5 mm thick. Use a cutter or a glass to cut out round shapes. Grease the tart molds with oil and dust them with flour. Place the dough circles in the molds, ensuring they press well against the sides. Prick the base of the dough with a fork to prevent air bubbles from forming during baking. Bake in the oven for 15-20 minutes or until golden. Preparing the filling: In a pot, combine the milk with the pudding powder and sugar. Place the pot over medium heat and stir constantly until the mixture thickens. Once it reaches the desired consistency, turn off the heat and add the butter and vanilla extract. Stir until the butter is completely melted. Assembling the mini tarts: Remove the tart molds from the oven and let them cool slightly. Fill each tart with the warm pudding, leaving a little space for the cherries. Remove the cherries from the syrup and let them drain, then place them on top of the filling. If desired, you can drizzle each tart with a few drops of the remaining syrup for added flavor. Decorating and serving: Decorate the mini tarts with fresh mint leaves for a vibrant look. These cherry mini tarts are excellent served cold, but also warm. For a personal touch, you can add a spoonful of whipped cream or a scoop of vanilla ice cream alongside each tart. Now you are ready to enjoy these cherry mini tarts, a quick and delicious dessert perfect for warm summer days!
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