Mini Cherry Tarts

Ingredients

• 400g plain flour
• 230g butter, at fridge temperature
• 1 egg, at fridge temperature
• 150g icing sugar ^{how to?}
• 1 tsp of vanilla extract
• 1 tin of black cherry fillings & toppings, 410g

You will need extra flour for dusting the surface, icing sugar for dusting, and butter for greasing the tins.

Method

Mix flour, icing sugar, butter, egg, and 1 teaspoon of vanilla extract in a large bowl. Knead with your hands until the mixture forms a dough. Work quickly.

Wrap the dough in cling film and chill for at least 30 minutes in the fridge.

In the meantime, lightly grease mini tart tins with butter. This will make it easier for the dough to come out of the moulds after baking.

My tart tins are 9cm in diameter.

Preheat the oven to 180 degrees Celsius.

Take the dough out of the fridge and divide it in half. Place each half on a lightly floured surface and gently roll it out with a rolling pin to a thickness of about 5mm.

To prevent the dough from sticking to the rolling pin, you can sprinkle it with flour.

Use mini tart tins to cut out circles of dough.

To make tart shells, press the cut dough into mini tart tins, either with your fingers or with another mini tart tin.

Fill each tart with 2 teaspoons of cherry filling and bake for 15 minutes.

Remove the tarts from the oven and let them cool slightly. Then, gently invert the tins to remove the tarts.

Let the tarts cool completely on a wire rack.

Finish with a dusting of icing sugar and serve.