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Mini Cherry Tarts

Mini cherry tarts are easy to make and perfect for any occasion. This recipe for Mini Cherry tarts will satisfy your sweet cravings.

preparation: 1 hour(s) 00 minutes

making: 15 minutes

total: 1 hour(s) 15 minutes

servings: 20 tarts

nutrition: 246 calories per serving

cuisine: British

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

All the ingredients for Mini Cherry Tarts are on the tabletop and ready to use

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.

Currently mixing dough in a bowl

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

A ball of dough has been formed on the floured tabletop

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.

Two pieces of dough are on the floured tabletop, ready to be made into tarts

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.

The dough has been rolled out and circles have been cut out using tart tins

Use mini tart tins to cut out circles of dough.

Making tart shells by pressing dough into a tart tin using the bottom of another tin

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

The tart shells are well-formed inside the tins and ready to be baked

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

The tart shells have been filled with black cherry filling and are ready to be baked

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

Mini Cherry Tarts are freshly baked and ready to enjoy

Let the tarts cool completely on a wire rack.

Mini Cherry Tarts, cooled and dusted with icing sugar, are ready to serve

Finish with a dusting of icing sugar and serve.

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