Can these be made ahead?

Yes. Bake them fully, let them cool completely, and store covered at room temperature for several hours or refrigerate overnight. Bring chilled tarts out about 20 minutes before serving.

Can I use another filling?

You can use blueberry, apple, or raspberry pie filling. Choose fillings with a similar consistency so they do not run during baking.

How should leftovers be stored?

Store leftover Mini Cherry Tarts in an airtight container in the refrigerator for about 2 to 3 days and add whipped cream only when serving.

Mini Cherry Tarts Recipe – Easy Homemade Dessert

Mini Cherry Tarts

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Mini Cherry Tarts are an easy bite-sized dessert made with a tender cream cheese crust, glossy cherry pie filling, and a spoonful of whipped cream for serving. They bake in a muffin pan and are ready in about 35 minutes, making them practical for holidays, parties, or a simple homemade dessert tray.

Author: Taha Ayad
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 mini tarts 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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8 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 pinch salt
Nonstick cooking spray
1 can cherry pie filling, about 20 to 21 ounces
Whipped cream, for serving

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Instructions

Preheat the oven to 450 degrees Fahrenheit.
Mix the softened butter, cream cheese, flour, and salt together until the dough comes together into a ball. Stop mixing once there are no dry patches left.
Divide the dough in half, then divide each half in half again to make 4 pieces. Divide each piece into thirds so you have 12 portions of dough.
Lightly spray a standard muffin pan with nonstick cooking spray.
Place one dough portion in each muffin cup. Press the dough into the bottom and up the sides of each cup, keeping the bottoms even and not too thick.
Divide the cherry pie filling evenly between the crusts, leaving a small visible border of dough at the top so the filling has room to bubble.
Bake for 12 to 15 minutes, or until the crust edges are lightly golden and the filling is hot.
Let the tarts cool in the pan for several minutes, then remove carefully. Serve cooled with whipped cream on top.

Notes

Use softened butter and cream cheese so the dough comes together smoothly.
Do not overfill the tart shells, or the cherry filling may bubble over during baking.
Let the tarts cool before removing them from the pan so the crust has time to firm up.
Add whipped cream just before serving, especially if making the tarts ahead.

Nutrition

Serving Size: 1 mini tart
Calories: 235
Sugar: 16
Sodium: 115
Fat: 13
Saturated Fat: 8
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 28
Fiber: 1
Protein: 3
Cholesterol: 34

Find it online: https://www.dailysavoryrecipes.com/mini-cherry-tarts-cream-cheese-crust/