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Cherry Vanilla Cream Tartlets

Delightful mini tartlets filled with creamy vanilla and topped with fresh cherries, perfect for gatherings or quiet evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tart Shell
  • 1.5 cups all-purpose flour
  • 0.5 cups powdered sugar
  • 0.5 cups unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 2 tablespoons cold milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For the Creamy Vanilla Filling
  • 1.5 cups whole milk
  • 0.5 cups heavy cream
  • 0.33 cups granulated sugar
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
For the Cherry Topping
  • 2 cups fresh cherries, pitted
  • 0.33 cups sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 3 tablespoons water
For Garnish
  • to taste powdered sugar for dusting
  • extra whole cherries for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease mini tart pans.
  2. In a large bowl, mix the flour, powdered sugar, and pinch of salt.
  3. Rub the chilled butter into the flour mixture until it resembles coarse crumbs.
  4. Add the egg yolk, cold milk, and vanilla extract, mixing until a soft dough forms.
  5. Wrap the dough in plastic wrap and chill for 20 minutes.
  6. Roll out the dough and press it into the tart pans, pricking the bottoms with a fork.
  7. Bake for 15 to 18 minutes until lightly golden, then cool completely.
Filling Preparation
  1. Heat the whole milk and heavy cream in a saucepan until just simmering.
  2. In another bowl, whisk together the egg yolks, granulated sugar, and cornstarch.
  3. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
  4. Return it to the saucepan and cook over medium heat until thick and creamy.
  5. Stir in the tablespoon of butter and vanilla extract, then allow to cool completely.
Cherry Topping Preparation
  1. Combine the fresh cherries, sugar, and lemon juice in a saucepan.
  2. Cook over medium heat for about 5 minutes, letting the cherries soften.
  3. Mix the tablespoon of cornstarch with the water, then pour into the cherry mixture, stirring until thickened.
Assembly
  1. Fill each tart shell with the creamy vanilla filling.
  2. Top with the cherry sauce and fresh cherries.
  3. Dust with powdered sugar before serving.

Notes

Best served chilled. Keep cherry topping separate until serving to prevent the crust from becoming soggy. Store leftovers in an airtight container in the refrigerator for up to three days.