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Cherry Vanilla Cream Tartlets

These delightful tartlets filled with fresh cherries and rich vanilla cream are perfect for any occasion, offering a taste of southern charm everyone will adore.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 tartlets
Course: Dessert, Sweet Treat
Cuisine: American, Southern
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 vanilla cream
  • 1.5 cups whole milk
  • 0.5 cups heavy cream
  • 1/3 cup 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
  • 1/3 cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • to taste tablespoons Powdered sugar for dusting
  • Extra whole cherries for garnish

Method
 

Preparation of Tart Shells
  1. Preheat your oven to 350 degrees F (175 degrees C) and lightly grease your mini tart pans with butter.
  2. In a large mixing bowl, combine flour, powdered sugar, and a pinch of salt.
  3. Add in your chilled butter, rubbing it with your fingers until the mixture resembles coarse crumbs.
  4. Incorporate the egg yolk, cold milk, and vanilla extract, mixing gently until a soft dough forms.
  5. Wrap this dough in plastic wrap and chill for about 20 minutes in the refrigerator.
Baking the Tart Shells
  1. Once chilled, roll out the dough and press it into mini tart pans, pricking the bottoms with a fork to prevent bubbling.
  2. Bake for 15-18 minutes until the edges turn golden brown.
Preparing the Vanilla Cream
  1. Heat the whole milk and heavy cream in a saucepan until warm but not boiling.
  2. In another bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth.
  3. Slowly pour in the warm milk mixture while whisking, then return it to the saucepan and cook over low heat until thickened.
  4. Remove from heat, stir in butter and vanilla extract, and let the mixture cool.
Preparing the Cherry Topping
  1. Combine pitted cherries, sugar, and lemon juice in a saucepan, cooking for about 5 minutes.
  2. Mix cornstarch with water and stir into the cherry mixture until thickened.
Assembling the Tartlets
  1. Fill cooled tart shells with vanilla cream and top with cherry sauce and whole cherries.
  2. Dust with powdered sugar before serving.

Notes

You can store the tartlets in an airtight container in the refrigerator for 2-3 days, though the shells may become slightly softer over time. For best results, enjoy them fresh!