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quick and easy cherry tarts

(2 ratings)
Recipe by
Salt Life, FL

Making the large cherry tart works well when the whole family is here. But this weekend I only have my sister and her husband(he does not like coconut) and my one son who does not like cherry pie filling. At any rate I decided to try a short cut recipe for the cherry tart with the pie filling. I was going to use my dessert cup recipe but a friend mentioned to me about the simple creations seamless dough so I decided to try it on this small project. If you made the cherry tart you know the dough is heavier, but this dough was much lighter, and probably a whole lot less calories. Simple easy and delicious is all I can say, and I pleased everyone. It definately does not take the place of the cherry tart, but for quick, easy and delicious it fills the bill.

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For quick and easy cherry tarts

  • 1 can
    can (8 oz) pillsbury crescent recipe creations refrigerated seamless dough sheet
  • 1 can
    cherry pie fillng
  • 2
    egg whites
  • 1 c
    coconut shredded
  • 1/4 c
    1 tbl spoon of sugar
  • 1
    handful of white chocolate chips

How To Make quick and easy cherry tarts

  • 1
    Preheat oven to 350 degrees. Roll out the seamless dough and cut into 12 squares big enough to fit into your muffin tin. Spray the tins with a light spray of butter.
  • 2
    Fit the dough into the muffin tin and and work so the muffin tin is covered. Bake for 10 minutes.
  • 3
    Take eggs whites and mix with sugar combine well and add the coconut making sure it is all coated. Fill the baked cups with the cherry pie filling almost to the top of the dough. Top the cherry tarts with the coconut mixture.
  • 4
    Bake for abut 20 minutes until the coconut is brown on the ends. Let cool completely before trying to remove.
  • 5
    My brother in law does not like coconut so I put white chocolate chips on three for him. My son does not like cherry pie filling but loves macaroons so I just put Macaroons into two of the muffin tins. I used Maraschino cherry juice to color the coconut.

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