Mini tarts with vanilla and cherries

Mini Vanilla and Sour Cherry Tarts - A Quick and Delicious Treat

Preparation time: 25 minutes
Baking time: 20 minutes
Total time: 45 minutes
Servings: 12 mini tarts

Introduction

Welcome to the wonderful world of homemade desserts! Today, I will guide you through a recipe that harmoniously combines the delicate flavors of vanilla with the pleasant acidity of sour cherries - mini vanilla and sour cherry tarts. These treats are not only easy to make but also versatile, as they can be served warm or cold, making them perfect for any occasion.

The history of fruit-filled desserts and creams is long-standing, with roots in traditional kitchens around the world. Mini tarts are a modern variation that has gained popularity due to their appealing appearance and delicious taste.

Ingredients needed

*For the dough:*
- 15 tablespoons oil (opt for a neutral oil like sunflower oil)
- 15 tablespoons water
- 15 tablespoons sugar
- 1 egg (preferably at room temperature)
- 1 teaspoon baking powder
- Flour as needed (approximately 500 g, but add gradually)

*For the filling:*
- 1 packet of vanilla pudding (approximately 40 g)
- 250 ml milk (use whole milk for a richer flavor)
- 2-3 tablespoons sugar (adjust to taste)
- Frozen sour cherries (approximately 300 g, thawed and well drained)

Step by step for a perfect result

1. Preparing the dough: In a large bowl or food processor, add the oil, water, sugar, and egg. Mix well until the ingredients are completely combined. Then, add the baking powder and start incorporating the flour gradually until you obtain an elastic and moldable dough. It's important not to add too much flour to avoid drying out the dough.

2. Chilling the dough: Once you've made the dough, cover it with plastic wrap and let it chill in the refrigerator for 15 minutes. This step will help the dough become easier to roll out and will give it a better texture after baking.

3. Preparing the filling: While the dough is chilling, prepare the vanilla pudding according to the instructions on the packet. Use 250 ml of milk and 2-3 tablespoons of sugar, adjusting the sugar amount based on your personal preferences. Stir constantly to prevent a skin from forming. Once the pudding has thickened, let it cool, stirring occasionally to maintain an even consistency.

4. Adding the cherries: Once the pudding has cooled, gently fold in the thawed and well-drained sour cherries. Make sure to mix gently to avoid crushing the fruit, but enough to distribute it evenly in the mixture.

5. Preparing the baking tray: Preheat the oven to 180°C. Use a muffin tray and place paper liners in each cavity. This will prevent the dough from sticking to the tray and make it easier to remove the mini tarts after baking.

6. Shaping the tarts: Remove the dough from the refrigerator and roll it out on a floured surface to about 3 mm thick. Using a glass or a knife, cut out circles from the dough that are slightly larger than the paper liners. Place each dough circle into the paper liner, ensuring the edges are well covered.

7. Filling the tarts: Fill each tart with the pudding and cherry mixture, leaving a little space at the edges to allow the dough to rise.

8. Baking: Place the tray in the preheated oven and bake for about 20 minutes or until the dough is golden and the filling has a lightly browned crust. I recommend checking occasionally, as every oven bakes differently.

9. Cooling and serving: Once the mini tarts are ready, remove them from the oven and let them cool for a few minutes in the tray. Then, carefully remove the paper liners. For an attractive presentation, dust them with a little powdered sugar before serving. These mini tarts are delicious both warm and cold, making them perfect for a snack or an elegant dessert at a party.

Helpful tips

- Filling variations: If sour cherries aren't your favorite, you can substitute them with raspberries, blueberries, or even caramelized apples for a different delicious flavor.
- Vanilla flavor: For an even more intense taste, add a few drops of vanilla extract to the vanilla pudding.
- Serving: These mini tarts pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of tea or coffee perfectly complements the dessert.

Nutritional benefits

These mini vanilla and sour cherry tarts are a better choice than many other processed desserts, as they are made from simple and natural ingredients. Sour cherries not only add a refreshing note but also provide beneficial antioxidants for health. Additionally, the moderate consumption of sugar and healthy fats from the oil makes this dessert a more balanced option.

Frequently asked questions

1. Can I use other types of flour?
Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture may vary.

2. How can I store the mini tarts?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for a longer duration.

3. Can they be frozen?
Yes, these mini tarts can be frozen. Make sure to let them cool completely, then wrap them well in plastic wrap and place them in a freezer-safe container.

4. How can I enhance the appearance of the tarts?
Add a chocolate sauce or fruit jam on top before serving for an extra pop of color and flavor.

Enjoy making these mini vanilla and sour cherry tarts, and don't forget to share the results with your loved ones! Bon appétit!

 Ingredients: Dough: - 15 tablespoons of oil - 15 tablespoons of water - 15 tablespoons of sugar - 1 egg - 1 teaspoon of baking powder - flour as needed Filling: - 1 packet of vanilla pudding - 250 ml of milk - 2-3 tablespoons of sugar - frozen sour cherries

 Tags:  mini tarts with cream