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If you’re on the lookout for a delightful dessert that combines elegance and comfort, look no further than Sweet Cherry Bliss Tarts. These tarts encapsulate the essence of dessert perfection with their luscious cherry filling, rich almond cream, and a buttery, flaky crust. The sweet and slightly tart flavor of fresh cherries harmonizes beautifully with the nutty undertones of almond, creating a symphony of tastes that dance on your palate.

Mini Cherry Almond Tarts

Indulge in the delightful world of Sweet Cherry Bliss Tarts! These elegant tarts feature a buttery, flaky crust filled with luscious cherries and rich almond cream. Perfect for any occasion, they are not only a treat for the taste buds but also a feast for the eyes with their vibrant colors. Whether you're celebrating a special moment or enjoying a casual afternoon, this recipe will help you create a stunning dessert that will impress your guests and leave them wanting more.
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Ingredients
  

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened to room temperature

1 large egg yolk

1 tsp vanilla extract

Pinch of salt

For the Cherry Filling:

2 cups pitted fresh or frozen cherries

½ cup granulated sugar

1 tbsp freshly squeezed lemon juice

1 tbsp cornstarch

½ tsp almond extract

For the Almond Cream:

½ cup almond flour

¼ cup granulated sugar

½ tsp vanilla extract

1 large egg

½ cup unsalted butter, softened to room temperature

For Garnish:

Sliced almonds

Powdered sugar (for dusting)

Instructions
 

Prepare the Tart Crust:

    - In a medium mixing bowl, whisk together the all-purpose flour, powdered sugar, and a pinch of salt until well combined.

      - Add the softened butter to the flour mixture and use a pastry cutter or your fingers to blend until the texture resembles coarse crumbs.

        - Mix in the egg yolk and vanilla extract, stirring until a dough begins to form. If the dough appears too crumbly, incorporate a teaspoon of cold water, a little at a time, until it holds together.

          - Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.

            Preheat the Oven:

              - Preheat your oven to 350°F (175°C) to ensure it’s ready when you need it.

                Roll Out the Dough:

                  - On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles that fit your mini tart pans. Gently press the dough into the pans, ensuring it covers the edges. Prick the bottom of each shell with a fork to prevent bubbling during baking.

                    Blind Bake the Crust:

                      - Arrange the tart pans on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Once baked, remove the crusts from the oven and allow them to cool completely.

                        Prepare the Cherry Filling:

                          - In a medium saucepan over medium heat, combine the cherries, granulated sugar, lemon juice, and cornstarch. Stir occasionally as the mixture heats up until it becomes bubbly and slightly thickened, approximately 5 minutes. Take off the heat and mix in the almond extract. Let the filling cool slightly before using.

                            Make the Almond Cream:

                              - In a mixing bowl, use an electric mixer or whisk to beat together the almond flour, granulated sugar, vanilla extract, egg, and softened butter until the mixture is smooth and creamy.

                                Assemble the Tarts:

                                  - Spoon a generous amount of cherry filling into each cooled tart crust, filling them about three-quarters full. Then, dollop the almond cream on top of the cherry filling, using a spatula to spread it evenly over the cherries.

                                    Top with Sliced Almonds:

                                      - Sprinkle sliced almonds generously over the almond cream, adding both texture and a nutty flavor.

                                        Bake the Tarts:

                                          - Return the tarts to the oven and bake for an additional 20-25 minutes, or until the almond cream turns golden brown and is set in the center.

                                            Cool and Serve:

                                              - Once baked, allow the tarts to cool completely in the pans on a wire rack. Just before serving, dust the tops lightly with powdered sugar for a beautiful finish!

                                                Prep Time: 40 mins | Total Time: 1 hr 30 mins | Servings: 12 mini tarts

                                                  - Presentation Tips: Arrange the tarts on a decorative platter and garnish with fresh cherries or mint leaves for a delightful touch!