1 box refrigerated pie crusts, softened as directed on box
1 tsp. sugar
1/3 cup chopped white chocolate baking bar
Filling:
1 carton (7 oz.) creme fraiche (about 1 cup)
1 cup cherry pie filling
1 Tbsp. Kirsch or Maraschino cherry juice
3 Tbsp. chopped white chocolate baking bar
Directions
Heat oven to 450 degrees F. Unroll pie crusts on work surface. sprinkle crusts with sugar; press in lightly. Cut 16 rounds from crusts with a 3-3/8 to 3-1/2-inch round cookie cutter. Press sugared side up in bottoms and up sides of 16 regular size muffin cups, without going to top edge of cups. Prick each crust generously with fork. Bake 6 to 8 minutes or until lightly browned. Sprinkle 1 tsp. chopped white chocolate in each cup; cool 10 minutes. Remove tart shells from muffin cups. Place shells on serving platter.
To serve: Drop about 1 tablespoon creme fraiche into each shell. In small bowl, mix pie filling with Kirsch, or Maraschino cherry juice; top each with cherry mixture. Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.
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