This recipe for Cherry Tarts is easy to follow and results in a delicious dessert that your family will love. Best of all, it only takes about 30 minutes from start to finish!
Set out six 4-inch mini tart pans. In each tart pan, place the crust inside and push it into the scalloped edges. To prevent the crust from bubbling, trim the extra crust off the edges and pierce the bottom with a fork. Chill the crusts in the refrigerator, so they are extremely cold before it goes into the oven.
Preheat the oven to 350 degrees F. After the crusts are very cold, bake the crust for approximately 10 minutes.
Add the pitted cherries, sugar, water, and cornstarch to a medium-sized saucepan. Slowly bring mixture to a boil and let it boil for 5 minutes, stirring regularly. Then turn down heat and simmer for another 5 minutes. Remove from the heat and let sit until cool.
Once the tarts and the cherry filling are both cool. Spoon the cherry filling into the baked tart shells. Top with a teaspoon of whipped cream and garnish with a fresh mint leaf.