My friend Giselle is soon having a baby girl and I am hosting with other friends her baby shower. Of course I will be cooking for the party and I will share every recipe with you. Right now I am planning to make a curry and mango cheese log with toasted almonds and maybe some chipotle meatballs. What do you think? Do you have an idea to share? What has been a cute and tasty treat you’ve enjoyed at a baby shower?
I also want to make a sweet item that can add a touch of pink to the menu, so I came up with these Cherry Cream Tarts and I think they will be a hit. What I like best about them, is that the whipped cream is light, full of cherry flavor and of course pink. The shade of pink can be controlled by how much cherry to whipped cream ratio you use. There is no perfect formula, it all the depends on what you want to achieve. I suggest you add the cherries little by little so you can have better control of the end result.
The airy filling, combined with the crunch of the tart, and the fresh cherries on top, make them the perfect sweet bite.
- 20 cherries, pitted
- ½ tablespoon water
- 2 tablespoons sugar
- 1 cup heavy whipping cream
- 1 store bought pie crust roll
- Extra chopped cherries to top the tarts
- In a blender or food processor, puree pitted cherries with ½ tablespoon of water.
- In a small sauce pan, over medium high heat, mix the cherry puree with the sugar and keep them over the heat for about t15 minutes or until the water has evaporated and the cherry puree gets thick like jam.
- Place the cherry reduction to the side until completely cools down and is cold or at room temperature.
- Whip whipping cream until soft peaks form, about 5 minutes.
- Once the cherry reduction has cooled down, fold in using a spatula with the whipped cream. Fold gently until color us uniform.
- Place the whip cream on the refrigerator until you are ready to fill the tarts.
- For the tarts, unfold the store bought pie crust and roll it in a flat surface.
- Cut small circles that can fit in a mini tart pan.
- Place the circles in a buttered mini tart pan, pressing down with your fingers.
- Bake on a 400 F degrees oven for 10 minutes.
- Once out of the oven, let the tarts cool down in order to fill with cherry cream.
- Top with chopped fresh cherries.