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Cherry Custard Tarts

Source of Recipe

ninemsn


List of Ingredients

1 sheet sweet shortcrust pastry, thawed
1 tablespoon cinnamon sugar
36 (300g) cherries, halved and pitted (or 1x400g tin)
1½ tablespoons caster sugar
1/3 cup water
1½ cups 'Brownes pure indulgence custard style yogurt'
¾ cup 'Alexandrina pure jersey cream'
icing sugar, to dust



Recipe

Sprinkle pastry sheet with cinnamon sugar until covered. Cut in half.

Roll up each sheet tightly, like a Swiss roll, to make a long sausage shape. Cut each sausage into 12 pieces. Place the pastry pieces swirl-side up and flatten slightly. Roll out each piece to a thin circle and place on the top of an upturned patty pan tray.

Bake at 200°C for 15 minutes or until crisp and golden. Allow to cool.

Place the pitted cherries, sugar and water in a saucepan over medium heat and simmer until cherries are soft and syrup has thickened slightly. If using tinned cherries, place cherries and the syrup in a small saucepan and simmer until the syrup thickens. Cool.

Whisk together the 'Brownes pure indulgence custard style yogurt' and 'Alexandrina pure jersey cream' until thick. Spoon the custard cream evenly into the pastry cases and top with poached cherries. Dust with icing sugar and serve.