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Here is Chef Andrew’s recipe for the cherry tarts we were tasting in our Candoni Pinot Noir tasting! Cherry Tarts with Whipped Cream2 bags Hy-Vee sweetened dark cherries, thawed 1/2 cup sugar 2 tablespoons cherry liqueur 1/4 cup cherry juice 2 tablespoons cornstarch dash of sea salt 1 box baked phyllo shells, thawed 1 cup heavy cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla Place cherries into a saucepan over medium heat, add sugar and cherry liqueur. Heat cherries until they release their juice and come to a simmer, 5-7 minutes. Stir often. In a bowl, whisk the cornstarch and cherry juice until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat and let cool. In a mixing bowl, whip heavy cream until soft peaks form, add powdered sugar and vanilla and whip until moderatelly stiff. To assemble, place cherry mixture in each of the tart shells and top with whipped cream. –submitted by Chef Andrew Kintigh, March 19, 2013

About the author: Sue Navratil

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