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Home  >  Inspire & Create  >  Christmas  >  Cherry Cream Tarts


Cherry Cream Tarts


20 mins (+ 1 hour chilling 15 mins drying time)


10 mins





Cherry cream tarts


  • 24 Coles Mini Tart Shells
  • 400g cherries, pitted, halved
  • ¼ cup (55g) caster sugar
  • 1 tsp vanilla bean paste
  • 2 tsp cornflour
  • ¼cup (60ml) thickened cream
  • ½ cup (120g) crème fraîche or sour cream
  • 1 tbs icing sugar mixture
  • chocolate curls, to serve
Sugar-coated cherries
  • 1 Coles Australian Free Range Egg white*
  • ¼ cup (55g) caster sugar
  • 24 cherries, extra


  1. Preheat oven 180°C. Place tart shells on an oven tray and bake for 10 mins or until light golden.
  2. Meanwhile, combine cherry, sugar and vanilla, in a saucepan. Cook, over medium heat, stirring, for 5 mins or until fruit releases its juices and sugar dissolves. Combine cornflour and 2 tsp cold water in a bowl. Add to cherry mixture. Cook for 2 mins or until mixture boils and thickens slightly. Remove from heat. Divide evenly between the tart shells. Place in the fridge for 1 hour to chill.
  3. To make the sugar-coated cherries, line a baking tray with non-stick baking paper. Place the egg white and sugar in separate bowls. Brush 1 cherry with a little egg white. Dip into sugar and turn to coat. Place on the prepared tray. Repeat with the remaining cherries. Set aside for 15 minutes or until dry.
  4. Use an electric mixer to beat the cream, crème fraîche and icing sugar in a medium bowl until stiff peaks form. Spoon or pipe cream mixture onto the tarts. Top with sugar-coated cherries and sprinkle with chocolate to serve.