Wednesday, April 27, 2011

The Red Queen's Famous Cherry Tarts

The feasting will now begin!Hello all my fellow Wonderlandians. This is the post you've all been
here waiting for! I know you all have been eager to grab some of my famous cherry tarts! Well, now its
easy to get your hands on these tarts. Yes, is your chance to be the maker of these yummy tarts!
Cause there is no way in underland you can have mine!! My sister told me they were too sweet for her
annoying self, but then again she doesn't have the best taste in anything. But I know you want to eat
them! If any anyone even thinks about touching my beautiful tarts, it will be more than "off with your
insignificant lid" (if ya know what I mean)!

So, I've been thinking about selling my tarts on the side. But you know, its so much work making
great tarts, allow there'd be many buyers! But don't you worry! This is the only recipe you'll need for
ultimate cherry tarts! Don't you just love it!

It's time. So here it is: my one-of-a-kind yummy and decadent recipe! (not that any of you could bake
like me)

The Red Queen's Famous Cherry Tarts

You will need:

  • 9 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus cup sugar
  • 6 tablespoons unsalted butter, melted
  • 6 ounces bar cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup heavy cream
  • 1 pound fresh sweet cherries, such as Bing, pitted and halved
  • 1 tablespoon seedless raspberry jam

Now here's how:
  1. Preheat oven to 350 degrees. In a food processor, pulse the graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to one 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack. (Who would have thought you could make your own crust!)
  2. Meanwhile, you'll needs a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until it is light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top. It doesn't matter how many, it's up to you.
  3. In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.
I know! It's so easy!

 Now you've done it! You've made delicious cherry tarts (though probably not as good as mine).
What an accomplishment! Is it not the best cherry tart you've ever had!?