Tart Cherry Tartlets for a Vegan Special-Tea Treat

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Back when I wrote for a website called Paper Palate, a blogger named Brilynn Ferguson of Jumbo Empanadas shared this recipe for tart cherry tartlets with us. And today we are giving it a big update!

Brilynn liked the recipe as is, but she also thought it was fun to tinker with. For a more indulgent single-serve dessert, she says to use a chocolate pie crust. And we think a drizzle of dairy-free chocolate sauce would be delicious. She also liked these tartlets with a sprinkling of sliced almonds, but we have a nut-free option, too.

Beyond tea time, these tart cherry tartlets make a wonderful spring dessert. Serve them with dairy-free vanilla ice cream (store-bought or our favorite allergy-friendly recipe in Go Dairy Free) at Easter, and watch everyone smile as they savor the sweet-tart flavors.

Vegan Tart Cherry Tartlets Recipe - a fun tea time treat. Dairy-free, egg-free, dessert with gluten-free and nut-free options.Photo by indigolotos – in prepared crusts and without the icing. But we recommend the icing if you have time!

Special Diet Notes: Tart Cherry Tartlets

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, soy-free, vegan, and vegetarian.

Vegan Tart Cherry Tartlets
 
Prep time
Cook time
Total time
 
Brilynn adapted this recipe from Tea Time magazine, and we made a few other minor tweaks.
Author:
Serves: 24 mini tartlets
Ingredients
Tart Cherry Tartlets
  • 1 (15-ounce) package dairy-free refrigerated pie crusts (or homemade vegan pie crust; use gluten-free, if needed))
  • 1 (14-ounce) can red tart cherries
  • ¼ cup sugar
  • 1½ tablespoons cornstarch
  • 1 tablespoon cherry flavored brandy
Optional Icing
  • 1 cup powdered confectioners’ sugar
  • 1½ tablespoons unsweetened dairy-free milk beverage
  • ½ teaspoon almond extract (can sub vanilla extract)
Instructions
  1. Preheat your oven to 400ºF.
  2. Lightly flour a work surface and roll out the crusts.
  3. Use a 2-1/2 inch round cutter to cut 12 circles from each pie crust.
  4. Line each cup of a 24-cup miniature muffin pan with the prepared crusts. Prick the bottom of each crust with a fork.
  5. Bake for 5 minutes.
  6. Drain the cherries, reserving ½ cup of the juice.
  7. In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the reserved cherry juice and brandy, whisking until smooth. Bring the mixture to a simmer over medium heat and cook for 1 to 2 minutes, stirring constantly, until the mixture is clear and thickened. Remove it from heat and stir in the cherries.
  8. Evenly divide the cherry mixture between the par-baked crusts.
  9. Bake for 8 to 10 minutes. Remove the tartlets to a wire rack and cool completely.
  10. In a small bowl, combine the confectioners’ sugar, milk beverage and extract, whisking until smooth.
  11. Drizzle the icing on top of each tartlet.

Key Pantry Ingredients: Tart Cherry Tartlets

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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