These 5 ingredient mini cherry tarts are quick to make with a few shortcut ingredients, are super delicious, and are the perfect dessert for any holiday or occasion!
These cherry tarts are one of my favourite desserts to make in the summer and on occasions like Christmas and Canada Day! They're so festive and delicious!
This is the best recipe because it uses canned pie filling! That means no pitting the cherries yourself which also means it takes a lot less time to make these than other cherry tarts!
Some other delicious canned cherry pie filling recipes you should check out is my cherry pie with canned pie filling and this 3 ingredient cherry cobbler!
I also have some other yummy tarts you may enjoy like these easy apple pie tarts, blueberry tarts, pumpkin tarts, and these pecan pie tarts!
Ingredients
- Frozen Tart Shells
- Canned Cherry Pie Filling
- Cornstarch
- Vanilla Extract
- Lemon Juice
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350° F.
Step 2 - Mix: To a mixing bowl, combine and mix the canned pie filling and cornstarch. Add the vanilla extract and lemon juice and mix once more.
Step 3 - Bake: Line two baking sheets with the tart shells (12 on each) and fill the shells ½ full with the cherry mixture. Bake for 20-22 minutes until the edges are golden, rest until firm, and serve at room temperature.
Storage
Store the tarts in an airtight container (once room temperature) in the fridge for up to one week or in the freezer for up to three months.
Helpful Tips
- Only fill the tarts ½ full otherwise the filling will spill over while baking.
- Wait to serve the tarts until they're at room temperature and fully set otherwise they will be runny and difficult to eat.
📖 Recipe
5 Ingredient Mini Cherry Tarts
- Total Time: 25 minutes
- Yield: 24
- Diet: Vegetarian
Description
These easy 5 ingredient mini cherry tarts are quick to make with a few ingredients and incredibly delicious!
Ingredients
- Frozen Tart Shells: 24
- Canned Cherry Pie Filling: one 21 oz can
- Cornstarch: 1 tablespoon
- Vanilla Extract: ½ teaspoon
- Lemon Juice: 1 teaspoon
Instructions
- Prepare: Preheat the oven to 350° F.
- Mix: To a mixing bowl, combine and mix the canned pie filling and cornstarch. Add the vanilla extract and lemon juice and mix once more.
- Bake: Line two baking sheets with the tart shells (12 on each) and fill the shells ½ full with the cherry mixture. Bake for 20-22 minutes until the edges are golden, rest until firm, and serve at room temperature.
Notes
Only fill the tarts ½ full otherwise the filling will spill over while baking.
Wait to serve the tarts until they're at room temperature and fully set otherwise they will be runny and difficult to eat.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dessert, tarts
- Method: bake
- Cuisine: american
Andrea says
These cherry tarts are incredible!! They’re bursting with cherries and so yummy 🙂 Did you enjoy them?