Mini Cherry Tartlets 🍒

Ingredients 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.

Recipe Credit/s: Go Dairy Free