Cherry Almond Tartlets
M&R Company
6 or 12 paper baking molds
2 teaspoons cornstarch
( 2.5- or 4-inch diameter)
Nonstick cooking spray
2 cups sliced almonds, divided
½ teaspoon almond extract
¼ cup dark chocolate
(chips or chopped bar)
1 cup ;our
;⁄; cup butter
CREAM CHEESE FILLING
2 tablespoons honey
4 ounces Neufchatel cheese
or cream cheese, softened
3 cups M&R* cherries, pitted,
halved and divided
2 teaspoons honey
1½ cups light whipped topping
½ cup water
Preheat oven to 375°F. Coat baking molds with cooking spray.
In a food processor, combine 1¾ cups almonds, ;our and butter. Blend until the
nuts are ;nely chopped. Drizzle in honey and blend until a dough forms. Fill the
bottom and sides of each mold with dough, pressing it with the back of a spoon
to evenly distribute (about ¼ inch thick). Bake for 10 minutes, or until lightly
browned around the edges. Cool on a rack.
Desserts 201
