- 1 1/2 cup frozen sweet cherries, thawed
- 2 - 3 Tbsp sugar (or more depending on the sweetness of your cherries)
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
Cream cheese Filling:
- 60 g cream cheese, room temp
- 2 Tbsp butter, room temp
- A little lemon zest
- 1/3 cup icing sugar
- A dash of lemon juice, to taste
Beat butter and cream cheese together until smooth, add lemon zest, icing sugar and lemon juice and beat until smooth.
Place a teaspoon of the cream cheese mixture into the bottom of cooled tart shells, then top with the cherry filling (filling should be no hotter than lukewarm).