Best Microwave Cheery Cherry Lemon Tarts Recipes

CHERRY TARTS

Cherry Tarts image

At our house, we celebrate George Washington's birthday with this cherry dessert.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
3/4 cup sugar
3 tablespoons cornstarch
2 cans (14-1/2 ounces each) pitted tart cherries
1 tablespoon butter
1/4 teaspoon almond extract
4 to 5 drops red food coloring, optional

Steps:

In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.

Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY LEMON TARTS

Creamy Lemon Tarts image

These are perfect to serve at a get together, this recipe makes a ton of tarts (about 50 mini tarts) but the recipe can be cut in half if desired. The original recipe states to prepare the lemon mixture on top of the stove, but this tends to scorch easily so the second time I made it, it worked out better in the microwave, but you can definitely prepare it on top of the stove in a heavy-bottomed saucepan if desired. Although it is always better to use fresh lemon juice, I use the juice of two lemons and bottled lemon juice to make up the 1 cup, this is very lemony and tart, so you might want to adjust the sugar to suit taste, just add in more while the mixture is cooking.

Provided by Kittencalrecipezazz

Categories Tarts

Time 35m

Yield 50 mini tarts

Number Of Ingredients 11

Ingredients

45 -50 prepared tart shells, baked and cooled
2 cups white sugar (add in more sugar to taste if desired while filling is cooking)
7 tablespoons cornstarch
3 tablespoons lemon zest
1 cup fresh lemon juice
6 egg yolks, slightly beaten
1 1/2 cups half-and-half cream
1/2 cup whipping cream (unwhipped)
1/2 cup butter or 1/2 cup margarine, cut into pieces
3/4 cup sour cream
cool whip frozen whipped topping, thawed

Steps:

In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
Microwave on HIGH until thick (removing about every minute to whisk/stir).
Cook until thickened.
Stir in butter; whisk until butter has melted and the mixture is smooth.
Cool to almost room temperature, stirring every so often.
Stir in sour cream until well blended.
Divide evenly between baked tart shells.
Top with a dollup of Cool Whip.
Delicious!

Nutrition Facts : Calories 83, Fat 4.7, SaturatedFat 2.8, Cholesterol 32.5, Sodium 24, Carbohydrate 10, Fiber 0.1, Sugar 8.3, Protein 0.7

CHERRY LEMON TARTS

Cherry Lemon Tarts image

Make and share this Cherry Lemon Tarts recipe from Food.com.

Provided by PaulaG

Categories Tarts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 cup graham cracker crumbs
2 tablespoons sugar
1 (14 ounce) can fat-free sweetened condensed milk
2 eggs
1 tablespoon grated lemon, rind of
1/3 cup lemon juice
1 (21 ounce) can cherry pie filling (I use reduced sugar.)

Steps:

In 5- or 6-oz custard cup, place 2 of cupcake liners.
In small bowl microwave the butter until melted.
Stir graham cracker crumbs and sugar into melted butter.
In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
Pour 2 tablespoons in each prepared custard cup.
Arrange in a ring in microwave oven and microwave at 50% power for 2 to 5 minutes or until each bubbles in 1 or 2 spots, rotating after half the cooking time.
The tarts should be removed as they appear done.
Repeat the process for the remaining 6 tarts.
Cool and serve topped with pie filling.