Fresh Cherry Cream Tart Recipe
Ingredients
2 tablespoons butter or margarine
1/2 10 1/2 ounce bag miniature marshmallows or about 20 regular marshmallows
2 1/2 cups crisp rice cereal
1 3 3/8 to 3 3/4 ounce package vanilla-flavor instant pudding and pie filling
1 1/4 cups milk
1 cup heavy or whipping cream
1 teaspoon almond extract
1 1/2 pounds dark sweet cherries
Directions
1. In 2-quart saucepan over low heat, melt butter or margarine. Add marshmallows; heat, stirring frequently, until marshmallows melt. Remove saucepan from heat; stir in the cereal. With buttered hand, press mixture onto bottom and up side of greased 10-inch tart pan.
2. In large bowl, with mixer at high speed, beat pudding mix, milk, heavy cream, and almond extract 5 minutes or until stiff peaks form. Spoon mixture evenly into crust. Refrigerate.
3. Remove stems and pits from cherries; cut each cherry in half. Top cream filling with cherries. Refrigerate if not serving right away.
2. In large bowl, with mixer at high speed, beat pudding mix, milk, heavy cream, and almond extract 5 minutes or until stiff peaks form. Spoon mixture evenly into crust. Refrigerate.
3. Remove stems and pits from cherries; cut each cherry in half. Top cream filling with cherries. Refrigerate if not serving right away.
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