It's cherry season and living in B.C for the first time I am definitely trying to take advantage of all the amazing fruit! I bought these individual tart molds and have been so excited to use them. Thinking of what I already had at home and with the fresh cherries I bought at the farmers market, I came up with this recipe. Using the leftover cinnamon cream cheese filling from the turnovers, I mixed in thickened plain yogurt to make a nice light filling. I was really pleased with the results, the cream cheese wasn't too rich and the touch of tartness from the yogurt was a nice compliment to the sweet cherries and chocolate crust. I usually find these individual tarts have decadent rich fillings like lemon curd, chocolate and pastry cream (oh and don't you worry, that will be coming soon to this blog...!) but today it was a nice change to do a lighter healthier version.
Chocolate Cherry Tarts (makes 4 tarts using 4" tart pans)
*Note if you don't have tart pans this can be made in a 8" pan)
1 3/4 cup oreo baking crumbs
4 tbsp rapadura unrefined sugar (or white sugar)
4 tbsp butter, melted
1.Preheat oven to 350 degrees F. Combine all ingredients and press firmly into tart shells or pan. Bake for 10 min. Let cool.
1/2 cup low fat cream cheese, softened
3 tbsp agave nectar (or honey)
1 tsp vanilla
2 tsp ground cinnamon
1/2 cup plain yogurt that has been strained (or Greek yogurt)
*see note below*
24 cherries, halved and pitted (or whatever fruit is in season)
1.Combine cream cheese, agave, vanilla and cinnamon. Fold in yogurt and set in fridge.
2.To assemble pop tarts out of their molds (or not, if using a pan) spread filling into the molds and top with cherries.
*To strain yogurt I start with plain yogurt with at least 2%MF. Place a bowl under a strainer and line the strainer with a coffee filter or paper towel. Place yogurt in strainer and let sit in fridge for at least 30min.