Mini Sour Cherry Tarts with Vanilla Pastry Cream and Italian Meringue

The other day, a friend pointed out that there were not many sour cherry recipes on the blog. Since sour cherries are my absolute favorite fruit, I had to admit she was right. 😁 That’s how these mini sour cherry tarts with vanilla pastry cream and Italian meringue came to life.

I did not decide right away what to make. I went through a few ideas until I landed on this combination, which seemed just right: mini tarts with a shortcrust pastry base, vanilla pastry cream (*le husband‘s favorite), a generous layer of sour cherries, and Italian meringue on top. Plus, it was my first time making Italian meringue, so I was definitely a little nervous. 😬 But the result convinced me that this recipe completely deserves a spot on the blog.

I really loved the result. These mini tarts have a tender, slightly crunchy shortcrust base, a silky and creamy vanilla filling, and the sour cherries bring exactly the acidity that a dessert like this needs. The Italian meringue completes everything without being overly sweet, and if you have a kitchen torch, it is worth a few extra seconds for the look and a slightly caramelized flavor.

If you enjoy desserts that are not overly sweet, I think you will love these mini tarts. The buttery pastry, silky vanilla cream, tart sour cherries, and lightly toasted Italian meringue all balance each other beautifully.

Why you will love these sour cherry mini tarts:

1. It is a balanced dessert. The vanilla pastry cream and the meringue are sweet, but the sour cherries balance it out beautifully, ensuring nothing becomes cloying.
2. It looks stunning without being overly complicated. Even though it has multiple components, each one is quite easy to make if you follow the steps.
3. It can be prepared in stages. The tart shells and the pastry cream can be made a day ahead, leaving just the assembly and the meringue for the next day.
4. A great recipe for trying Italian meringue for the first time. If you have not tried making Italian meringue before, this recipe is a great opportunity. It was my first time making it too, and it turned out perfectly on the first try.

Key ingredients for the vanilla pastry cream and sour cherry mini tarts:

• Cold butter (at least 80% fat content): for a tender shortcrust pastry that keeps its shape during baking and remains slightly crunchy.
• Egg yolks, milk, and cornstarch: create a rich, silky vanilla pastry cream.
• Vanilla: I used Madagascar vanilla powder because I did not have a pod on hand, but you can also use a vanilla bean or vanilla paste.
• Sour cherries: fresh or frozen. I cooked them with a bit of sugar and a splash of lemon juice until they became a slightly thickened sauce with a sweet and tangy flavor.
• Egg whites and sugar syrup: these are used to make the Italian meringue, which is highly stable and perfect for decorating.

You can find the exact quantities in the recipe card below.

How to store the mini tarts

The mini tarts can be kept in the refrigerator, in an airtight container, for up to 2-3 days. If you want the pastry to stay as crunchy as possible, you can prepare the shells and the cream ahead of time, and leave the meringue and assembly for the actual day of serving.

The tart shells can be frozen after baking, and the vanilla pastry cream can be prepared a day in advance. I do not recommend freezing already assembled tarts, as the meringue loses its texture after thawing.

💡Helpful Tips

• Use very cold butter for a tender shortcrust pastry.
• If the tart dough does not come together, add a tablespoon of ice-cold water.
• Do not boil the pastry cream longer than necessary, otherwise it might lose its smooth texture.
• Roll out the tart dough between two sheets of parchment paper; it will be much easier to peel off and place into the molds.
• Let the tarts cool completely before topping them with the meringue.
• If you have a kitchen torch, use it to lightly caramelize the meringue.

If you still have some sour cherries in the freezer (or picked more than you know what to do with 😁), I hope you’ll give these mini tarts a try. You’ll find the full ingredient list and step-by-step instructions in the recipe card below.

Mini Sour Cherry Tarts with Vanilla Pastry Cream and Italian Meringue

Recipe by Loredana Arion

Servings

6

mini tarts

Prep time

2

hours 

Calories per piece

760

kcal

Resting time

5

minutes

Protein per piece

12.5

g

Carbs per piece

115

g

Fat per piece

27

g

Mini tarts with a buttery shortcrust pastry, silky vanilla pastry cream, tangy sour cherries, and lightly toasted Italian meringue. An elegant, well-balanced dessert that’s perfect for sour cherry season or frozen fruit year-round.

Ingredients

• For the Tart Shells

• 300g all-purpose flour

• 150g unsalted butter (82% fat), cold

• 1 large egg

• 50g granulated sugar

• 1 tsp vanilla extract

• 1 pinch of salt

• For the Vanilla Pastry Cream

• 500ml whole milk

• 3 egg yolks

• 100g granulated sugar

• 40g cornstarch

• 1/2 tsp vanilla powder

• For the Sour Cherry Filling

• 200g pitted sour cherries (fresh or frozen)

• 25g granulated sugar

• For the Italian Meringue

• 100g egg whites (from the 3 eggs used for the pastry cream)

• 200g granulated sugar

• 60ml water

Directions

• Prepare the Tart Shells
• In a large bowl, whisk together the flour, sugar, and salt.
• Add the cold butter, cut into small cubes, and rub it into the flour mixture with your fingertips (or use a food processor) until the mixture resembles coarse crumbs.
• Add the lightly beaten egg and vanilla extract, then gently bring the dough together until it forms a smooth ball. Avoid overworking the dough to keep the pastry tender.
• Wrap the dough in plastic wrap and refrigerate for at least 30-45 minutes.
• Roll out the dough between two sheets of parchment paper. Cut out circles slightly larger than your tart pans and gently press them into the molds, making sure the edges are well shaped.
• Stack the tart pans and place them in the freezer for about 30 minutes while you preheat the oven to 180°C (350°F).
• Prick the bottom of each tart shell with a fork and bake for about 20 minutes, or until lightly golden. Keep an eye on them to prevent over-browning.
• Prepare the Vanilla Pastry Cream
• Pour the milk into a saucepan, add the vanilla powder, and heat over medium heat until it is just about to simmer.
• In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture becomes pale and smooth.
• Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks.
• Return the mixture to the saucepan and cook over low heat, whisking continuously, until the pastry cream thickens to a smooth, pudding-like consistency.
• Transfer the pastry cream to a clean bowl and cover it immediately with plastic wrap, making sure the wrap touches the surface to prevent a skin from forming. Let it cool completely.
• Prepare the Sour Cherry Filling
• Place the pitted sour cherries and sugar in a small saucepan.
• Cook over medium heat, stirring occasionally, until the sugar has dissolved, the cherries have released their juices, and the mixture has slightly thickened.
• Remove from the heat and allow it to cool completely.
• Prepare the Italian Meringue
• Combine the water and sugar in a small saucepan and cook over medium heat until the syrup reaches 118°C (245°F). A kitchen thermometer is essential for this step.
• When the syrup reaches about 110-115°C (230-240°F), begin whipping the egg whites until they form stiff peaks.
• Once the syrup reaches 118°C (245°F), slowly pour it into the whipped egg whites in a thin, steady stream while mixing on high speed.
• Continue beating until the meringue becomes thick, glossy, and holds very stiff peaks. The mixing bowl should feel completely cool to the touch, about 8-10 minutes.
• Assemble the Mini Tarts
• Fill each cooled tart shell with a generous layer of vanilla pastry cream.
• Top with a generous spoonful of the sour cherry filling.
• Pipe or spoon the Italian meringue over each tart, creating swirls or peaks.
• Lightly toast the meringue with a kitchen torch until golden brown.