Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
teaspoon sugar
1/3
cup chopped white chocolate baking bar
1
carton (7 oz) crème fraîche (about 1 cup)
1
cup cherry pie filling
1
tablespoon kirsch or maraschino cherry juice
3
tablespoons chopped white chocolate baking bar
Preparation
Heat oven to 450°F. Unroll pie crusts on work surface. Sprinkle crusts with sugar; press in lightly. Cut 16 rounds from crusts with 3 3/8- to 3 1/2-inch round cookie cutter. Press sugared side up in bottoms and up sides of 16 regular-size muffin cups, without going to top edge of cups. Prick each crust generously with fork.
Bake 6 to 8 minutes or until lightly browned. Sprinkle 1 teaspoon chopped white chocolate in each cup; cool 10 minutes. Remove tart shells from muffin cups. Place shells on serving platter.
To serve, drop about 1 tablespoon crème fraîche into each shell. In small bowl, mix pie filling with kirsch; top each with cherry mixture. Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.
