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Sour Cherry Tart Ball Christmas 2016 aka Sour Cherry Dome Tart

January 3, 2017 by Valerie Lugonja 6 Comments

.This Sour Cherry Tart Ball is an ACF Original Creation

Happy 2017 one and all! I am finishing up the posts from my Christmas Baking regime 2016. Each year is the same, yet different, and I was particularly thrilled to find the inspiration to make this special Sour Cherry Tart Ball for my Traditional Christmas 2016 Baking platter.

Gorgeous dusted with icing sugar snow, I went with simple for the debut. Ohhh-ahhhh! What are these? What is inside? Isn’t that what the holidays are also about: those hidden treasures?

I treasure my sour cherries and can rarely use them all as the Evan’s Cherry Tree in our yard is so prolific. This Christmas, Aleksandra, my nephew’s girlfriend, gifted me with a jar of Sour Cherry Slatko that her mother had made. Slatko is a traditional Serbian Spoon Fruit that is excessively sweet and served to guests upon arrival to honour their visit with an icy cold glass of water on the side to compensate for the sugar. Well, we are Canadian, after all, and the Sour Cherry Slatko is a divine concoction that is unfortunately not excessively sweet to the North American palate. When I received this treasured gift, I knew immediately that I was going to use it somehow in a Christmas Tart.

When planning my 2016 Christmas Tart and Cookie Platter (and planning is always an important part of the process) I like to have 4 tarts. Butter Tarts and Mincemeat Tarts are a given as traditional Canadian Christmas fare. The Lemon Curd Shortbread Tart is a family favourite and I would likely hear a lot of squawking and balking if I didn’t make it, so it is consistently the third. My Salted Caramel Chocolate Mousse Shortbread Tart has been a requested favourite the past couple of years, but this year, I heard: “Don’t make it mom! We love it too much and no one needs it!”

I had filled the shortbread tart shells with sour cherries and lemon curd a couple of years and that was pretty, and delicious. But, this year, scrounging through my pans and cutters, I found a tart pan I hadn’t used in a few years that inspired me to make a tart ball as I recalled when using it last time into little Apricot Tassies that I never wrote about, that the tart shape formed a perfect ball when one was placed upon the other.

A sticky flavourful preserved Evan’s cherry on top of each, I created a creamy filling and in the very centre, carefully placed one sour cherry from the Slatko jar. What better way to honour such a treasure than to hide it inside a Christmas Ball tart as a surprise treasure for each to discover?

Sour Cherry Tart Ball: Making the Dough

Shortbread Tart Shells

The recipe and step by step instructions for making the dough for these Miniature Shortbread Tart Shells is here.

Sour Cherry Tart Ball: Making the Filling

Mis en place for the filling is simple, delicious and lends itself to a variety of flavourful fruity surprises. The Sour Cherry Slatko is a lovely burst of clean tart fruity glory that sparkles within the unctuous fatty velvet of the creamy concoction within the buttery crunch of the shortbread crust. However, a multitude of treasured fruity preserves and flavours would work well within this festive tarty ball.

I use my Thermomix for everything I do, but the instructions for making the filling with an electric mixer are also included in the following recipe. Above, the whipped cream is whipped into stiff peaks, but not into butter.

Without cleaning the TM bowl, the cream cheese and sugar are whipped together with the vanilla.

Silken cream cheese mixture, above.

Stiffly whipped cream gently folded into cheesy concoction until fully incorporated to make a lovely light rich creamy shortbread tart filling.

Best stored inside an air tight container in the fridge until ready to use. Will keep up to one month.

Sour Cherry Tart Ball: Putting it all Together

Above, the lovely slatko. I used one cherry for the centre of each Sour Cherry Tart Ball.

Shells ready.

Each half filled with a small dollop of the cream filling.

One preserved sour cherry is placed on the “bottom half” of the ball tart.

Above, the “bottom halves” are in the upper portion of the image. Place the tart shell filled with cream only over the cherry filled half to create a ball.

Sour Cherry Tart Ball Christmas 2016

No need to press.

Halve one preserved sour cherry; place the sticky cut end on top of the tart ball or dome. The sticky end of the cherry will adhere to the shell and provide a rather stately garnish quietly revealing the interior.

Sour Cherry Tart Ball Christmas 2016

A bit of juice from the filling might rim the circumference of the ball; charm, I say!

What does it look like inside? I want to see it! Tip #1: best eaten popping the entire ball into your mouth at once. You will never “see” the inside surprise in this fashion, but you will most definitely enjoy an incredible taste and texture experience: buttery flakes shatter giving way to a thick rich full bodied cream encasing a chewy tart burst of cherry-berry “let the bells ring out” festive fun! If you bite into it, instead, the ball crumbles and it is very difficult to capture the falling bits.

Above, I cut into a Sour Cherry Tart Ball that was on the cookie tray until after the guests left. Still lovely to look at and delicious, yet the silken body within the cream so essential for the mouthfeel and textural experience has somewhat seeped into the shell.

Delicious either way, but best best best fresh fresh fresh! As with everything, no? So eager to hear what you think of this creation!

Sour Cherry Tart Ball Christmas 2016 aka Sour Cherry Dome Tart
Print

Sour Cherry Ball Tart Christmas 2016 aka Sour Cherry Dome Tart



The Sour Cherry Ball Tart is an ACF original creation. The show stopper on your Christmas Cookie Platter where the shortbread tart ball encases a rich creamy filling with a tart preserved cherry inside!
Course Dessert
Cuisine Canadian
Prep Time 2 hours
Cook Time 16 minutes
Total Time 2 hours 16 minutes
Servings 18 tarts
Author Valerie Lugonja

Ingredients

Ingredients for the Tart Shell:

  • All ingredients and instructions for this recipe can be found here.

Ingredients for the Filling:

  • One 8 ounce package or 225 grams full fat cream cheese , room temperature
  • ¼ cup or 50 grams granulated white sugar
  • 1 teaspoon or 5 grams pure vanilla extract
  • 1 cup or 240 grams heavy 'whipping' cream (35% butterfat), ice cold
  • 18 preserved sour cherries , or Slatko Cherries

Garnish:

  • Recipe for the Preserved Cherries for the Garnish on top of each dome is here.
  • Use 9 for 18 tarts; cut each in half

Instructions

Instructions for the Tart Shell:

  1. Instructions and ingredients for the Shortbread Tart Shell Recipe can be found here.

Instructions for the Filling:

  1. Combine sugar, room temperature cream cheese and vanilla together with electric mixer until silky smooth
  2. In another bowl, whip cream until stiff peaks form
  3. Fold egg whites gently into cream cheese mixture until filling is fully combined
  4. Store in airtight container in refrigerator until ready to use

Instructions for the Filling with the Thermomix:

  1. Whip egg whites in spotless TM bowl until stiff peaks form, as per instructions in the Basic Cookbook; remove to another bowl and set aside
  2. Without cleaning TM bowl, weigh sugar, room temperature cream and vanilla together; whip until silky for 2 minutes on speed 2
  3. Fold cream cheese mixture gently into egg whites until fully combined
  4. Store in airtight container in refrigerator until ready to use

Instructions for Putting it all Together:

  1. Arrange tart shells in a row side by side; carefully place a small dollop of filling in each shell
  2. Add one preserved Slatko cherry to one of each pair of shells; place top half (with only filling and without cherry) on top of half filled with cherry
  3. Using 1/2 of a preserved cherry, press cut side down on the top of the tart dome: the stickiness from the centre of the preserved cherry will enable it to stick to the shortbread tart

Recipe Notes

When making shells, remember that for every 36 shells you will yield only 18 Sour Cherry Tart Balls; there will likely be extra filling when making these tarts. The filling is the perfect amount for 36 of the miniature shortbread tart shells made in muffin tins that each hold more filling.

 

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Filed Under: Christmas, Pastry, Pies and Tarts, Thermomix® Cookies Sweets and Treats, Thermomix® Pastry Tagged With: Butter, Cream Cheese, Flour, Heavy Cream, Preserved Sour Cherries, Sugar

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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Comments

  1. Margaret @ Kitchen Frau says

    January 4, 2017 at 8:57 am

    Those look divine, Valerie! So festive and delicate, and really unique. You are a creative genius. (I’ll bet they taste amazing, too.)

    I love the burst of sour cherry in anything.

    Reply
    • Valerie Lugonja says

      January 4, 2017 at 4:17 pm

      Dear Margaret,
      Thank you, and so sweet – but FAR from the truth! haha!
      Family arrived with the flu and we are just now recovering from our bout of it here after they left. Still, it was a wonderful gathering. No one ate much, but it was wonderful to be together and has definitely deterred the invitation I was hoping to extend to you this week…. life runs and I just try to keep up!
      🙂
      V

      Reply
    • Jude says

      December 7, 2019 at 11:52 am

      Hi, could you use meringue powder instead of raw egg white

      Reply
  2. f nord says

    January 4, 2017 at 10:32 am

    Aaaah Valerie!
    Your blog is the stuff dreams are made of: including the “visions of sugarplums” I imagined to be like the bakery windows in story books: rows and rows, and trays and trays of delicately shaped and variously colored (always colored: never plain ol’ raisin-oatmeal cookie color! Mom didn’t do many cookies, and that pretty much always at Christmas. Likewise tarts. Time was an issue, with a wringer washer, clothes dried on a line outside (parallel to the walkway to the outdoor toilet), hard paste wax applied religiously to floors washed at the end of every week … and all of them “at once” in the last few days before Christmas.

    So she preferred “things that aren’t fiddly”: pies, squares, cakes … and I’ll stop rambling. Just wanted to say these little morsels look every bit the part. Thank you for your careful attention to the prettiness of treats!

    And if you celebrate orthodox Christmas at all … Merry Thqt One, as well! In any event, may all the best of everything come to you in the New Year!!!

    I wonder if a bit of gelatin or agar in the cream mix might make them hold up longer. The trick would be to get it just at the point of not altering the mouth feel. It’s at times like this I *so* wish I didn’t have so many allergies, etc.!!! (If I didn’t, I’d probably get rilly-rilly fa-attt! As it is lentils can’t compete with pastries, when it comes to that phenomenon!

    — f

    Reply
    • Valerie Lugonja says

      January 4, 2017 at 4:15 pm

      Hi Frances,
      Happy 2017!!!
      Gelatin wouldn’t be the answer, me thinks, as I couldn’t possibly determine the minute amount needed for the filling to be the consistency of a lemon curd… and it almost is, in any case. Just seeps, whereas curd does not. But, good thought! Thanks! Everyone had the flu this Christmas, so though I made far less than most years, I have far too much left over. Bah! Humbug!
      🙂
      Valerie

      Reply
  3. Jude says

    December 7, 2019 at 12:06 pm

    Maybe I missed it but I don’t see how many egg whites

    Reply

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