Go Back
Sour Cherry Tart Ball Christmas 2016 aka Sour Cherry Dome Tart

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 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
  • ΒΌ 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


  • 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 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.