14 Mini Cherry Tart Recipes for Sharing

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Have you ever craved a dessert that’s both adorable and shareable? These 14 mini cherry tart recipes are perfect for summer gatherings, potlucks, or a sweet treat for yourself. Each one packs that juicy cherry flavor into a bite-sized crust. Ready to bake up some happiness? Let’s dive in!

Classic Cherry Butter Tartlets

Here's the thing about cherry season: it flashes by quicker than you can say 'butter tart,' so I like to freeze a few bags of sweet cherries to enjoy all year round. These Classic Cherry Butter Tartlets are my go-to for holiday brunches or cozy weekend baking—they're buttery, jammy, and totally irresistible.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Tart Shells

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3–4 tablespoons ice water

For the Cherry Filling

2 cups frozen sweet cherries, thawed and halved (or fresh, pitted)
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them in using a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter bits remaining.
Drizzle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough just comes together. If it seems dry, add another tablespoon of water. Tip: Overworking the dough makes it tough, so stop as soon as it holds together when pinched.
Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days). Chilling relaxes the gluten and keeps the butter cold for flaky layers.
After chilling, preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut 12 circles, re-rolling scraps as needed.
Gently press each circle into a standard 12-cup tartlet pan (or muffin tin). Prick the bottoms all over with a fork and bake for 10 minutes, until the shells are lightly golden and set. TIP: Chilling the formed shells for 10 minutes before baking helps prevent shrinking.
While the shells bake, make the filling: In a small saucepan, combine the halved cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles (about 4–5 minutes).
Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter melts and the filling is glossy. Cool slightly.
Divide the cherry filling evenly among the pre-baked tart shells (about 1 heaping tablespoon each). Return to the oven and bake for 12–15 minutes, until the filling is bubbly and the edges of the pastry are deep golden brown.
Let the tartlets cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The filling will set as it cools.

You'll love the contrast between the buttery, flaky crust and the sweet-tart cherry filling that's almost like jam. Serve them slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat—they're perfection on a plate!

No-Bake Cream Cheese Cherry Tarts

Between the rush of a busy week and the promise of weekend relaxation, I often find myself craving a dessert that feels indulgent but doesn't require turning on the oven. That's where these No-Bake Cream Cheese Cherry Tarts come in—creamy, tangy, and topped with juicy fresh cherries, all nestled in a buttery graham cracker crust. They're my go-to for entertaining or a quiet treat.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

Crust

1 1/2 cups graham cracker crumbs (about 10-12 whole crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling and Topping

8 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream (cold)
2 cups fresh cherries, pitted and halved
Optional: powdered sugar for dusting

Instructions

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until all crumbs are evenly moistened.
Divide the crust mixture among 8 standard muffin tin cups (lined with paper liners or lightly greased). Use the bottom of a small glass or a measuring cup to press the crumbs firmly and evenly. Place the tin in the refrigerator to chill while you make the filling (at least 15 minutes).
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the powdered sugar and vanilla extract, then beat until well combined and no lumps remain. Scrape down the sides of the bowl as needed.
In a separate cold bowl, whip the heavy cream using a clean whisk or mixer on high speed until stiff peaks form—be careful not to over-whip into butter. (Tip: For best results, chill your bowl and beaters beforehand.)
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air. Fold until just combined—you want a light, mousse-like texture. (Tip: Fold in three additions for even incorporation.)
Remove the crusts from the refrigerator. Spoon the cream cheese filling evenly into each crust, smoothing the tops. Arrange the pitted cherry halves on top, pressing them slightly into the filling. (Tip: If your cherries are very tart, you can brush them with a bit of honey or cherry jam for sweetness.)
Refrigerate the tarts for at least 2 hours, or until the filling is firm and set. For best results, let them chill overnight. Before serving, dust with powdered sugar if desired.

Glistening with fresh cherry juices and a light dusting of powdered sugar, these tarts offer a perfect balance of creamy, tangy, and sweet. The no-bake crust stays delightfully crunchy while the filling melts in your mouth—ideal for a summer picnic or a last-minute dessert. You can also swap in any stone fruit or berries for the cherries; just adjust sweetness to taste.

Vegan Coconut Cherry Mini Tarts

There's something about mini tarts that feels both fancy and approachable, like dainty little bites of joy. I remember making these for a spring picnic last year, and everyone—vegans and non-vegans alike—went crazy for the creamy coconut filling and tart cherries nestled in a crunchy oat crust.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 18 minutes

Ingredients

1 1/2 cups gluten-free rolled oats
1/4 cup coconut oil, melted
2 tablespoons maple syrup
a pinch of salt
1 can full-fat coconut milk, refrigerated overnight (just the solid cream)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
about 1 cup pitted cherries (fresh or frozen)
1 tablespoon maple syrup
1 teaspoon cornstarch
a handful of shredded coconut for garnish (optional)

Instructions

Preheat your oven to 350°F. This is key for a golden crust.
Pulse the oats in a food processor until they resemble a fine flour.
Add the melted coconut oil, 2 tablespoons maple syrup, and pinch of salt; pulse until the mixture holds together when pinched.
Press the crust mixture firmly into 12 mini tart pans—press hard so they hold their shape.
Bake for 10–12 minutes, until the edges turn golden brown. Let cool completely before filling.
While the crusts cool, scoop the solid coconut cream from the chilled can into a mixing bowl. Add powdered sugar and vanilla; whip with a hand mixer until light and fluffy. If it's too firm, let it sit at room temp for a few minutes.
In a small saucepan, combine the cherries, 1 tablespoon maple syrup, and cornstarch. Cook over medium heat, stirring constantly, until thickened—about 5 minutes. The cherries will release juice; keep stirring to avoid lumps. Let cool.
Spoon the coconut cream into the cooled tart shells, then top with the cherry mixture.
Optionally, sprinkle with shredded coconut. Refrigerate for at least 1 hour to set before serving. The chilling step is crucial for that perfect slice.

Zesty and creamy, these tarts hit all the right notes—crunchy, silky, and fruity. They're perfect for a summer picnic or a guilt-free dessert anytime. Trust me, you'll want to make a double batch!

Gluten-Free Almond Cherry Tartlets

Zipping through my weekend baking, I stumbled upon these adorable tartlets that perfectly balance nutty almond and sweet cherries. They're gluten-free, naturally, and come together with minimal fuss—just how I like my desserts.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 18 minutes

Ingredients

For the crust

1 1/2 cups almond flour
1/4 cup melted coconut oil
2 tablespoons maple syrup
1/4 teaspoon salt

For the almond cream filling

1/2 cup almond flour
1/4 cup granulated sugar
3 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon almond extract

For the topping

1 cup fresh cherries, pitted and halved
1 tablespoon honey (optional, for glaze)

Instructions

Preheat your oven to 350°F and lightly grease 8 mini tartlet pans (about 4-inch diameter).
In a medium bowl, mix the crust ingredients (almond flour, melted coconut oil, maple syrup, salt) until a crumbly dough forms. It should hold together when pinched.
Divide the dough evenly among the tartlet pans. Press firmly into the bottom and up the sides. Tip: Use the bottom of a small measuring cup to get an even, compact layer—this prevents crumbling later.
Bake the crusts for 8 minutes, or until just golden at the edges. Remove from oven and let cool slightly while you make the filling.
In another bowl, beat the almond cream filling ingredients (almond flour, sugar, softened butter, egg, almond extract) until smooth. It will be thick and paste-like.
Spoon the almond cream into the pre-baked crusts, dividing equally. Smooth the tops with a small spatula.
Arrange the cherry halves cut-side down on top of the filling, pressing gently so they nestle in.
Bake the tartlets for 18 minutes, or until the almond cream is puffed and golden, and the cherries have softened slightly. The edges of the crust should be deep golden.
Optional: While still warm, brush the cherries with a little honey for extra shine and sweetness.
Let the tartlets cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely before serving.

Diving into these tartlets, you get a crisp, buttery crust, a moist, lightly sweet almond center, and juicy bursts of cherry. They're perfect with a dollop of whipped cream or a scoop of vanilla ice cream—or just on their own with a cup of tea.

Chocolate Cherry Ganache Tarts

Following a recent trip to the farmers market, I found myself with an abundance of cherries and a craving for something decadent. That's how these Chocolate Cherry Ganache Tarts came to be—a perfect blend of tart cherry compote and silky dark chocolate ganache in buttery mini tart shells.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Tart Shells

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1 large egg yolk
2 tablespoons ice water (maybe a splash more)

For the Cherry Compote

2 cups fresh or frozen cherries, pitted
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

For the Ganache

8 ounces dark chocolate (70% cacao), finely chopped
1 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract

Instructions

Make the tart shells: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture looks like coarse meal. Add the egg yolk and ice water; pulse just until the dough holds together when pinched. If too dry, add another splash of ice water. Tip: Keep the butter cold for flaky shells.
Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).
Preheat the oven to 375°F. Lightly grease a 12-cup mini tart pan (each cup about 3 inches wide). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out rounds slightly larger than the tart cups and press them into the pan. Prick the bottoms with a fork. Tip: Chilling the dough again for 10 minutes before baking helps prevent shrinkage.
Line each tart shell with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights and bake for another 5-7 minutes until golden. Let cool completely on a wire rack.
Make the cherry compote: In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens slightly, about 5-7 minutes. Stir in the cornstarch slurry and cook for 1 minute more until glossy. Remove from heat and let cool to room temperature. Tip: If using frozen cherries, no need to thaw first.
Make the ganache: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles around the edge). Pour the hot cream over the chocolate and let sit for 2 minutes. Gently stir until smooth, then add the butter and vanilla, stirring until fully incorporated. Let the ganache cool for about 10 minutes until slightly thickened but still pourable.
Assemble the tarts: Spoon about 1 teaspoon of cherry compote into each cooled tart shell. Then pour or spoon the ganache over the compote, filling each shell almost to the top. Tap the pan gently to level the ganache. Refrigerate for at least 1 hour until the ganache is set. Tip: For a neat finish, use a piping bag for the ganache.
Before serving, let the tarts sit at room temperature for 10 minutes to soften slightly. Garnish with fresh cherries or a sprinkle of flaky sea salt if desired.

Serve these tarts with a sprinkle of sea salt or a dollop of whipped cream for an extra touch. The contrast of the rich, dark chocolate with the tangy cherry compote is absolutely irresistible.

Lemon Ricotta Cherry Tarts

You know those days when you crave something tangy, sweet, and buttery all at once? These Lemon Ricotta Cherry Tarts are the perfect answer. They’re elegant enough for a spring brunch but easy enough for a weeknight treat.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
2 tablespoons granulated sugar
1 large egg yolk
2-3 tablespoons ice water
Pinch of salt
1 cup whole milk ricotta cheese
1/2 cup granulated sugar (for filling)
2 large eggs
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon all-purpose flour (for filling)
1 cup fresh or frozen pitted cherries, halved

Instructions

Make the pastry: In a food processor, pulse flour, sugar, and salt. Add cold butter cubes and pulse until pea-sized crumbs form. Add egg yolk and 2 tablespoons ice water; pulse until dough just holds together. Add more water if needed. Turn out onto plastic wrap, flatten into a disc, and refrigerate for at least 30 minutes.
While dough chills, make the filling: In a medium bowl, whisk together ricotta, 1/2 cup sugar, eggs, lemon zest, lemon juice, vanilla, and 1 tablespoon flour until smooth and creamy. Set aside.
Preheat oven to 375°F. Lightly grease 8 mini tart pans (4-inch) or a 9-inch tart pan.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into rounds slightly larger than your tart pans. Press dough into pans, trimming excess. Prick bottoms with a fork. (Tip: Keep dough cold for flakier results; if it gets sticky, pop it back in the fridge.)
Divide the ricotta filling evenly among the tart shells. Top with cherry halves, gently pressing them into the filling.
Bake for 18-20 minutes, until the filling is set and the crust edges are golden brown. (Tip: Rotate the pan halfway through for even baking.)
Let tarts cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. (Tip: Use a small offset spatula to loosen edges before removing; they’re delicate when warm.)

For a gorgeous finish, dust with powdered sugar and top with a fresh mint leaf. These tarts are best the same day, but leftovers make a lovely breakfast with coffee—if they last that long!

Shortbread Cherry Jam Tarts

During a particularly rainy afternoon, I found myself dreaming of something buttery and bright. These Shortbread Cherry Jam Tarts came together in a flash, turning my gloomy day into a sweet escape. Every bite is a reminder of summer's simplicity.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
3/4 cup cold unsalted butter, cubed
1 teaspoon vanilla extract
2 cups pitted cherries (fresh or frozen)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
Powdered sugar for dusting (optional)

Instructions

Make the shortbread dough: In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and vanilla, then pulse until the mixture looks like coarse crumbs.
Press the dough evenly into the bottom and up the sides of 12 mini tart pans (or a mini muffin tin). Use a small glass to smooth the bottom. Tip: Keep your hands cold by rinsing them in cold water first to prevent the dough from getting sticky.
Chill the tart shells in the refrigerator for at least 15 minutes. This helps them hold their shape while baking.
Meanwhile, make the cherry jam: In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture comes to a boil (about 5 minutes).
Stir the cornstarch slurry into the cherry mixture. Continue cooking for 1-2 minutes until the jam thickens and coats the back of a spoon. Remove from heat.
Preheat your oven to 350°F. Spoon about 1 tablespoon of cherry jam into each chilled tart shell. Don't overfill — the jam will bubble slightly.
Bake for 15-18 minutes, until the edges of the shortbread are golden brown. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Once cool, dust with powdered sugar if desired. Pro tip: For clean tarts, use a fine-mesh sieve to dust the sugar.

Nothing beats the crumbly, buttery crust paired with that bright, homemade cherry jam. These tarts are just sweet enough to satisfy a craving without being over the top. I love serving them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.

Puff Pastry Cherry Turnovers

Growing up, cherry turnovers were my go-to bakery treat, but making them from puff pastry at home is a total game-changer. The flaky layers paired with sweet-tart cherry filling make these little hand pies irresistible—and they come together in under 30 minutes!

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

1 sheet frozen puff pastry, thawed
1 can (21 oz) cherry pie filling
1 tablespoon fresh lemon juice
1 large egg
1 tablespoon milk
2 tablespoons turbinado sugar

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Lightly flour a clean surface and unfold the thawed puff pastry sheet. Gently roll it out to a 12-inch square, then cut into 4 equal squares. Each square will make one turnover, so cut again to get 8 smaller squares if you prefer mini turnovers.
In a small bowl, stir together the cherry pie filling and lemon juice to brighten the flavor. Set aside.
Arrange the pastry squares on the prepared baking sheet, spacing them about 2 inches apart. Spoon about 1½ tablespoons of the cherry mixture onto the center of each square—be careful not to overfill or they'll leak.
In another small bowl, whisk the egg and milk together to make an egg wash. Brush a thin layer around the edges of each pastry square. Fold the pastry over the filling to form a triangle, pressing the edges to seal. Crimp with a fork for extra security and a decorative touch.
Brush the tops of the turnovers with the remaining egg wash, then sprinkle generously with turbinado sugar. Cut 2–3 small slits in the top of each turnover to let steam escape.
Bake for 18–20 minutes, until the turnovers are puffed and deep golden brown. Rotate the pan halfway through for even browning. Let them cool on the baking sheet for at least 5 minutes before serving—the filling will be molten hot!

My favorite way to enjoy these is with a scoop of vanilla ice cream while they’re still warm—the cold cream melts into the flaky layers and oozing cherry filling. Honestly, they taste like a fancy bakery creation but are deceptively simple to pull off on a weeknight.

Mini Cherry Strudel Tarts

Crisp, buttery layers of phyllo dough cradling a sweet-tart cherry filling with a satisfying nutty crunch—that's what you get with these Mini Cherry Strudel Tarts. I first made them for a bridal shower and they disappeared before the bride even got a slice! Now they're my secret weapon for a dessert that looks way more impressive than it is to make.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

1 package (16 oz) frozen phyllo dough, thawed
1 can (21 oz) cherry pie filling
½ cup chopped walnuts (or pecans)
¼ cup unsalted butter, melted
¼ cup granulated sugar
1 teaspoon vanilla extract
Optional: powdered sugar for dusting

Instructions

Preheat oven to 375°F and line a baking sheet with parchment paper. Tip: Phyllo dries out fast, so keep it covered with a damp towel while you work.
In a small bowl, stir together the cherry pie filling, chopped nuts, and vanilla extract. Set aside.
Unroll the phyllo sheets and cut the stack lengthwise into 4 equal strips. Tip: Use a sharp knife or pizza cutter for clean edges.
Take one strip and brush it lightly with melted butter. Place a second strip on top, brush again, and repeat until you have 4 layers.
Place a heaping tablespoon of the cherry mixture at one end of the buttered strip. Fold one corner over to form a triangle, then continue folding to the end, like folding a flag.
Place the tart seam-side down on the prepared baking sheet. Repeat with remaining strips and filling.
Brush tops of all tarts with remaining melted butter and sprinkle generously with granulated sugar.
Bake for 12-15 minutes, until golden brown and crisp. Tip: Check at 12 minutes; if bottoms brown too fast, move sheet to higher rack.
Let cool on sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.

Flaky layers give way to a jammy cherry center with a nutty crunch—every bite is a mini celebration. I love serving these warm with a dollop of whipped cream or a drizzle of caramel. They’re also amazing cold the next day, if they last that long!

Honey Balsamic Cherry Tarts

Dig into summer with these adorable Honey Balsamic Cherry Tarts. I love how the sweet-tangy filling cuts through the buttery crust—perfect for a backyard BBQ or a fancy picnic.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

1 1/4 cups all-purpose flour (a generous scoop)
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed (one stick)
1 large egg yolk
2 tablespoons ice water
2 cups pitted cherries (fresh or frozen)
1/4 cup honey
2 tablespoons balsamic vinegar (a splash)
1 tablespoon cornstarch
1 teaspoon vanilla extract

Instructions

In a medium bowl, whisk together the flour and sugar. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs. Tip: Keep the butter cold for a flaky crust.
Add the egg yolk and ice water, and stir until the dough just comes together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F. On a lightly floured surface, roll the dough to about 1/8-inch thickness. Cut into 12 rounds and press each into a mini tart pan. Prick the bottoms with a fork.
Bake the tart shells for 12-15 minutes, until golden brown. Let them cool completely on a wire rack.
While the shells bake, make the filling: In a small saucepan, combine the cherries, honey, balsamic vinegar, cornstarch, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries release their juices, about 5-7 minutes. Tip: If using frozen cherries, there's no need to thaw them first.
Remove the filling from heat and let it cool slightly. Spoon the cherry mixture into the cooled tart shells. Tip: Don't overfill—leave a tiny rim to avoid sogginess.
Serve the tarts warm or at room temperature. For an extra treat, top with a dollop of whipped cream or a scoop of vanilla ice cream.

You’ll love the contrast between the crisp, buttery crust and the glossy, tangy-sweet cherry topping. These tarts are even better the next day—if they last that long!

Mascarpone Cherry Tartlets with Pistachio

Recently, I had a craving for something sweet but not too heavy, and these mascarpone cherry tartlets hit the spot perfectly. They remind me of summer picnics, but with a creamy, nutty twist that makes them feel fancy.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 0 minutes

Ingredients

1 package (12) mini tart shells (store-bought)
8 oz mascarpone cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup cherry preserves
1/4 cup chopped pistachios, plus a few whole for garnish

Instructions

Remove tart shells from the package and arrange them on a serving platter.
In a medium bowl, combine softened mascarpone cheese, powdered sugar, and vanilla extract. Stir until smooth and creamy. (Tip: Make sure the mascarpone is at room temperature for easy mixing.)
Spoon about 1 tablespoon of the mascarpone mixture into each tart shell, filling about halfway.
Top each with about 1 teaspoon of cherry preserves, spreading gently. (Tip: Use good quality preserves for the best flavor.)
Sprinkle chopped pistachios evenly over the tops. (Tip: Lightly toast the pistachios in a dry pan for extra crunch, then let cool before using.)
Refrigerate the tartlets for at least 30 minutes to let the flavors meld and the filling set.
Just before serving, garnish each tartlet with a whole pistachio for a pretty finish.

Keep these tartlets chilled until you're ready to serve; the contrast of creamy mascarpone, sweet cherry, and crunchy pistachio is absolutely divine. They're perfect for a bridal shower or a simple weekday treat—trust me, they vanish fast!

Frozen Cherry Yogurt Tarts

Nothing says summer like a cool, fruity treat that doesn't require turning on the oven. These Frozen Cherry Yogurt Tarts are my go-to when I want something refreshing but still crave a little crunch from a granola crust. They're so easy to throw together, you'll wonder why you ever bought frozen yogurt from the store.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

1 ½ cups granola
¼ cup melted unsalted butter
2 cups frozen pitted cherries (about 10 oz)
1 cup plain Greek yogurt (full fat works best)
3 tablespoons honey (or maple syrup)
1 teaspoon vanilla extract
Pinch of salt

Instructions

Line a standard 12-cup muffin tin with paper liners (you'll only use 8, but extra room is fine). In a bowl, combine the granola and melted butter until evenly moistened. Tip: Use a sturdy granola for a crunchier crust; avoid ones with large chunks.
Divide the granola mixture evenly among 8 muffin cups (about 2 tablespoons each). Press firmly into the bottom to form a crust. Tip: Use the bottom of a shot glass or a spoon to compact the crust well — this keeps it from crumbling when you bite into it.
Place the muffin tin in the freezer while you prepare the filling, at least 10 minutes.
In a blender, combine frozen cherries, Greek yogurt, honey, vanilla, and salt. Blend until completely smooth, scraping down sides as needed. Taste and add more honey if you like it sweeter. Tip: If your cherries are very tart, a little extra honey balances perfectly.
Remove the tin from the freezer. Pour the cherry-yogurt mixture over the crusts, dividing evenly (about ¼ cup each).
Return to the freezer and freeze for at least 4 hours, or until solid. Overnight is even better. Tip: Cover loosely with plastic wrap after 1 hour to prevent freezer burn.

Vibrant, creamy, and with a satisfying crunch from the granola, these tarts are like a mini vacation in every bite. I love serving them straight from the freezer on a hot day — they're firm yet scoopable. If you're feeling fancy, drizzle a little melted dark chocolate over the top before serving.

Reduced Sugar Cherry Tarts with Oat Crust

For those afternoons when you want something sweet but not a sugar bomb, these cherry tarts hit the spot. I love how the oat crust adds a nutty crunch without any refined flour, and the filling is just tart enough to keep you coming back for more.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

1 1/2 cups rolled oats (gluten-free if needed)
1/4 cup almond flour
1/4 cup coconut sugar (or any granulated sweetener)
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1 large egg yolk
2 cups pitted cherries (fresh or frozen, no added sugar)
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons granulated erythritol or stevia blend (adjust to taste)
1/2 teaspoon vanilla extract
Optional: a splash of cherry liqueur or water if needed

Instructions

Preheat your oven to 350°F and lightly grease a 6-cup muffin tin (or use silicone liners).
In a food processor, pulse the oats, almond flour, coconut sugar, and salt until the oats are broken down into a coarse flour (some texture is good!).
Add the cold butter cubes and pulse until the mixture resembles coarse meal, then add the egg yolk and pulse just until the dough comes together when pinched. Tip: Don't overmix – you want it tender, not tough.
Divide the dough evenly among the 6 muffin cups (about a heaping tablespoon each) and press firmly into the bottoms and up the sides to form tart shells. Use a small glass to help press it even.
Bake the crusts for 10 minutes, until lightly golden and set. Let them cool slightly in the pan while you make the filling.
In a small bowl, whisk together the cornstarch and erythritol. In a medium saucepan, combine the cherries, lemon juice, and the cornstarch mixture. Cook over medium heat, stirring constantly, until the cherries release their juices and the mixture thickens, about 5-7 minutes. It should look glossy and bubble gently. Tip: If using frozen cherries, they'll release more liquid – just cook a minute or two longer.
Remove the filling from heat and stir in the vanilla extract. If it seems too thick, add a tablespoon of water or cherry liqueur to loosen it slightly. Taste and adjust sweetness if needed.
Spoon the cherry filling into the pre-baked tart shells, dividing evenly. Return the pan to the oven and bake for 12-15 minutes, until the filling is bubbly and the edges of the crust are deep golden.
Let the tarts cool in the pan for 10 minutes, then carefully remove them to a wire rack to cool completely. The filling will set more as it cools.

Unbelievably, these little tarts have all the cozy cherry pie flavor without the sugar overload. The oat crust stays perfectly crisp even the next day – if they last that long. I love serving them with a dollop of Greek yogurt or a scoop of low-sugar vanilla ice cream for an extra treat.

Spiced Cherry Ginger Tarts

Lately, I've been obsessed with the combo of warm spices and tart cherries—these mini tarts are the result of that craving. The flaky pastry and the ginger-cinnamon filling just hit different, especially when cherry season is in full swing. Trust me, you'll want to make a double batch.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
a generous pinch of salt
3–4 tablespoons ice water

For the Filling

2 cups frozen cherries, thawed and drained (reserve 2 tbsp juice)
⅓ cup brown sugar, packed
1 tablespoon cornstarch
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
a splash of lemon juice (about 1 tsp)
2 tablespoons water
1 egg, beaten (for egg wash)

Instructions

Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse meal with pea-sized butter pieces. (Tip: keep everything cold for a flakier crust.)
Drizzle 3 tablespoons of ice water over the mixture and stir with a fork until the dough just starts to come together. If it's too dry, add the remaining 1 tablespoon of water, one teaspoon at a time. Do not overmix.
Turn the dough onto a lightly floured surface, gather into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).
Meanwhile, make the filling: In a medium saucepan, combine the thawed cherries (with their reserved juice), brown sugar, cornstarch, grated ginger, cinnamon, nutmeg, lemon juice, and 2 tablespoons water. Stir to combine.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5–7 minutes. Remove from heat and let cool completely. (Tip: if you want a smoother filling, mash some of the cherries with a fork.)
Preheat your oven to 375°F. Lightly grease a 12-cup mini muffin tin.
On a floured surface, roll the chilled dough to about ⅛-inch thickness. Use a 3-inch round cutter (or a small glass) to cut out 12 rounds. Press each round into the muffin cups, gently shaping them to form a small tart shell. Prick the bottoms with a fork.
Spoon the cooled cherry filling into each tart shell, filling almost to the top (about 1 tablespoon each).
If desired, use leftover dough scraps to cut decorative shapes (like stars or leaves) and place one on top of each tart. Brush the tops of the dough edges and any decorations with the beaten egg wash for a golden shine.
Bake for 18–22 minutes, or until the crust is golden brown and the filling is bubbling. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Mmmm—these tarts are the perfect balance of sweet, tart, and warmly spiced. The ginger gives a little kick while the cinnamon and nutmeg wrap everything in cozy flavor. I love serving them warm with a dollop of whipped cream or vanilla ice cream, but they're equally delightful the next day with a cup of coffee.

Conclusion

Uncover the joy of sharing these 14 mini cherry tart recipes! Perfect for any gathering, they’re bite-sized bursts of flavor. We’d love to hear which one becomes your favorite—drop a comment below! Don’t forget to save this collection on Pinterest for later. Happy baking!

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