You know what Mr. Delish doesn’t like? Cherries. You know what else he doesn’t like? Whipped cream. What a weirdo, right? Sometimes I tell him that I think he is from outer space where everything is the opposite. Example: Eating anchovies straight out of the jar is delicious and whipped cream is yucky.
If he ever tries to take me back to his alien home planet, I do not care to go. I guess I will just stay here and probably marry George Clooney, out of necessity of course (which was actually my plan all along.)
When Mr. Delish saw me making this tart, he asked “why would you ruin that with cherries?” He doesn’t mince words when it comes to his hatred for cherries.
Either way, I think this tart was pretty darn delicious, every one else liked it too….just sayin’! BUT if you came from the same planet as Mr. Delish, you could top this with any fruit you would like and I’m sure it would be just delicious. Strawberries, raspberries, pears, peaches or fresh figs would all be amazing. Just make sure to adjust the glaze depending on the fruit you use.
But trust me, the cherries really work, and it is the end of cherry season so this is the perfect time to use up the last cherries of the season. Plus, why would you trust the opinion of someone who asks for no whip on their frapuccino? That’s just poor judgment.
Cherries n’ Cream Tart:
2 cups Graham Cracker Crumbs
1/2 cup Sugar divided
1/2 cup Melted Butter
1 package (6 ounces) Cream Cheese
1 tsp Vanilla Extract
3/4 cup Heavy Whipping Cream
2 cups Fresh Sweet Cherries (pitted and halved)
2 tbsp Seedless Raspberry Jelly
Preheat oven to 350 degrees.
In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar and melted butter until all the crumbs are moistened. Press the crumbs in the bottom and up the sides of a 9 inch removable bottom tart pan. Bake the crust for 10-12 minutes, until browned and then remove to cool on a wire rack.
In the bowl of your electric mixer, beat cream cheese and the remaining 1/4 cup sugar until light and fluffy. Add vanilla and cream and beat until soft peaks are formed.
Pour the cream mixture into the cooled crust and top with the cherries.
In a small saucepan, heat the raspberry jelly until it is warmed and very liquid. Dab the raspberry glaze over the cherries with a pastry brush. Cover and refrigerate for at least an hour before serving.