"cherry" With White Chocolate Recipe

If using frozen cherries, thaw and drain any excess liquid. Pit fresh cherries if needed.

Place cherries, granulated sugar, and lemon juice in a small saucepan over medium heat.

Cook, stirring occasionally, until cherries soften and release juices, about 6–8 minutes.

In a small bowl, whisk the cornstarch with 2 tablespoons cold water until fully dissolved to make a slurry.

Stir the slurry into the simmering cherries and continue to cook for 1–2 minutes, until the mixture thickens and becomes glossy. Remove from heat.

Taste and stir in kirsch or cherry liqueur if using. Allow the cherry filling to cool to room temperature (about 20–30 minutes); it will thicken further as it cools.

Place the chopped white chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).

Pour the hot cream over the chopped white chocolate and let sit undisturbed for 1 minute to soften the chocolate.

Gently stir the mixture from the center outward with a spatula until smooth and glossy. If some small lumps remain, microwave in 10-second bursts, stirring between, until completely smooth.

Stir in the butter and vanilla extract until fully incorporated. Let the ganache cool slightly, about 10 minutes, until it thickens but is still pourable.

If using tartlet shells, pre-bake and cool according to package or recipe instructions. If using shortbread cookies as bases, place them on a tray lined with parchment.

Spoon about 1 to 1 1/2 tablespoons of the cooled cherry filling onto each cookie or into each tartlet shell, leaving a small border so the ganache can cover the top.

Carefully pour or spoon roughly 1 to 1 1/2 tablespoons of the warm (but not hot) white chocolate ganache over the cherry filling to fully cover it. Work quickly so the ganache sets with a smooth surface.

Optional garnish

Sprinkle a few toasted sliced almonds over the still-wet ganache, add a tiny pinch of flaky sea salt to some for contrast, and place a small mint leaf on each tart or cookie for color.

Chill the assembled tarts or cookies in the refrigerator for 20–30 minutes to allow the ganache to set. Remove from fridge 10 minutes before serving so flavors loosen up.