Cherry Custard Tarts Go Nuts

These little tarts are light, fresh and easy and just sweet enough with a great crunch for texture. Popping one of these babies will satisfy that sweet tooth without tipping the scales!

• Ready In: 45 mins
• Serves: 20

Ingredients

• 6  egg yolks
• 1⁄2 cup sugar
• 2  teaspoons cornstarch
• 1  tablespoon  almond extract
• 1  tablespoon fresh basil, finely chopped
• 1  pint half-and-half cream
• 2 (8 -10 ounce) cans  refrigerated biscuits, regular (20 in total)
• 21  ounces cherry pie filling
• 1  cup  macadamia nuts, chopped and toasted
•  Cool Whip Lite

Directions

1. In a medium bowl whisk the egg yolks, sugar, cornstarch, 1 tablespoon of the almond extract and the basil.
2. Then gently heat the half and half just to the boiling point.
3. Take it off the heat and gradually whisk it into your egg mixture.
4. Return the mixture to the pan and simmer gently, stirring continuously until thickened.
5. Spray muffin pans with cooking spray.
6. Take each biscuit individually and stretch it out all the way around.
7. Fit each biscuit into the bottom of the muffin pans and slightly up the sides. (it won't come all the way up the sides, that's okay.).
8. Evenly dish out the custard on top of each biscuit.
9. Bake at 350 degrees for 20-25 minutes or until the biscuits start to brown lightly around the edges.
10. Cool for 10 minutes in pans on a wire rack, then remove and cool completely.
11. Mix the cherry pie filling and the 1 teaspoon of the almond extract.
12. When ready to serve put a spoonful of the cherry pie mixture on top of a tart, top that with a dollop of whipped cream and a sprinkle of the toasted nuts. Enjoy! :).