Elegant Cherry Cups

Lovely cherries in a luscious filling are nestled in little cups made easily with unroll-and-fill pie crust in muffin cups.

• Ready In: 30 mins
• Serves: 16
• Yields: 16 cups

Ingredients

• Cups

• 1 (15 ounce) box  pillsbury  refrigerated pie crusts, softened as directed on box
• 1  teaspoon sugar
• 1⁄3 cup  chopped white chocolate baking bar

• Filling

• 1 (7 ounce) carton creme fraiche (about 1 cup)
• 1  cup cherry pie filling
• 1  tablespoon kirsch or 1  tablespoon maraschino cherry juice
• 3  tablespoons  chopped white chocolate baking bar

Directions

1. Heat oven to 450°F
2. Unroll pie crusts on work surface.
3. Sprinkle crusts with sugar; press in lightly.
4. Cut 16 rounds from crusts with 3 3/8- to 3 1/2-inch round cookie cutter.
5. Press sugared side up in bottoms and up sides of 16 regular-size muffin cups, without going to top edge of cups.
6. Prick each crust generously with fork.
7. Bake 6 to 8 minutes or until lightly browned.
8. Sprinkle 1 teaspoon chopped white chocolate in each cup; cool 10 minutes.
9. Remove tart shells from muffin cups.
10. Place shells on serving platter.
11. To serve, drop about 1 tablespoon creme fraiche into each shell.
12. In small bowl, mix pie filling with kirsch; top each with cherry mixture.
13. Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.