Cherry Cordial Tartlet

Now THESE are going to be one of your family and friends next favorite summer treats! This delectable dessert, or anytime snack, features a rich Oreo crust, a smooth vanilla custard filling enhanced with Rodelle Vanilla Extract, and a luscious homemade cherry syrup. Each bite offers a delightful blend of chocolatey goodness, creamy vanilla, and sweet-tart cherry flavors. The cherry syrup could be replaced with canned cherries to make these even easier to make – a semi-homemade experience that you can take all the credit for! Great for any occasion, these cherry tartlets are sure to impress and satisfy your sweet cravings!

  • Medium
  • 90 mins
  • 24 servings
close up of seven cherry cordial tartlets on a white cake stand. In the background is Rodelle's bottle in a box, papua new guinea vanilla extract and a white bowl containing cherry syrup. On the gray textured table are crumbled pieces of oreo.
Top view of seven cherry cordial tartlets laying on top of a large white cake stand. Surrounding the tartlets are oreo crumbs, rodelle's 2oz vanilla paste, 2oz papua new guinea vanilla extract, and a white bowl with cherry sauce. Close up of a cherry cordial tartlet with oreo crumble tart, vanilla bean custard, and a single cherry. In the background are rodelle's papua new guinea pure vanilla extract, and rodelle paste on a gray textured background.
Ingredients

For the crust:

  • 1 package Oreos (~33 cookies)
  • 1 stick butter (1/2 cup), melted

For the custard:

  • 1.5 tbsp all-purpose flour
  • 2.5 tbsp corn starch
  • 6 tbsp granulated sugar
  • 2.5 cups whole milk
  • ¼ tsp kosher salt
  • 1 large egg yolk
  • ½ tsp Rodelle Vanilla Paste
  • 1 tsp Rodelle Papua New Guinea Pure vanilla Extract

For the Cherry Syrup:

  • 2 cups frozen black cherries, pitted
  • ¼ cup water
  • ½ cup granulated sugar
  • 1 tbsp corn starch
  • 1 tbsp lemon juice
  • 1 tsp Rodelle Papua New Guinea Pure Vanilla Extract
Uses
Occasions
Directions

For the crust:

  1. Preheat the oven to 350F
  2. Line 2 muffin tins and set aside
  3. You can use store-bought or homemade liners
  4. In a food processor, crush/grind the cookies into a sand-like consistency and transfer to a separate bowl
  5. Mix butter and Oreos together until completely combined
  6. Add 1 tablespoon of the Oreo mixture to each lined muffin tin and as smoothly as possible, press the crust into the bottom of the liner, and into the sides of the liner using your hands
  7. Bake one muffin tin at a time in the oven for 8 minutes
  8. After pulling out of the oven, use a shot glass or something similar in size to press the crust more firmly into the bottom of the liner, creating a more defined well. DO NOT press too hard or you could ruin your crusts!
  9. Set aside to cool completely **These can be made up to 3 days ahead of time

For the custard:

  1. Prep dry ingredients for custard and combine, set egg yolks and vanillas aside in a separate bowl.
  2. Place dry ingredients in a medium saucepan and add milk, whisking to combine before turning on heat.
  3. Continuously whisk milk and dry ingredients on medium heat until boiling. Remove from heat and temper into egg and vanilla mixture, whisking continuously.
  4. Once egg yolks are combined, return mixture to stove and heat once again to a boil before removing from heat, transfer to a separate container and cool in refrigerator until cool.

For the Cherry Syrup:

  1. Add all ingredients to a small sauce pan and cook on medium until thick and bubbly, stirring often
  2. Set aside to cool

To assemble:

  1. Once all parts are cooled, scoop custard into a pastry bag and pipe an even layer into each crust
  2. Top with cherry syrup and serve immediately

Note:

  • Liners are not required for this recipe, but help with preventing a “burnt cookie” flavor on the bottom of the crusts
  • This recipe will make a little extra custard and syrup for you to enjoy later on!
  • This recipe was made by Shelby Jenkins at @gooey.in.the.middle. Photos taken by @edgarmoralesphotography with @gaze.marketing.