Several years ago, as a retirement project, my Dad planted 900 cherry trees in his field. When they began to produce, he noticed a few of the trees were producing yellow blush coloured cherries instead of the dark red Lapin variety (which the rest of the orchard was). These blush cherries are called Rainier cherries and were accidentally mixed in with the order from the nursery. Years later, this variety has come to be my favourite.
Cherry & Walnut Tartlets yields 10
1 1/2 cups honey graham crumbs
1/3 cup melted butter
1 cup (250g) cream cheese
1/2 cup cream
3 tbsp. honey
1 tsp. vanilla
A handful of Rainier cherries, chopped
1/4 cup chopped walnuts
Mix crumbs with melted butter in a small bowl until everything is moist. Line 10 cups in a muffin tin with cupcake liners. Scoop about 3 tbsp. of the crumb mixture into each cup, firmly pressing from the centre of the liner to the edges and up the sides until the crust is even with the rim. Refrigerate until firm.
Beat cream cheese with the cream, honey, and vanilla in a medium bowl with an electric mixer on medium-high until fluffy, about two minutes. Remove muffin tin from refrigerator and fill prepared crusts with the cream cheese mixture up to the rim. Refrigerate for about an hour.
Remove cupcake liners from tartlets and place onto individual plates. Scoop the cherries and walnuts on top of each. Serve.