Chukar Cherries

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Second Place: Cherry Berry Pucker Power Swirl Tart
Submitted by Kathy Specht (see winner bio below)


Ingredients:
  • 1 refrigerated pie crust from 15oz box
  • 3 squares(1 oz each) white chocolate baking bar, melted
  • 1 jar Raspberry Cherry Preserve Topping
  • 1 pkg.(8 oz) cream cheese, softened
  • 3/4 cup confectioner's sugar
  • 2 teaspoons vanilla
  • 2 cups heavy whipping cream
  • 1/2 cup Cherry Jubilee Dessert Sauce
  • Fresh mint
  • Whipped cream
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Directions:
 Preheat oven to 400. Unroll one pie crust and place in ungreased ten inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edges, if necessary. Bake in preheated oven for 9-11 minutes or until golden brown. Cool. Spread melted chocolate over bottom of pastry crust. Spoon Raspberry Cherry Preserve Topping over chocolate, spreading evenly. Refrigerate. In medium bowl, beat cream cheese and confectioner's sugar until light and fluffy. Beat in vanilla. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Place in large pastry bag with large star tip and swirl rosettes over filling. (spoon if desired) Drizzle Cherry Jubilee Dessert Sauce over cream cheese in decorative design. Refrigerate one hour before serving. Garnish with fresh mint and additional sweetened whipped cream, if desired. Serves 8.