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*Feel free to use less sugar, to suit your taste preferences.
Ingredients
| Prepared phyllo tart shells | ||
| Chocolate hazelnut spread (such as Nutella) | ||
| Prepared Ontario Red Tart Cherry Sauce | ||
| Ontario Red Tart Cherry Sauce | ||
|---|---|---|
| 4½ cups | Ontario Pitted Red Tart Cherries with some juice | (1.125 L) |
| ¼ cup | cornstarch | (60 mL) |
| 1 cup | white sugar* | (250 mL) |
Directions
Sauce:
- Scoop cherries from the pail using a large spoon or measuring cup, trying to fill it with as many cherries as possible. Some liquid will also be captured, which is fine. Set aside ¼ cup juice.
- Simmer cherries in a saucepan with a lid over medium heat for about 10 minutes, until juices are released. Stir often. Remove from heat.
- Combine sugar and cornstarch, then mix with ½ cup cold juice that you set aside. Pour the mixture into the hot cherries and juice and stir briskly to combine. Return the pan to low heat and simmer until the sauce thickens, about 2-3 minutes. Remove from heat and let cool.
- Keep remining sauce in covered container in the fridge and enjoy within 3 days.
Assembly:
- Carefully fill the bottom half of each tart shell with chocolate hazelnut spread.
- Top with Ontario Red Tart cherry topping
- Serve immediately or cover and refrigerate until ready to use, up to 3 days. Serve at room temperature.
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