Elegant Cherry Cups

Cups

• 1 (15 ounce) box pillsbury refrigerated pie crust, 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 maraschino cherry juice
• 3 tablespoons chopped white chocolate baking bar

Directions

1. 1

   Heat oven to 450°F

2. 2

   Unroll pie crusts on work surface.

3. 3

   Sprinkle crusts with sugar; press in lightly.

4. 4

   Cut 16 rounds from crusts with 3 3/8- to 3 1/2-inch round cookie cutter.

5. 5

   Press sugared side up in bottoms and up sides of 16 regular-size muffin cups, without going to top edge of cups.

6. 6

   Prick each crust generously with fork.

7. 7

   Bake 6 to 8 minutes or until lightly browned.

8. 8

   Sprinkle 1 teaspoon chopped white chocolate in each cup; cool 10 minutes.

9. 9

   Remove tart shells from muffin cups.

10. 10

    Place shells on serving platter.

11. 11

    To serve, drop about 1 tablespoon creme fraiche into each shell.

12. 12

    In small bowl, mix pie filling with kirsch; top each with cherry mixture.

13. 13

    Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.