Name: Easy Cherry Tarts
Prep time: 15 min
Ingredients: 12 Butternut Snap biscuits; 125g reduced fat spreadable cream cheese; 2 tablespoons icing sugar mixture (+ extra for dusting); 1 tsp lemon juice; 1 cup (125g) Creative Gourmet frozen Cherries, defrosted

12 Butternut Snap biscuits
125g reduced fat spreadable cream cheese
2 tablespoons icing sugar mixture (+ extra for dusting)
1 tsp lemon juice
1 cup (125g) Creative Gourmet frozen Cherries, defrosted

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Place 3 biscuits in a single layer onto a bread and butter plate. Microwave on high for 35-45 seconds until warm. Gently press each biscuit into the patty pan to form a tart case. Repeat using remaining biscuits
Using electric mixer, beat cream cheese, icing sugar and lemon juice in a bowl until light and fluffy. Reserve 12 plump cherries. Roughly chop remaining cherries and fold through cream cheese mixture
To serve, spoon cream cheese mixture into cooled tart cases. Top with reserved cherries, dust with icing sugar and serve

Tips & Hints:

Use Arnott's brand Butternut Snap biscuits.
Make the biscuit tart cases up to a day ahead and store in an airtight container.

Place 3 biscuits in a single layer onto a bread and butter plate. Microwave on high for 35-45 seconds until warm. Gently press each biscuit into the patty pan to form a tart case. Repeat using remaining biscuits
Using electric mixer, beat cream cheese, icing sugar and lemon juice in a bowl until light and fluffy. Reserve 12 plump cherries. Roughly chop remaining cherries and fold through cream cheese mixture
To serve, spoon cream cheese mixture into cooled tart cases. Top with reserved cherries, dust with icing sugar and serve

Tips & Hints:

Use Arnott's brand Butternut Snap biscuits.
Make the biscuit tart cases up to a day ahead and store in an airtight container.

Place 3 biscuits in a single layer onto a bread and butter plate. Microwave on high for 35-45 seconds until warm. Gently press each biscuit into the patty pan to form a tart case. Repeat using remaining biscuits
Using electric mixer, beat cream cheese, icing sugar and lemon juice in a bowl until light and fluffy. Reserve 12 plump cherries. Roughly chop remaining cherries and fold through cream cheese mixture
To serve, spoon cream cheese mixture into cooled tart cases. Top with reserved cherries, dust with icing sugar and serve