CHERRY CHEESECAKE TARTS

This was the dessert for our Cooking Club lunch last Thursday.  It tasted as good as it looks!  Below is the recipe from Club member, Barb.  You can see that she made these in larger, heart-shaped tart shells:

CHERRY CHEESECAKE TARTS.
*  Tart Shells (recipe below)
*  2 packages (3 ounces each) cream cheese, softened
*  1/4 cup powdered sugar
*  1 tablespoon orange-flavored liqueur
*  1 can (16 ounces) red cherries, drained; reserve liquid
*  2 or 3 tablespoons granulated sugar
*  4 teaspoons cornstarch
*  Dash salt
Prepare Tart Shells; set aside.  In a large mixing bowl, combine cream cheese, powdered sugar, and liqueur; beat until light and fluffy.  Spoon or pipe with a pastry bag about 1 teaspoon cheese mixture into each tart shell.  Measure reserved cherry liquid.  Add water, if necessary, to equal 3/4 cup.  In a small saucepan, combine cherry liquid, granulated sugar, cornstarch, and salt.  Stir to dissolve cornstarch.  Cook over medium heat, stirring constantly until thickened and clear; cool slightly,  Place 2 cherries on top of filling in each tart shell.  Spoon glaze over tops.  Optional:  Add a dollop of whipped cream before finishing with cherries and glaze.

TART SHELLS.  Makes about 39 shells.
*  2 cups flour
*  1/4 cup sugar
*  1/2 teaspoon finely grated orange peel
*  3/4 cup butter
*  1 egg, lightly beaten
Preheat oven to 400ºF.  Stir together flour, sugar, and orange peel.  Cut in butter with a pastry blender or two knives until particles are the size of small peas.  Blend in egg with fingers until mixture forms a ball.  Press a scant tablespoon of dough into 2-inch round tart pans.  Place pans on a baking sheet.  Bake 12 to 14 minutes or until golden.  Cool in pans.