Step 1

Preheat oven 180°C. Place tart shells on an oven tray and bake for 10 mins or until light golden.

Step 2

Meanwhile, combine cherry and sugar, in a saucepan. Cook, over medium heat, stirring, for 5 mins or until fruit releases its juices and sugar dissolves. Combine cornflour and 2 tsp cold water in a bowl. Add to cherry mixture. Cook for 2 mins or until mixture boils and thickens slightly. Remove from heat. Divide evenly between the tart shells. Place in the fridge for 1 hour to chill.

Step 3

Use an electric mixer to beat the cream in a medium bowl until stiff peaks form. Spoon or pipe cream mixture onto the tarts. Top with extra cherries.