Chocolate Cherry Tarts

3 reviews, 4.7 star(s). 100% would make again

Ready in 1 hour 30 minutes

Freezes well.


1 19.5-oz package Chocolate Cake Mix with pudding mix
2 Eggs
1/4 cup Vegetable oil
1 21-oz can Comstock; or Wilderness Cherry Filling and Topping
1/3 cup Mini semi sweet chocolate chips
2 ounces White chocolate; melted

Original recipe makes 1



1. In a large bowl, mix together cake mix, eggs and oil until combined ( dough will be stiff ).

2. Press 2 teaspoons dough into bottom and up sides of each cup of mini tart pan.

3. Fill each cookie cup with 2-3 cherries ( cherries only, not slurry ) and 1/4 teaspoon mini chips.

4. Bake at 350F for 12-15 minutes, cool on baking rack. Spoon white chocolate into a small plastic bag.

5. With scissors, cut 1/8-inch off one of the bottom corners.

6. Squeeze chocolate from cut corner to drizzle on top of each cookie cup.

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I liked this but I had to make it gluten free so I had to make alot of ajustments. I used GF cholate cake mix and added pudding powder.then I added sour cream to add more moisture. I used muffin papers and did 2tbsp of mix in each cup.the rest I kept the same!
Weezel31 5y ago

[I made edits to this recipe.]
daylightsun 10y ago

[I posted this recipe.]
CookinWithJP 10y ago

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