Elegant Cherry Cups

• 1 (15 ounce) boxpillsbury refrigerated pie crusts, softened as directed on box
• 1 teaspoon sugar
• 13 cup chopped white chocolate baking bar
• 1 (7 ounce) carton creme fraiche (about 1 cup)
• 1 cup cherry pie filling
• 1 tablespoon kirsch or 1 tablespoon maraschino cherry juice
• 3 tablespoons chopped white chocolate baking bar

1. Heat oven to 450F
2. Unroll pie crusts on work surface.
3. Sprinkle crusts with sugar; press in lightly.
4. Cut 16 rounds from crusts with 3 3/8- to 3 1/2-inch round cookie cutter.
5. Press sugared side up in bottoms and up sides of 16 regular-size muffin cups, without going to top edge of cups.
6. Prick each crust generously with fork.
7. Bake 6 to 8 minutes or until lightly browned.
8. Sprinkle 1 teaspoon chopped white chocolate in each cup; cool 10 minutes.
9. Remove tart shells from muffin cups.
10. Place shells on serving platter.
11. To serve, drop about 1 tablespoon creme fraiche into each shell.
12. In small bowl, mix pie filling with kirsch; top each with cherry mixture.
13. Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.

boxpillsbury, sugar, white chocolate, carton creme fraiche, cherry pie filling, maraschino cherry juice, white chocolate

Taken from www.food.com/recipe/elegant-cherry-cups-285306 (may not work)