Cherry Cream Tarts

 

6 baked tart shells                         

1/3 cup heavy cream, whipped

1- 3oz package cream cheese          

1 No. 2 can (2 1/2 cups) red sour

3 tablespoons sugar                         

pitted cherries, drained (reserve juice)

1/4 teaspoon lemon juice                  

1 tablespoon cornstarch

1/2 teaspoon grated lemon rind 

Soften cream cheese at room temperature; cream until smooth. Gradually beat sugar. Add lemon juice and lemon rind, mixing well. Fold in whipped cream. Divide cream cheese mixture into the cooled, baked tart shells. Chill in refrigerator 1 hour. Combine 3 tablespoons sugar and 1 tablespoon cornstarch in saucepan. Gradually stir in 3/4 cup cherry juice. Cook over medium heat until thick and clear, stirring often. Cool slightly. Spoon cherries over cream cheese mixture. Cover with the cherry sauce.