For the Cherry Curd:

1. In a medium saucepan, heat the cherries and 1 Tbsp of the lemon juice over medium heat, stirring until the cherries soften and begin to break down, then remove from heat.
2. Using either an immersion blender or by putting the cherry mixture in a regular blender, puree the cooked cherries, then add them back to the saucepan.
3. With no heat on, whisk in the honey, the rest of the lemon juice, salt, and whisked eggs until combined. Turn the heat on to medium-low while whisking continuously, and add the coconut oil while whisking.
4. Continue to cook and whisk over med-low heat for 5-10 more minutes until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat, then use a fine mesh strainer to transfer the curd from saucepan to a separate bowl to remove lumps. The mixture is thick, so be patient and use your whisk to help the curd pass through the strainer. You will be left with a perfectly smooth curd! Allow the curd to come to room temperature, then store covered in the refrigerator. It’s best to use a slightly chilled curd to fill the cookie tarts since it will thicken even more as it cools.

For the Cookie Tarts:

1. Preheat your oven to 350 degrees and line a regular muffin pan with 12 cupcake liners.
2. Prepare the cookie dough by whisking together the egg, honey, vanilla, and coconut oil.
3. Combine the dry ingredients well in a separate bowl, then stir the dry mixture into the wet until a dough forms. Chill in the fridge or freezer for 5 minutes if it’s sticky and needs to firm up.
4. Form the dough into balls and press each one into the muffin liner forming a cup shape.
5. Bake in the preheated oven for 9-10 minutes until the centers are almost done – they’ll puff up a bit which is fine.
6. Remove from the oven and gently press down in the middle of each one with the back of a spoon or your thumb. Allow cooling completely in the liners on wire racks before removing from liners.

To assemble the cookie tarts:

1. Once cookie shells and curd have cooled, use a spoon to fill the cookie shells with cherry curd just about to the top, careful not to overflow. Top with a cherry if desired and enjoy! You can refrigerate leftover tarts for about 2 days and leftover curd in a covered container for up to 5 days. 

Enjoy it!!

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