• In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally.
• Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking.
• Remove from the heat and cool to room temperature. Store in the fridge.

for the whipped cream

• Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes.
• Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl.
• With an electric mixer whip the cream mixture on medium until peaks form.
• Place in an airtight container and keep in the fridge until ready to use.

for the tarts

• Follow the pastry shells baking instructions. Let cool.
• Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled.