Drain cherries well. Measure juice and
add enough water, if necessary, to make 1 cup (250ml) liquid.
Combine 1/2 cups (125ml) sugar, cornstarch and salt in medium
saucepan. Stir in cherry juice gradually, blending until smooth. Set
over high heat and bring to a boil, stirring constantly. Turn down
heat and cook 1 minute more, stirring. Remove from heat and stir in
almond extract and enough coloring to tint a good red. Cool to
lukewarm.
Mix cheese, cream and 1 tsp sugar
until smooth and blended. Divide this mixture evenly among the baked
tart shells. Spread to cover bottom. Top cheese with a few of the
cherries, add a little of the thickened juice, then more cherries
until both cherries and thickened juice are used up. End with juice
so bright red glaze is on top. Chill. Serve topped with whipped
cream.
