Cranberry Shortbread Tarts
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5
9 reviews
Excellent
Cranberry Shortbread Tarts
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These bite-sized mini Cranberry Short Bread Tarts are the ultimate holiday dessert. They can even be made in advance!
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Ingredients
- 6 oz cranberries 170 grams, fresh
- ½ cup sugar (100 grams)
- ½ orange navel oranges work great, medium
- 2 oz butter 1/2 stick, softened
- 1 egg plus 1 additional yolk
- 24-30 shortbread tart shell (store-bought or homemade)
- Whipped Cream to taste, for topping
Instructions
- Zest half your orange (orange part only) and juice it to yield about 3-4 TBSP of juice.
- Add cranberries, sugar and orange juice and orange zest to a small saucepan over medium heat.
- Simmer until cranberries have popped and softened, about 8-10 minutes.
- Use an immersion blender, food processor, or blender to puree the cranberry mixture.
- Transfer to a fine-mesh sieve and press pureed sauce through the sieve with a flexible rubber spatula into a large bowl. The liquid likes to stick to the bottom side of the sieve so scraping that liquid off with a spoon a few times will help get all that gorgeous magenta puree into the bowl. It’s a bit messy but worth it!
- Whisk the butter into the warm liquid.
- Add one egg and an additional egg yolk to a medium bowl and beat lightly. Slowly whisk a few tablespoons of warm cranberry puree into the eggs one at a time to temper, then combine both and whisk together.
- Return the cranberry-egg mixture to the pot and cook over low heat until nearly bubbling and thickened, about 8-10 minutes.
- If using immediately, let cool to room temperature. For advance prep, cool to room temperature, cover tightly with plastic wrap (press it right up against the curd) and refrigerate.
- To make your tarts, preheat oven to 350°F. Spoon room temperature or slightly warm cranberry curd into pre-baked or store-bought tart shells and smooth the tops with the bottom of your spoon. Place on a baking sheet and bake for 6-8 minutes to set the filling.
- Allow to cool completely before topping with whipped cream. Enjoy!
- If making in advance, add whipped topping just before serving. Allow tarts to cool completely, then store room temperature in an airtight container for up to 2 days. Baked and cooled tarts can also be stored in the fridge and brought to room temperature before serving. Both methods work great!
Notes
- Serving a large crowd? Feel free to double or triple the recipe as needed. I typically make my curd a day in advance and then fill and bake the phyllo cups (to set the curd) an hour or two before serving.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on whipped topping/cream used and enjoy!
Nutrition Information
Show Details
Calories
90kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
14mg
(5%)
Sodium
72mg
(3%)
Potassium
21mg
(0%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
84IU
(2%)
Vitamin C
2mg
(2%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24tarts
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 72mg | 3% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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