Mini Cranberry Tarts
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5.0
21 reviews
Excellent
Mini Cranberry Tarts
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Grab a package of phyllo cups and make these bite-sized Cranberry Tarts for the holidays! This easy dessert features a flavorful make-ahead cranberry orange curd topped with a swirl of whipped cream.
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Ingredients
- 6 oz fresh cranberries (170 grams)
- ½ cup sugar (100 grams)
- ½ medium orange (navel oranges work great)
- 2 oz softened butter (1/2 stick)
- 1 large egg plus 1 additional egg yolk
- 30 store-bought phyllo shells
- Whipped Cream for topping, as needed
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 phyllo cups and place on a baking sheet. Bake for 8 minutes to set the filling and allow to cool completely before topping with whipped cream. Enjoy!
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
46kcal
(2%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
16mg
(5%)
Sodium
23mg
(1%)
Potassium
9mg
(0%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
69IU
(1%)
Vitamin C
1mg
(1%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 23mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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