Mini Cranberry Tarts
User Reviews
5
Mini Cranberry Tarts
Description
This recipe begins by cooking fresh cranberries with sugar, orange juice, and zest until the berries burst and soften. The mixture is pureed and pressed through a fine sieve to remove solids, creating a vibrant, smooth cranberry puree. Butter is whisked into the warm liquid, then eggs and egg yolks are tempered with the puree and combined before returning to low heat to gently thicken without scrambling the eggs.
The resulting cranberry curd is poured into crisp, ready-made phyllo shells, which are baked to set the curd slightly and meld flavors. The tarts are finished with a dollop of whipped cream if desired.
These tarts balance the tartness of cranberry with citrus notes from orange and a rich, creamy texture from butter and eggs. Their small size suits gatherings and can be prepared ahead, with filling chilling well in advance. The phyllo shells provide a flaky, buttery contrast to the smooth curd.
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
- 30 phyllo shells store-bought
- 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
- This recipe can be doubled or tripled for large groups as needed.
- Chilling the curd overnight improves flavor and texture before baking the filled shells.
- Bake filled phyllo cups about 1-2 hours before serving to set the filling properly.
- Nutrition information is an estimate and may vary based on whipped cream and toppings used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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