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Mini Cranberry Tarts
5 from 21 votes

Mini Cranberry Tarts

Mini Cranberry Tarts feature a smooth cranberry curd made from simmered fresh cranberries, sugar, and orange juice, pureed and strained for a silky texture. The curd is enriched with butter and tempered eggs, then cooked gently until thickened and poured into store-bought phyllo shells for easy assembly.

Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
Servings: 30 servings
Calories: 46 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Zest half your orange (orange part only) and juice it to yield about 3-4 TBSP of juice.
  2. Add cranberries, sugar and orange juice and orange zest to a small saucepan over medium heat.
  3. Simmer until cranberries have popped and softened, about 8-10 minutes.
  4. Use an immersion blender, food processor, or blender to puree the cranberry mixture.
  5. 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!
  6. Whisk the butter into the warm liquid.
  7. 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.
  8. Return the cranberry-egg mixture to the pot and cook over low heat until nearly bubbling and thickened, about 8-10 minutes.
  9. 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.
  10. 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

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: 30 servings

Amount Per Serving

Calories 46

% 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.