Description
These elegant cranberry tartlets feature a crisp, buttery shortbread crust filled with a silky, vibrant cranberry curd. They offer the perfect balance of sweet and tangy flavors, making them an ideal, sophisticated dessert for holiday gatherings or special occasions. With their beautiful deep red color and bite-sized appeal, these individual pastries are sure to impress your guests and bring a bright, zesty finish to any dessert table.
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup butter, chilled and cubed
1 large egg
2 cups fresh cranberries
1 cup granulated sugar
1/4 cup orange juice
2 tablespoons butter
1 teaspoon cornstarch
1 teaspoon vanilla extract
4 large egg yolks
Instructions
Pulse flour, 2 tbsp sugar, and salt in a food processor.
Add chilled butter and pulse until mixture resembles coarse crumbs.
Add the egg and process until the dough just comes together.
Chill the dough for 30 minutes, then press into mini tart shells.
Bake shells at 350°F (175°C) for 12-15 minutes until golden.
In a saucepan, combine cranberries, 1 cup sugar, and orange juice; boil until berries pop.
Strain the mixture through a fine-mesh sieve, discarding solids.
Whisk egg yolks and cornstarch into the warm liquid, then return to heat until thickened.
Stir in 2 tablespoons butter and vanilla extract, then cool.
Fill baked shells with curd and chill before serving.
Notes
Ensure your butter is very cold when making the crust to maintain a flaky texture. The cranberry curd can be made ahead of time and stored in the refrigerator for up to 3 days. Use a piping bag to fill the tartlets for a cleaner, more professional look.
Nutrition
- Serving Size: 1 tartlet
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg