Mini Cranberry Tarts
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.
Ingredients
- 6 oz fresh cranberries (170 grams)
- 1/2 cup sugar (100 grams)
- 1/2 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
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Zest half your orange (orange part only) and juice it to yield about 3-4 TBSP of juice.
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Add cranberries, sugar and orange juice and orange zest to a small saucepan over medium heat.
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Simmer until cranberries have popped and softened, about 8-10 minutes.
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Use an immersion blender, food processor, or blender to puree the cranberry mixture.
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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!
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Whisk the butter into the warm liquid.
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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.
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Return the cranberry-egg mixture to the pot and cook over low heat until nearly bubbling and thickened, about 8-10 minutes.
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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.
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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!
Recipe 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!