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.
Zest half your orange (orange part only) and juice it to yield about 3-4 TBSP of juice.
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!
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!
Recipe by Peas and Crayons - Mini Cranberry Tarts https://peasandcrayons.com/2019/11/mini-cranberry-tarts.html