These bite-sized mini Cranberry Short Bread Tarts are the ultimate holiday dessert. They can even be made in advance!
To make your tarts, preheat oven to 350°F. Spoon room temperature or slightly warm cranberry curd into pre-baked or store-bought tart shells and smooth the tops with the bottom of your spoon. Place on a baking sheet and bake for 6-8 minutes to set the filling.
Allow to cool completely before topping with whipped cream. Enjoy!
If making in advance, add whipped topping just before serving. Allow tarts to cool completely, then store room temperature in an airtight container for up to 2 days. Baked and cooled tarts can also be stored in the fridge and brought to room temperature before serving. Both methods work great!
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 - Cranberry Shortbread Tarts https://peasandcrayons.com/2019/12/cranberry-shortbread-tarts.html