Cranberry Cream Tartlets

With their gingersnap crusts and cranberry and orange peel cream filling, these mini tarts make the perfect holiday treat.

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  • Makes: 8 tartlets
  • Prep: 35 mins
  • Bake: 10 mins 325°F
  • Stand: 15 mins

Cranberry Cream Tartlets

Directions

  1. Preheat oven to 325 degrees F. In a medium bowl stir together crushed gingersnaps and melted butter; press onto the bottoms and up the sides of eight 4-1/2-inch individual tart pans. Place tart pans on a baking sheet and bake about 10 minutes or until light brown. Cool completely on a wire rack.
  2. In a medium saucepan bring the water to boiling. Remove from heat; stir in dried cranberries. Cover and let stand for 15 minutes.
  3. In another medium saucepan combine sour cream, sugar, cornstarch, egg yolks, and salt. Stir in the water-cranberry mixture. Bring to boiling over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla and the 1/2 teaspoon orange peel. Spoon evenly into prepared tart shells. Cover and chill for 4 to 24 hours.
  4. Spoon Double Vanilla Whipped Cream into a pastry bag fitted with a large star tip. Pipe whipped cream onto the tarts. Remove tarts from pans; if desired, garnish each tart with three sugared cranberries and additional finely shredded orange peel. Serve immediately.

From the Test Kitchen

Single-Tart:

To make a single tart, prepare as directed, except use one 10- or 11-inch tart pan instead of individual pans.

Double Vanilla Whipped Cream

Directions

  1. In a large mixing bowl combine whipping cream and vanilla paste. Beat with an electric mixer on medium to high speed until soft mounds form. Add powdered sugar; beat on high speed until soft peaks form (tips curl).
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Nutrition Facts (Cranberry Cream Tartlets)

  • Per serving:
  • 600 kcal ,
  • 39 g fat
  • (22 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 193 mg chol. ,
  • 340 mg sodium ,
  • 61 g carb. ,
  • 2 g fiber ,
  • 37 g sugar ,
  • 4 g pro.

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