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- 2 cups finely crushed gingersnaps (about 30 cookies)
- 1/4 cup butter, melted
- 2 2/3 cups water
- 1 cup dried cranberries
- 1 1/3 cups sour cream
- 2/3 cup sugar
- 1/3 cup cornstarch
- 3 egg yolks, lightly beaten
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon finely shredded orange peel
- 1 recipe Double Vanilla Whipped Cream
- 24 sugared fresh cranberries (optional)
- Finely shredded orange peel (optional)
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.
- To make a single tart, prepare as directed, except use one 10- or 11-inch tart pan instead of individual pans.
- 2 cups whipping cream
- 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
- 1/4 cup powdered sugar
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).
- cal. (kcal) 600,
- Fat, total (g) 39,
- chol. (mg) 193,
- sat. fat (g) 22,
- carb. (g) 61,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 37,
- pro. (g) 4,
- vit. A (IU) 1312,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 340,
- Potassium (mg) 200,
- calcium (mg) 111,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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