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Cranberry Cream Tartlets

Yield: 8 tartlets
Prep 35 mins Bake 325°F 10 mins Stand 15 mins Chill 4 hrs
Cranberry Cream Tartlets
Ingredients
  • 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)
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 KitchenSingle-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
Ingredients
  • 2  cups  whipping cream
  • 1  teaspoon  vanilla paste or 2 teaspoons vanilla extract
  • 1/4  cup  powdered sugar
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).

Nutrition Facts (Cranberry Cream Tartlets)
  • 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 (g) 36,
  • Cobalamin (Vit. B12) (g) 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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