SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry Cream Tartlets

Yield: 8 tartlets
Prep 35 mins Bake 325°F 10 mins Stand 15 mins Chill 4 hrs
Cranberry Cream Tartlets
  • 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.

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
  • 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).

Nutrition Facts (Cranberry Cream Tartlets)
  • cal. (kcal) 600,
  • Fat, total (g) 39,
  • chol. (mg) 193,
  • sat. fat (g) 22,
  • carb. (g) 61,
  • Monounsaturated 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe