Tested till perfect Cranberry White Chocolate Tarts

Cranberry White Chocolate Tarts

Flaky pastry cups get royal treatment with this rich, creamy filling.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 tarts


  • 1 1Single-Crust All-Purpose Pastry, (recipe link below)
  • 1/4 cup 1/4cupdried cranberrydried cranberries
  • 2 tbsp 2tbsporange-flavoured liqueur or orange juice
  • 2 tbsp 2tbspwhipping cream
  • 2 oz 2ozwhite chocolate, finely chopped
  • 2 tsp 2tspbutter, softened
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Recipe for Single-Crust All-Purpose Pastry >

On floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out 24 circles, rerolling scraps. Fit into 3/4-inch (2 cm) deep mini-tart or muffin tins. Prick with fork; cover and freeze until firm. Bake in centre of 350°F (180°C) oven until golden, 25 minutes. Let cool in pans on rack.

Meanwhile, in saucepan, cover and heat cranberries with liqueur over medium-low heat until steaming; let stand until softened. Finely chop.

In small saucepan, heat cream just until boiling. Remove from heat; whisk in chocolate and butter until melted.

Divide cranberries among tart shells; top with chocolate mixture.Refrigerate until set, 2 hours. (Make-ahead:Cover and refrigerate for up to 2 days.)

Nutritional Information Per tart: about

cal 84 pro 1g total fat 5g sat. fat 3g
carb 8g fibre 0 chol 17mg sodium 63mg

% RDI:

calcium 1 iron 2 vit A 3 folate 7
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