Cranberry White Chocolate Tarts
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per tart: about | - |
| cal | 84 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | 0 |
| chol | 17 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 3 |
| folate | 7 |
- Portion size: 24 tarts
Flaky pastry cups get royal treatment with this rich, creamy filling.
Ingredients
- 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
Preparation
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.)
