Flaky pastry cups get royal treatment with this rich, creamy filling.
- Portion size 24 servings
MethodRecipe 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 facts Per tart: about
- Sodium 63 mg
- Protein 1 g
- Calories 84.0
- Total fat 5 g
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 3.0