Cranberry White Chocolate Tarts Cranberry White Chocolate Tarts

Cranberry White Chocolate Tarts Image by: Cranberry White Chocolate Tarts Author: Canadian Living

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

  • Portion size 24 servings



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 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
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Cranberry White Chocolate Tarts