Cranberry Cream Tartlets

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When you are done with my Thanksgiving dinner….

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You believe that you cannot eat another bite of anything in your lifetime.

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The button on your pants is about to fly across the room like escargots in a Julia Roberts movie. Slippery little suckers.

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You can hear the grommets on your chair weep for reprieve from the extra weight of your rapidly expanding bod.

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But that’s what stretchy pants are for.

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Oh, you don’t wear them all year long at dinner?

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Weird.

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Anyway, this is a perfect serving size dessert that will help save your pants buttons. And your chairs. And your love life.

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And if you are still clinging to the belief that Martha Stewart might stop by your house to make all of your dreams come true and hire you as a recipe developer so you can quit your day job…

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Use some leftover cranberries to make pretty napkin rings.

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Perfect portion little tarts….

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If you don’t eat six of them.

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At the same sitting…

Cranberry Cream Tartlets
 
Author:

 
To make the napkin rings, just cut a small piece of craft wire and string the cranberries through. Twist to close. You heard it here first.
Ingredients
  • 2 cups finely crushed gingersnaps (about 30 cookies)
  • ¼ cup butter, melted
  • 2⅔ cups water
  • 1 cup dried cranberries
  • 1⅓ cups sour cream
  • ⅔ cup sugar
  • ⅓ cup cornstarch
  • 3 egg yolks, lightly beaten
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ½ teaspoon finely shredded orange peel
  • 1 recipe Double Vanilla Whipped Cream
  • 24 sugared fresh cranberries (optional)
Instructions
  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 ½ 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.
Double Vanilla Whipped Cream
 
Author:

 
Ingredients
  • 2 cups whipping cream
  • 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
  • ¼ cup powdered sugar
Instructions
  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).
Sugared Cranberries
 
Author:

 
Ingredients
  • 2 cups sugar, divided
  • 1 (12-ounce) bag fresh cranberries
Instructions
  1. Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
  2. Working in batches, roll cranberries in remaining 1½ cups sugar until well coated; let dry for at least 1 hour.

 

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