Cranberry Custard Tarts

Trust me. You need to make more than two portions of these!!

Ingredients

12 ounces cranberries

1 cup sugar

Peel of one orange

1/2 cup orange juice

1 srick softened butter

2 eggs

2 egg yolks

18-24 mini tart shells

Fresh mint, for garnish

Instructions

1. Put cranberries, sugar and orange juice and peel in a pot over medium heat. Simmer until cranberries have popped and softened, about 10 minutes.

2. Discard the orange peel and purée the mixture in a blender until smooth.

3. Place a fine-mesh sieve over a large bowl and strain the mixture, pressing it through the sieve.

4. Add the butter into the warm liquid in the bowl and whisk until full incorporated.

5. In a separate bowl, whisk eggs and egg yolks until beaten. Slowly drizzle the eggs into the cranberry mixture and continue whisking until fully incorporated.

6. Transfer the mixture to a clean pot and cook over low for 10 minutes, until it’s thickened and starting to bubble. Cool to room temperature.

7. Preheat oven to 350F. Pour cooled cranberry custard into mini tart shells and bake until set, 5-10 minutes. Cool tarts on a rack. To serve, garnish with fresh mint.

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Cranberry Custard Tarts

Yield: 4

Author: Dink Cuisine

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Trust me. You need to make more than two portions of these!!

Ingredients

• 12 ounces cranberries
• 1 cup sugar
• Peel of one orange
• 1/2 cup orange juice
• 1 srick softened butter
• 2 eggs
• 2 egg yolks
• 18-24 mini tart shells
• Fresh mint, for garnish

Instructions

1. Put cranberries, sugar and orange juice and peel in a pot over medium heat. Simmer until cranberries have popped and softened, about 10 minutes.
2. Discard the orange peel and purée the mixture in a blender until smooth.
3. Place a fine-mesh sieve over a large bowl and strain the mixture, pressing it through the sieve.
4. Add the butter into the warm liquid in the bowl and whisk until full incorporated.
5. In a separate bowl, whisk eggs and egg yolks until beaten. Slowly drizzle the eggs into the cranberry mixture and continue whisking until fully incorporated.
6. Transfer the mixture to a clean pot and cook over low for 10 minutes, until it’s thickened and starting to bubble. Cool to room temperature.
7. Preheat oven to 350F. Pour cooled cranberry custard into mini tart shells and bake until set, 5-10 minutes. Cool tarts on a rack. To serve, garnish with fresh mint.

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