Name: Mini cranberry tarts
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 recipe of homemade puff pastry, or about 1 pound of an all-butter frozen puff pastry like Dufour; 3/4 cup cranberry curd (or any other jam); 1 cup heavy cream (236 mL); 1 Tablespoon vanilla sugar; 8 mini marshmallows; Candied cranberries (optional)

Description

Simple little tartlets with a puff pastry shell, a spoonful of cranberry curd, and a dollop of cranberry whipped cream frosting. Top these with a candied cranberry and you’ll have a gorgeous little tart that is surprisingly quick and easy to make.

Ingredients

Scale

1/3 recipe of homemade puff pastry, or about 1 pound of an all-butter frozen puff pastry like Dufour
3/4 cup cranberry curd (or any other jam)
1 cup heavy cream (236 mL)
1 Tablespoon vanilla sugar
8 mini marshmallows
Candied cranberries (optional)

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Instructions

Preheat the oven to 400 F (205 C).
Roll out the puff pastry into a thin sheet about 1/8” thick. Use a 3 and ½” round cutter to cut circles of dough. Press the circles into the bottom of a standard muffin tin.
Use a fork to poke holes (dock) the bottoms of each crust. Be sure to poke the fork all the way down to the bottom of the pan. If you only lightly dock the crusts, they will rise up far too much in baking.
Bake the pastry shells for about 15 minutes until they’re lightly brown and crisp. Start checking them at the 10 minute mark. If the crusts have puffed up considerably, pull them out of the oven and use a tart tamper to squash down the crusts back into the pan. Finish baking the shells. When you pull the finished shells out of the oven, squash them down again if necessary with the tart tamper.
Move the shells to a wire rack to cool.
Meanwhile, place the heavy cream and vanilla sugar in a mixer bowl along with 1/4 cup of the cranberry curd. Fit your mixer with a whip attachment.
Microwave the mini marshmallows until they are lightly puffed but not hard. This will take about 30 seconds. Add the marshmallows to the cream and beat everything until the cream holds its shape.
Add a spoonful of curd to the bottom of each pastry shell.
Scoop the whipped cream into a piping bag fitted with a decorative tip of your choice. Squeeze out a counter-clockwise swirl onto the top of each tart.
Top each of your tarts with a single candied cranberry or a slice of candied orange peel.