Silky, vanilla custard in a tart shell with a sweet cranberry topping makes for impressive tarts to serve on a buffet, for a sit-down dessert or as an addition to a sweet tray.
- Prep: 15 min
- Cooking: 30 min - 35 min
- Refrigeration: 4 h - 5 h
- 12 frozen prepared 3-inch (7 1/2 cm) tart shells
- 3 egg yolks
- 1/4 cup (60 mL) sugar
- 1 cup (250 mL) 35 % cream
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) dried cranberries
- 1 tbsp (15 mL) 35 % cream
Preheat oven to 350 °F (180 °C). Place prepared tart shells on a baking sheet. Bake for about 8-10 min or until edges are firm.
Meanwhile, in a measuring cup with a spout or in a bowl, whisk together egg yolks, sugar, cream and vanilla until blended. Pour or spoon evenly into tart shells. Bake for about 20 min or until filling is set at the edges and slightly loose in the centre. Refrigerate for at least 1 hour until chilled or for up to 1 day.
Preheat broiler. Return tarts to baking sheet, if necessary. Combine cranberries, 1 tbsp (15 mL) of sugar and cream. Spoon evenly on top of tarts; sprinkle a thin layer of sugar over topping and on crust. Broil, rotating sheet as necessary, for about 3 min or until topping is bubbling and browned. Let cool for at least 5 min. Serve warm or refrigerate for up to 4 hours.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||2 % / 25 mg|
|Vitamin A:||10 %|
|Vitamin B12:||8 %|