Cranberry Vanilla Tarts
This week I worked on recipe plans for Thanksgiving. We’re hosting this year and will be handling most of the cooking! One of the holiday staples on our menu is cranberries. While most often served with turkey and stuffing, the versatile winter berry is just as good in dessert! Case in point, today’s cranberry vanilla tarts!
Cranberry Vanilla Tarts
Sweet pastry dough, formed into individual sized tarts, baked, then layered with vanilla infused cranberry filling. Topped with candied cranberries, coconut whipped cream and a dash of icing sugar and rosemary for garnish!
How to make Cranberry Vanilla Tarts
I started with Matt Adlard’s recipe for the pastry dough with adjustments to meet our dietary needs. The pastry is flaky and lightly sweet, almost similar to a cookie, and pairs nicely with the tart berry filling. To make the tarts, simply cut the pastry rounds using the tart rings and transfer to a silpat or parchment lined baking sheet. Then cut 1″ wide strips of the pastry dough and wrap them around the interior wall of the tart ring, pressing the dough together firmly into the ring, then bake! The cranberry vanilla filling is also very easy to make! The fresh cranberries are cooked down with vanilla beans, cinnamon sticks and raw sugar. Once thickened, and cooled, simply pipe the filling into the tarts then refrigerate to set.
Perforated Tart Rings
I’ve been on a bit of a tart making kick lately, but this is the first batch that I’ve made for the blog. I ordered perforated tart rings back in August and after making lemon meringue tarts for my daughter’s birthday, wanted to share a version for the holiday season! They are very easy to work with and below I’ll include a link to where I found the perforated tart rings online. The tart rings give the tart shells a nice even round shape and clean edge and the perforations allow for an even and consistent bake. This type of tart ring has no bottom, and should be blind baked prior to adding the filling. I poked the bottoms of my tart shells with a fork and they baked up nicely, but pie weights will also work well for blind baking.
When the tart shells are filled they become an elegant dessert to showcase and serve.
Dust with icing sugar for a sweet finishing touch!
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Easy Cranberry Vanilla Tarts
Description
Sweet pastry dough, formed into individual sized tarts, baked, then layered with vanilla infused cranberry filling. Topped with candied cranberries, coconut whipped cream and a dash of icing sugar and rosemary for garnish!
Ingredients
For the Tart Shells (Makes 6-8)
Set of 5″ perforated tart rings
2/3 cups icing sugar
3 large egg yolks
1.5 cups organic all purpose flour
1/2 cup vegan butter (or regular butter if non allergy)
pinch of salt
For the Cranberry Vanilla Filling:
4 cups organic cranberries rinsed
1/2 cup raw organic sugar
1/2 cup tart cranberry juice
Seeds from 1.5 vanilla beans
Cinnamon sticks
For the Candied cranberries:
1cup organic cranberries rinsed and cut in half
2 TBSP raw organic sugar
Coconut whipped topping and rosemary sprigs for garnish.
Instructions
For the Tart Shells:
Line a baking sheet with silpat or parchment.
Preheat oven to 350.
In the bowl of a stand mixer, beat the vegan butter and sugar on on medium low until fluffy.
Mix in the egg yolks one at a time until fully incorporated.
Pour the salt into the flour.
With the mixer on medium low, pour in the flour and salt, then turn up to medium and mix until the dough forms a ball and sticks to the paddle.
Remove dough and roll it out on a floured surface.
Cut the rounds of dough with the tart rings, then transfer to the baking sheet.
Slice 1″ wide pieces tart dough roughly 8″ long for the interior circumference of the tart ring.
Gently press the 1″ dough pieces into the interior of the tart ring, sealing the bottom crease.
Repeat these steps for all tart shells, then bake in the oven for 15 minutes.
Remove from oven and gently release the tarts from the tart rings. Allow to cool.
For the Cranberry Vanilla Filling:
While the tart shells are baking, pour the cranberries, sugar, juice, vanilla bean and cinnamon in a pot.
Cook the cranberry mixture on medium-high until the berries start to pop and break down.
Stir then reduce heat to low and simmer until sauce thickens (about 5 minutes)
Transfer berries to a heat proof dish to cool.
Once cool transfer cranberry vanilla mix to a piping bag.
For the candied cranberries:
Place sliced cranberries in a bowl with raw sugar, gently mix.
Transfer cranberry mixture evenly onto a parchment lined baking sheet.
Bake at 350 for 10 minutes until the sugar breaks down.
The cranberries should hold their form.
Cranberry Vanilla Tart Assembly:
Cut the tip off the piping bag and filling each tart shell with cranberry vanilla filling.
Smooth out the tops of the filled shells with a flat knife.
Transfer all cranberry tarts to the fridge to set for 1 hour.
Remove from fridge and garnish with candied cranberries, coconut whipped cream and rosemary upon serving.
Cranberry Recipes
Cranberries are not only gorgeous but easy to cook and bake with year round. They tend to get overlooked by pumpkin everything during the holidays, but are a great addition to so many different recipes! Plus they’re considered a superfood and packed with antioxidants, Vitamin C and fiber. Cranberry season lasts long enough that you can use them all throughout the year, with recipes options for cocktails, sauces, cookies and more!
The individual cranberry tarts are an ideal size for each of your holiday guests to enjoy! Bake a few days in advance and dessert will be a breeze this Thanksgiving! And come back tomorrow as I’ll have another festive dessert recipe to share for the season!
Happy holiday baking!
This post titled Cranberry Vanilla Tarts was seen first on Posh Little Designs. All Rights Reserved. 2019.
