Easy 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!



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.


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.

Keywords: pastry, tarts, tart rings, cranberry, Thanksgiving, recipes, vanilla