Cranberry Ganache Tartlets

cranberry-ganache-tartlets
Photo by Philip Friedman; Styling: Michelle Gatton
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  • Makes 45 cookies
  • Hands-On Time
  • Total Time

Prepare the tart shells according to the package’s directions, then let cool.

Bring the cranberries, cream, and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the sugar. Reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until saucy, about 8 minutes. (Some of the cranberries will have burst.)

Place the chocolate in a medium bowl and pour the hot cranberry sauce over top. Stir until the chocolate has melted. Let cool, stirring occasionally, until the mixture comes to room temperature.

Ingredients

  1. Check 3 (15-count) packages frozen mini phyllo tart shells
  2. Check cups fresh or frozen cranberries
  3. Check ½ cup heavy cream
  4. Check cup granulated sugar
  5. Check ounces bittersweet chocolate, finely chopped
  6. Check Candied orange peel, slivered or diced, for garnish (optional)

Directions

  1. Prepare the tart shells according to the package’s directions, then let cool.
  2. Bring the cranberries, cream, and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the sugar. Reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until saucy, about 8 minutes. (Some of the cranberries will have burst.)
  3. Place the chocolate in a medium bowl and pour the hot cranberry sauce over top. Stir until the chocolate has melted. Let cool, stirring occasionally, until the mixture comes to room temperature.
  4. Divide the ganache evenly among the tart shells and garnish with candied orange peel, if desired. Refrigerate until set, at least 4 hours.


Storage tip: The tarts can be refrigerated in an airtight container for up to 3 days, but the shells will soften over time.