3 (15-count) packages frozen mini phyllo tart shells
1½ cups fresh or frozen cranberries
½ cup heavy cream
⅔ cup granulated sugar
3½ ounces bittersweet chocolate, finely chopped
Candied orange peel, slivered or diced, for garnish (optional)
How to Make It
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.
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.
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