Philip Friedman; Styling: Michelle Gatton
Hands-On Time
10 Mins
Total Time
5 Hours
Yield
Makes 45 cookies

How to Make It

Step 1

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

Step 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.)

Step 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.

Step 4

Divide the ganache evenly among the tart shells and garnish with candied orange peel, if desired. Refrigerate until set, at least 4 hours.

Chef's Notes


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

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars