adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Holiday Cranberry-Hazelnut Tarts
Holiday Cranberry-Hazelnut Tarts
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cranberry hazelnut caramel custard in mini phyllo tarts - perfect for festive gatherings!
Ingredients:
  • 60 pre-baked mini phyllo dough shells
  • 2 cups shelled hazelnuts
  • 1 cup dried cranberries
  • 6 tablespoons unsalted butter
  • 1 cup packed brown sugar
  • 0.5 teaspoon salt
  • 0.125 teaspoon ground cloves, or more to taste
  • 3 large eggs
  • 0.5 cup light corn syrup
  • 1 tablespoon molasses
  • 1 tablespoon vanilla extract
Instructions:
  • Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper and place the tart shells on them.
  • Finely chop hazelnuts and cranberries by hand or using a food processor.
  • In a bowl set over simmering water, melt butter until smooth. Take the bowl off the heat, mix in brown sugar, salt, and cloves until blended. Beat in eggs, then stir in corn syrup, molasses, and vanilla extract.
  • Place the bowl back on the heat and stir continuously until the mixture reaches 130°F (54°C). Remove from heat promptly and mix in the hazelnuts and cranberries. Spoon the warm mixture into tart shells using a tablespoon.
  • Bake in the oven until golden and cooked through, approximately 25 minutes.

Similar Recipes