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Orange Cranberry Tartlets
2023-09-21
https://www.metro.ca/userfiles/image/recipes/orange-cranberry-tartlets-12208.jpg
PT20M
PT40M
PT1H00M
Pour cranberry cocktail into a small skillet and bring to a boil. Reduce liquid by half, about 8 minutes (if you have reduced too much, simply add more cranberry cocktail to make 1 cup total). Add jelly powder and stir until gelatin has fully dissolved. Pour liquid into a bowl and stir in frozen cranberries. Let cool to room temperature.Meanwhile, bake tart shells on a baking sheet as per package directions. When tarts have just been pulled from oven, place 1 tsp chopped white chocolate into each hot tart and allow chocolate to melt. Once melted, spread chocolate evenly up to crimped edge using a small spoon. Refrigerate until chocolate has set; about 15 minutes.Pipe 1 tsp Devon custard evenly into each tart shell. Top each tart with about 2 tsp cranberry jelly mix and 3-5 cranberries while being careful not to overfill. Refrigerate 30 minutes to 1 hr to set.Dust tarts with icing sugar and garnish with mint leaves to serve.
24
Metro
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2 cups (500 mL) Allen’s Cranberry Cocktail
85 g Selection Orange Jelly Powder
1 cup (250 mL) Irresistibles frozen cranberries
24 Selection Tart Shells 3”
150 g Irresistibles Swiss White Chocolate, finely chopped
1/2 cup (125 mL) Irresistibles Devon Custard
Garnish: Icing sugar and mint leaves
Orange Cranberry Tartlets
24
Desserts
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME
Ingredients
-
2 cups
(500 mL)Allen’s Cranberry Cocktail
-
85 g
Selection Orange Jelly Powder
-
1 cup
(250 mL)Irresistibles frozen cranberries
-
24
Selection Tart Shells 3”
-
150 g
Irresistibles Swiss White Chocolate, finely chopped
-
1/2 cup
(125 mL)Irresistibles Devon Custard
-
Garnish: Icing sugar and mint leaves
Preparation
Pour cranberry cocktail into a small skillet and bring to a boil. Reduce liquid by half, about 8 minutes (if you have reduced too much, simply add more cranberry cocktail to make 1 cup total). Add jelly powder and stir until gelatin has fully dissolved. Pour liquid into a bowl and stir in frozen cranberries. Let cool to room temperature.
Meanwhile, bake tart shells on a baking sheet as per package directions. When tarts have just been pulled from oven, place 1 tsp chopped white chocolate into each hot tart and allow chocolate to melt. Once melted, spread chocolate evenly up to crimped edge using a small spoon. Refrigerate until chocolate has set; about 15 minutes.
Pipe 1 tsp Devon custard evenly into each tart shell. Top each tart with about 2 tsp cranberry jelly mix and 3-5 cranberries while being careful not to overfill. Refrigerate 30 minutes to 1 hr to set.
Dust tarts with icing sugar and garnish with mint leaves to serve.
Source :
Metro
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