Quick & Charming Mini Cranberry Meringue Tarts Recipe for Joy

Delicate mini cranberry meringue tarts bring festive elegance to any dessert spread, dancing with vibrant colors and sophisticated flavors.

Sweet-tart berries nestle beneath cloud-like meringue peaks, creating a delightful contrast of textures and temperatures.

Crisp pastry shells provide the perfect foundation for this sophisticated miniature treat that balances delicate sweetness with bright, tangy notes.

Professional bakers and home cooks alike appreciate these bite-sized confections for their impressive visual appeal and complex flavor profile.

Carefully crafted layers combine buttery crust, silky fruit filling, and billowy meringue topping in a harmonious culinary composition.

Seasonal ingredients reimagine simple components into an extraordinary dessert experience that feels both nostalgic and modern.

Guests will be utterly charmed by these miniature masterpieces that promise indulgence in every delicate bite.

Ingredients to Make Cranberry Meringue Tarts

• Flour: Provides structure and texture for the tart crust, all-purpose flour works best.
• Powdered Sugar: Adds subtle sweetness and helps create a delicate crust texture.
• Salt: Enhances overall flavor and balances the sweetness.
• Butter: Creates a rich, flaky texture in the crust, cold butter is crucial for best results.
• Eggs: Bind the dough together and add richness to the crust.
• Vanilla Extract: Adds depth of flavor and aromatic notes to the pastry.

• Cranberries: Fresh or frozen berries provide tartness and vibrant color.
• Orange Juice: Adds brightness and helps soften the cranberries.
• Orange Peel: Introduces citrusy aroma and deepens flavor complexity.
• Eggs: Create a smooth, creamy base for the curd.
• Egg Yolks: Contribute to the rich, silky texture of the curd.
• Butter: Adds smoothness and helps thicken the curd.

• Egg Whites: Primary structure for light, airy meringue.
• Sugar: Sweetens and stabilizes the meringue.
• Vanilla Extract: Provides a subtle, complementary flavor to the meringue.

Step-by-Step for Mini Tart Perfection

Step 1: Create Delicate Pastry Dough

• All-purpose flour
• Powdered sugar
• Salt
• Cold butter
• Eggs
• Vanilla extract

Blend flour, powdered sugar, and salt in a mixing bowl. Cut cold butter into small cubes and work into the dry ingredients until crumbly. Whisk eggs with vanilla and fold into the mixture. Knead the dough gently on a floured surface until smooth. Divide into two discs, wrap in plastic, and refrigerate for one hour to rest.

Step 2: Shape and Bake Tart Shells

Preheat oven to 375°F. Roll out chilled dough to 1/8-inch thickness. Carefully line mini tart pans, trimming excess edges. Freeze shells for 15 minutes to prevent shrinking. Cover with parchment paper and pie weights, then bake for 15 minutes. Remove weights and continue baking for 8 more minutes until golden brown.

Step 3: Craft Vibrant Cranberry Filling

• Fresh cranberries
• Orange juice
• Orange peel
• Eggs
• Egg yolks
• Butter

Combine cranberries, orange juice, and peel in a saucepan. Cook until cranberries burst and release their juices. Puree the mixture and strain through a fine mesh sieve. Whisk eggs and yolks in a separate bowl. Slowly incorporate warm cranberry mixture to temper eggs. Return to heat and cook until thickened. Blend in room-temperature butter for smooth consistency.

Step 4: Assemble and Bake Tart Filling

Pour cranberry curd into baked tart shells. Bake at 350°F for 13-15 minutes. Allow tarts to cool completely at room temperature.

Step 5: Whip Luxurious Swiss Meringue

• Egg whites
• Granulated sugar
• Vanilla extract

Create a double boiler by placing a heat-safe bowl over simmering water. Combine egg whites and sugar, whisking constantly until sugar dissolves. Transfer to stand mixer and beat until glossy, stiff peaks form. Fold in vanilla extract.

Step 6: Finish with Torched Meringue

Pipe or spoon meringue onto cooled tarts. Use a kitchen torch to lightly caramelize the meringue’s surface, creating a beautiful golden-brown finish.

Serving Suggestion: Best enjoyed fresh on the day of preparation. Store in refrigerator for up to two days.

Tips to Keep Your Meringue Light and Fluffy

• Chill the Dough Perfectly: Refrigerate the tart crust dough for at least 1 hour to ensure a flaky, tender texture that prevents shrinking during baking.
• Master Blind Baking: Use parchment paper and pie weights to keep the crust shape crisp and prevent bottom bubbling, creating a professional-looking base.
• Temper Eggs Carefully: Slowly add hot cranberry mixture to eggs while whisking constantly to prevent scrambling and achieve a smooth, silky curd.
• Strain for Smoothness: Always strain the cranberry mixture through a fine-mesh sieve to remove seeds and create a velvety, refined filling.
• Torch with Precision: When toasting the meringue, move the torch constantly to achieve an even, golden-brown color without burning.

Store and Reheat These Mini Tarts with Care

• Refrigeration: Store leftover tarts in an airtight container for up to 3 days. Keep them in the coldest part of your refrigerator to maintain freshness and prevent meringue from weeping.
• Freezing: Wrap individual tarts tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 weeks. Thaw overnight in the refrigerator before serving.
• Reheating: Warm tarts gently in a preheated 300°F (150°C) oven for 5-7 minutes. Avoid microwaving, as this will soften the crisp crust and deflate the delicate meringue topping.

What to Serve with Cranberry Meringue Tarts

• Pair with Sparkling Wine: Complement the tartness of cranberry with a crisp champagne or prosecco, cutting through the sweetness and enhancing the dessert's delicate flavors.
• Serve with Spiced Tea: Brew a warm chai or cinnamon tea that harmonizes with the cranberry's tangy notes and provides a cozy counterpoint to the light, airy meringue.
• Match with Citrus Sorbet: Offer a zesty lemon or orange sorbet alongside the tarts, echoing the orange peel in the cranberry curd and providing a refreshing palate cleanser.
• Add Candied Nuts: Sprinkle toasted almonds or pecans around the plate to introduce a subtle crunch and nutty depth that balances the tart's creamy and crisp textures.

How to Change Up Cranberry Tart Flavors

• Citrus Burst Meringue Tarts: Swap orange juice with lemon or lime juice in the cranberry curd for a zesty, bright flavor profile that complements the sweet meringue.
• Nutty Crunch Variation: Mix finely chopped almonds or pistachios into the tart crust for an added texture and subtle nutty undertone that enhances the cranberry's tartness.
• Seasonal Berry Remix: Replace cranberries with fresh raspberries or blackberries to create a vibrant, summer-inspired version of the original tart that maintains the same creamy texture and delicate meringue topping.
• Spiced Winter Edition: Incorporate warm spices like cinnamon, nutmeg, or cardamom into the cranberry curd to transform the tart into a cozy, winter-inspired dessert that feels like a comforting treat.

Why Mini Cranberry Meringue Tarts Are a Crowd-Pleaser

• Burst with Festive Flavor: These mini cranberry meringue tarts pack a vibrant, tangy punch with fresh cranberries and zesty orange, creating a perfect holiday dessert that dances between sweet and tart.
• Textural Wonderland: Experience a delightful contrast of crisp, buttery pastry crust, silky smooth cranberry curd, and cloud-like toasted meringue that melts effortlessly in your mouth.
• Wow-Worthy Technique: Master professional pastry-making skills like tempering eggs, creating Swiss meringue, and torching delicate peaks, transforming simple ingredients into an elegant, restaurant-quality dessert that impresses without overwhelming complexity.

Mini Cranberry Meringue Tarts Recipe

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4.5 from 35 reviews

• Total Time: 2 hours 30 minutes
• Yield: 12 1x

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Description

Delicate mini cranberry meringue tarts showcase French pastry elegance with perfect tartness and sweet peaks. Crisp buttery shells cradle silky cranberry curd, crowned by cloud-like torched meringue that melts gracefully on your palate.

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Ingredients

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Ingredients:

Tart Crust Base:

• 1 cup (227g) Kerrygold unsalted butter, cold, cut into small cubes
• 2 ½ cups (330g) all-purpose flour
• 1 cup (120g) powdered sugar
• 2 large eggs, cold from refrigerator
• ½ teaspoon kosher salt
• 1 teaspoon pure vanilla extract

Cranberry Filling:

• 18 ounces (510 grams) fresh cranberries
• 1 ½ cups (300g) granulated sugar
• 3 large egg yolks
• 2 whole large eggs
• 3–4 oranges (peel and juice, about ¾ cup or 180 milliliters)
• ¾ cup (170g) Kerrygold unsalted butter, room temperature

Meringue Topping:

• 100 grams egg whites (from 3 leftover egg yolks)
• ¾ cup (150g) granulated sugar
• 1 teaspoon pure vanilla extract

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Instructions

1. Create a delicate pastry base by blending flour, powdered sugar, and salt in a mixing bowl, ensuring even distribution of dry ingredients.
2. Incorporate cold butter into the flour mixture using fingertips, working until the texture resembles coarse, sandy crumbs.
3. Whisk eggs with vanilla in a separate container, then integrate into the flour mixture until a cohesive dough forms.
4. Gently knead the dough on a lightly floured surface, then divide into two equal portions. Shape into flat discs and refrigerate, wrapped in plastic, for a minimum of one hour to rest and firm.
5. Heat the oven to 375°F (190°C), preparing for crust baking.
6. Roll the chilled dough to a thin, uniform thickness and carefully line mini tart pans, trimming excess edges precisely.
7. Freeze the lined tart shells for 15 minutes to prevent shrinkage during baking.
8. Blind bake the crusts using parchment paper and pie weights for 15 minutes, then remove weights and continue baking until achieving a golden-brown hue.
9. For the cranberry curd, combine whole cranberries with orange juice and peel in a saucepan, cooking until berries burst and release their vibrant color.
10. Puree the cranberry mixture thoroughly and strain through a fine-mesh sieve to create a smooth, seed-free liquid.
11. Temper egg yolks by gradually introducing the warm cranberry mixture, whisking constantly to prevent curdling.
12. Return the egg and cranberry mixture to the saucepan, cooking until the curd reaches a thick, luxurious consistency.
13. Smoothly incorporate room-temperature butter into the curd, creating a silky texture.
14. Fill the pre-baked tart shells with the cranberry curd and bake at 350°F (175°C) for 13-15 minutes.
15. Prepare Swiss meringue by combining egg whites and sugar in a heat-safe bowl, gently heating over simmering water while whisking.
16. Beat the meringue mixture until it develops stiff, glossy peaks, then fold in vanilla extract.
17. Once tarts have completely cooled, pipe or dollop the meringue decoratively on top.
18. Use a kitchen torch to lightly caramelize the meringue, creating a delicate golden-brown finish.

Notes

• Chilling the dough is crucial for a flaky, tender crust that prevents shrinkage during baking.
• Blind baking ensures a crisp base that won’t become soggy from the creamy cranberry curd filling.
• Tempering eggs slowly prevents scrambling and creates a smooth, silky cranberry curd with rich flavor.
• Use fresh cranberries for the most vibrant color and tangy taste in the filling.
• Swiss meringue provides a luxurious, glossy topping that can be beautifully torched for a professional finish.
• Make ahead and store tarts in the refrigerator for up to 2 days, allowing flavors to meld and develop.

• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 240
• Sugar: 18g
• Sodium: 60mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg