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.
Ingredients
Scale
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
Instructions
- Create a delicate pastry base by blending flour, powdered sugar, and salt in a mixing bowl, ensuring even distribution of dry ingredients.
- Incorporate cold butter into the flour mixture using fingertips, working until the texture resembles coarse, sandy crumbs.
- Whisk eggs with vanilla in a separate container, then integrate into the flour mixture until a cohesive dough forms.
- 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.
- Heat the oven to 375°F (190°C), preparing for crust baking.
- Roll the chilled dough to a thin, uniform thickness and carefully line mini tart pans, trimming excess edges precisely.
- Freeze the lined tart shells for 15 minutes to prevent shrinkage during baking.
- 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.
- For the cranberry curd, combine whole cranberries with orange juice and peel in a saucepan, cooking until berries burst and release their vibrant color.
- Puree the cranberry mixture thoroughly and strain through a fine-mesh sieve to create a smooth, seed-free liquid.
- Temper egg yolks by gradually introducing the warm cranberry mixture, whisking constantly to prevent curdling.
- Return the egg and cranberry mixture to the saucepan, cooking until the curd reaches a thick, luxurious consistency.
- Smoothly incorporate room-temperature butter into the curd, creating a silky texture.
- Fill the pre-baked tart shells with the cranberry curd and bake at 350°F (175°C) for 13-15 minutes.
- Prepare Swiss meringue by combining egg whites and sugar in a heat-safe bowl, gently heating over simmering water while whisking.
- Beat the meringue mixture until it develops stiff, glossy peaks, then fold in vanilla extract.
- Once tarts have completely cooled, pipe or dollop the meringue decoratively on top.
- 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