Bite-Sized Cranberry Meringue Tarts Recipe: Sweet Bliss

Delicate pastry shells cradle a dreamy cranberry meringue tarts filling that dances between tart and sweet.

Silky smooth cranberry curd nestles beneath a cloud-like meringue topping, creating a dessert that whispers elegance.

Each bite promises a symphony of flavors that sparkle with festive charm.

The crimson-hued filling peeks through wisps of golden-kissed meringue, tempting even the most disciplined dessert lover.

Crisp and buttery tart shells provide the perfect foundation for this show-stopping treat.

These miniature delights pack a punch of seasonal sophistication that will make you the star of any gathering.

You’ll want to savor every delicate, luxurious morsel of this irresistible dessert.

Quick Recipe Overview

Prep Time: 1 hour 30 minutes

Cook Time: 1 hour

Total Time: 2 hours 30 minutes

Calories: 295 kcal

Servings: 13

Mini Cranberry Meringue Tarts Ingredient Guide

• All-Purpose Flour: Provides the sturdy foundation for delicate, crumbly pastry with a light, tender texture.
• Powdered Sugar: Adds subtle sweetness and helps create a delicate, melt-in-your-mouth crust texture.
• Salt: Enhances overall flavor and balances the sweetness of the tart.
• Unsalted Butter: Creates flaky, rich layers with a luxurious mouthfeel; choose high-quality, cold butter for best results.
• Eggs: Bind the dough together and provide structural integrity to the crust.
• Vanilla Extract: Introduces a warm, aromatic undertone that elevates the entire dessert.

• Fresh Cranberries: Deliver vibrant tartness and beautiful ruby-red color; select plump, firm berries.
• Orange Juice: Adds bright citrusy notes and helps soften the cranberries during cooking.
• Orange Peel: Introduces zesty aromatics and deepens the fruit's natural flavor profile.
• Eggs: Create a smooth, rich custard base with incredible silky texture.
• Egg Yolks: Provide luxurious richness and help thicken the curd.
• Butter: Adds glossy smoothness and rounds out the filling's flavor.

• Egg Whites: Form the light, cloud-like structure of the meringue with incredible volume.
• Granulated Sugar: Stabilizes and sweetens the meringue, creating glossy peaks.
• Vanilla Extract: Contributes a subtle, warming background note to the sweet topping.

Tools for Mini Cranberry Meringue Tart Creation

• Stand mixer or hand mixer: Essential for whipping egg whites to perfect meringue consistency.
• Medium saucepan: Crucial for cooking cranberry mixture and curd.
• Heat-safe bowl: Needed for tempering eggs and making Swiss meringue.
• Mini tart pans: Specific for creating individual tart shells.
• Rolling pin: Perfect for rolling out pastry dough evenly.
• Sieve or fine-mesh strainer: Helps strain cranberry mixture for smooth curd.
• Kitchen torch: Optional but great for toasting meringue tops.
• Parchment paper: Prevents sticking during blind baking.
• Pie weights: Helps maintain crust shape during initial baking.
• Whisk: Useful for mixing and incorporating ingredients smoothly.
• Blender or food processor: Helps puree cranberry mixture.

How to Prepare Mini Cranberry Meringue Tarts

• Tender Pastry Foundation

Craft a delicate crust by blending flour with powdered sugar and a touch of salt. Gently work cold butter into the mixture until it crumbles like soft sand. Introduce eggs and vanilla, kneading until a smooth dough emerges. Shape into discs and let rest in the refrigerator, allowing flavors to meld and texture to relax.

• Cranberry Symphony

Transform vibrant cranberries into a luscious filling by simmering them with bright orange essence. Coax the berries into releasing their rich, tangy juices. Strain the mixture, creating a silky base that captures the fruit’s intense character. Carefully integrate eggs to create a velvety curd that will cradle the delicate tart shells.

• Elegant Tart Assembly

Press the chilled pastry into petite tart molds, trimming edges with precision. Bake until the shells turn a golden honey color, creating a crisp canvas for the fruity filling. Pour the cranberry curd into the warm shells, allowing it to settle into every delicate curve.

• Cloudy Meringue Crown

Whip egg whites and sugar into a glossy, billowing topping that rises like a soft cloud. Pipe or swirl the meringue atop the cooled tarts with artistic flair. Use a kitchen torch to kiss the peaks with a delicate caramelized blush, creating a dramatic finishing touch that transforms these tiny desserts into edible works of art.

Tips for Beautiful Mini Cranberry Meringue Tarts

• Incorporate ground almonds or finely chopped pecans into the pastry dough for a nutty undertone that complements the tangy cranberry filling.
• Replace cranberries with fresh raspberries or pomegranate seeds to create a different seasonal twist while maintaining the vibrant, tart profile.
• Prepare the tart shells and cranberry curd up to three days in advance, storing them separately in the refrigerator to streamline your dessert preparation.
• Ensure egg whites are at room temperature and use a clean, grease-free bowl to achieve maximum volume and stability when whipping the meringue topping.

Best Ways to Serve Mini Cranberry Meringue Tarts

• Holiday Brunch Centerpiece: Arrange these mini tarts on a festive wooden board with fresh cranberries scattered around, creating a stunning winter morning display that will impress guests.
• Dessert Wine Pairing: Serve these tarts alongside a chilled glass of late harvest Riesling or a crisp moscato, which complements the tangy cranberry and sweet meringue perfectly.
• Afternoon Tea Elegance: Present these delicate tarts on a vintage tiered cake stand with delicate porcelain cups, transforming your tea time into a sophisticated culinary experience.
• Gifting Gourmet Treats: Package individual tarts in clear cellophane with a rustic twine bow, making them a charming homemade gift for friends and family during holiday gatherings.

Storing Mini Cranberry Meringue Tarts Correctly

• Refrigerator Storage Strategy: Keep these delicate tarts in an airtight container in the refrigerator for up to 3 days. The cool environment helps maintain the meringue's texture and prevents the cranberry curd from spoiling quickly.
• Freezing Friendly Tip: Wrap individual tarts carefully in plastic wrap, then place in a freezer-safe container. Frozen tarts can stay fresh for about 2 weeks, making them perfect for advance preparation before special gatherings.
• Counter Time Caution: Always serve these tarts chilled or at cool room temperature. Leaving them out for extended periods can cause the meringue to weep and the crust to lose its crisp texture.
• Make-Ahead Magic: Prepare the tart shells and cranberry curd separately up to 2 days in advance. Keep the components refrigerated and assemble with fresh meringue just before serving to ensure maximum flavor and presentation quality.

Festive Mini Cranberry Meringue Tarts

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4.9 from 35 reviews

• Total Time: 2 hours 30 minutes
• Yield: 13 1x

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Description

Sweet and tangy cranberry meringue tarts showcase delicate pastry shells topped with silky meringue and tart cranberry filling. Rich flavors and elegant presentation make these miniature desserts perfect for holiday gatherings or sophisticated afternoon tea.

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Ingredients

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• 2 ½ cups (330g) all-purpose flour
• 1 cup (120g) powdered sugar
• ½ tsp kosher salt
• 1 tsp pure vanilla extract
• 1 cup (227g) Kerrygold unsalted butter, cold, cut into small cubes
• 2 large eggs, cold from refrigerator
• 18 oz (510 g) fresh cranberries
• 1 ½ cups (300g) granulated sugar
• 3–4 oranges (peel and juice, about ¾ cup or 180 mL)
• 3 large egg yolks
• 2 whole large eggs
• ¾ cup (170g) Kerrygold unsalted butter, room temperature
• 100 g egg whites (from 3 leftover egg yolks)
• ¾ cup (150g) granulated sugar
• 1 tsp pure vanilla extract

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Instructions

1. Pastry Preparation: Blend flour, powdered sugar, and salt in a mixing bowl, creating a uniform dry mix. Work cold butter into the mixture until it resembles coarse sand-like crumbs.
2. Dough Formation: Combine whisked eggs and vanilla with the flour mixture, kneading until a cohesive dough develops. Divide into two discs and refrigerate for one hour to stabilize.
3. Crust Shaping: Preheat oven to 375°F (190°C). Roll chilled dough thinly and line mini tart pans, trimming excess edges. Freeze shells for 15 minutes to prevent shrinkage.
4. Crust Baking: Blind bake with parchment and pie weights for 15 minutes, then remove weights and continue baking until golden brown. Cool completely.
5. Cranberry Curd Creation: Simmer cranberries with orange juice and peel until berries burst. Puree and strain the mixture to create a smooth liquid. Temper egg yolks by gradually whisking in warm cranberry mixture.
6. Curd Finishing: Cook the egg-cranberry mixture until thickened, then incorporate room-temperature butter for a silky consistency. Fill pre-baked tart shells and bake at 350°F (175°C) for 13-15 minutes.
7. Meringue Topping: Prepare Swiss meringue by heating egg whites and sugar over simmering water, whisking continuously. Beat until stiff, glossy peaks form, folding in vanilla extract.
8. Final Assembly: Once tarts cool completely, pipe or spread meringue decoratively. Use a kitchen torch to lightly caramelize the meringue, creating a golden-brown finish.

Notes

• Chill Dough Strategically: Refrigerate pastry dough for at least one hour to prevent shrinkage and ensure a flaky, tender crust that holds its shape perfectly during baking.
• Strain for Smoothness: Always strain the cranberry mixture through a fine-mesh sieve to remove seeds and create a silky-smooth, professional-grade curd with impeccable texture.
• Temper Eggs Carefully: Gradually introduce warm cranberry mixture to egg yolks while whisking constantly to prevent curdling and maintain a luxurious, creamy consistency.
• Torch with Precision: Use a kitchen torch carefully to caramelize meringue, moving quickly to achieve a golden-brown finish without burning the delicate peaks.

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

Nutrition

• Serving Size: 13
• Calories: 295
• Sugar: 24 g
• Sodium: 100 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 97 mg