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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Crust Baking: Blind bake with parchment and pie weights for 15 minutes, then remove weights and continue baking until golden brown. Cool completely.
- 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.
- 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.
- 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.
- 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