Cranberry Lemon Curd Tarts
Serves
18
Prep Time
10 min
Cook Time
4 min
Print RecipeIngredients
- 2 eggs
- 2 egg yolks
- ⅔ cup (170 mL) granulated sugar
- ¼ cup (60 mL) undiluted frozen cranberry cocktail, thawed
- ¼ cup (60 mL) lemon juice
- 1 tbsp (15 mL) butter, softened
- ½ cup (125 mL) whipping cream (35%)
- 2 tsp (10 mL) granulated sugar
- 18 frozen mini tart shells, baked according to package directions
- 1 tbsp (15 mL) lemon rind, finely grated (optional)
Instructions
- Step 1
Whisk eggs, egg yolks and 2/3 cup (150 mL) sugar in large microwave-safe bowl. Stir in cranberry cocktail, lemon juice and butter.
- Step 2
Microwave on High (100% power) for 2 minutes; stir. Return to microwave; cook until mixture begins to boil and thickens, about 2 minutes longer. Stir until smooth.
- Step 3
Pour through fine strainer into bowl. Cover and chill in refrigerator. Mixture can be stored in the refrigerator for up to 1 week.
- Step 4
Shortly before serving, whip cream until soft peaks form. Add sugar and whip until still. Fill each baked, cooled tart shell with about 1 tbsp (15 mL) cold curd. Garnish with whipped cream and lemon rind, if desired.
Tips
Cranberry lemon filling (curd) can be used as a filling for jelly rolls and cakes and as a spread for scones and toast.
Nutrition Facts
| Per tart serving | |
|---|---|
| Calories | 143 |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 17 g |
| Fibre | 0 g |
| Sugars | 11 g |
| Protein | 2 g |
| Sodium | 57 mg |
