Cranberry Lemon Curd Tarts

Serves 18
Prep Time 10 min
Cook Time 4 min
Print Recipe
Cranberry lemon curd tarts are a quick and easy dessert and these small pastries make great finger foods. Put away any excess curd for up to 1 week and use as filling in rolls, cakes or as a delectable spread.

Ingredients

  • 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.

Paperclip IconTips

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
Calories143
Fat8 g
Saturated Fat4 g
Trans Fat0 g
Carbohydrate17 g
Fibre0 g
Sugars11 g
Protein2 g
Sodium57 mg