Holiday Cranberry-Hazelnut Tarts
Sweet cranberry and nut tarts in a caramel custard. They make a delicious alternative to cookies and cakes at holiday parties.
- Serves: 60 persons
- 60each pre-baked mini phyllo dough shells
- 2cups shelled hazelnuts
- 1cup dried cranberries
- 6tablespoons unsalted butter
- 1cup packed brown sugar
- ½teaspoon salt
- ⅛teaspoon ground cloves, or more to taste
- 3large eggs
- ½cup light corn syrup
- 1tablespoon molasses
- 1tablespoon vanilla extract
Step 1Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
Step 2Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
Step 3Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
Step 4Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
Step 5Bake in the preheated oven until golden and set, about 25 minutes.