Mini Cranberry Meringue Tarts – A Tangy and Sweet Holiday Treat
If you’re looking for an elegant and festive dessert that’s perfect for the holiday season, these Mini Cranberry Meringue Tarts are just the treat you need. With a buttery tart crust, tangy cranberry curd, and a light Swiss meringue topping, these tarts bring a delightful balance of flavors and textures. They’re sure to impress guests at your holiday gatherings or make a beautiful addition to any dessert table.
Why You’ll Love These Mini Cranberry Meringue Tarts
The combination of sweet and tart flavors makes these tarts incredibly refreshing, while the buttery, flaky crust adds a rich base. The cranberry curd, made with fresh cranberries and orange juice, offers a bright burst of flavor, and the meringue topping provides a soft, fluffy contrast. Plus, they’re as beautiful as they are delicious—perfect for special occasions and holiday celebrations. The individual tart size makes them easy to serve and enjoy, and the torch-toasted meringue adds a touch of elegance.
Ingredients:
For the Tart Crust:
- 2 ½ cups + 1 tablespoon (330g) all-purpose flour
- 1 cup (120g) powdered sugar
- 1/2 teaspoon kosher salt
- 1 cup (227g) Kerrygold unsalted butter, cold, cut into small cubes
- 2 large eggs, cold from the refrigerator
- 1 teaspoon pure vanilla extract
For the Cranberry Curd Filling:
- 2 whole large eggs
- 3 large egg yolks
- 18 ounces fresh cranberries
- 1 1/2 cups (300g) granulated sugar
- Peel + juice of 3-4 oranges (about ¾ cup juice)
- ¾ cup (170g) Kerrygold unsalted butter, room temperature
For the Swiss Meringue Topping:
- 100g egg whites (from the 3 leftover egg yolks)
- ¾ cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract
Directions:
1. Prepare the Tart Crust:
- Mix the Dry Ingredients:
In a large bowl, whisk together the flour, powdered sugar, and kosher salt. - Add the Butter:
Add the cold cubed butter to the flour mixture. Rub the butter into the flour until the mixture resembles coarse crumbs. - Form the Dough:
In a small bowl, lightly beat the cold eggs with vanilla extract. Add the egg mixture to the flour mixture and mix until the dough starts to come together. - Chill the Dough:
Knead the dough lightly on a floured surface until it fully comes together. Divide the dough into two portions, shape each into a disc, wrap in plastic, and refrigerate for at least 1 hour.
2. Bake the Tart Crusts:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Roll Out the Dough:
Roll out each portion of dough to about 1/8 inch thick. Line mini tart pans with the dough and trim the edges neatly. Freeze the prepared tart shells for 15 minutes. - Blind Bake:
Line each tart shell with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove the weights and bake for an additional 8 minutes, or until the crusts are golden brown. Let them cool completely.
3. Make the Cranberry Curd:
- Cook the Cranberries:
In a medium saucepan, combine the fresh cranberries, orange juice, and orange peel. Cook over medium heat until the cranberries burst and soften, about 10 minutes. - Strain and Blend:
Blend the mixture until smooth and strain it through a fine-mesh sieve to remove any solids. - Temper the Eggs:
In a heat-safe bowl, whisk the eggs and egg yolks. Slowly add half of the warm cranberry mixture to the eggs, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan with the remaining cranberry mixture. - Cook the Curd:
Cook the cranberry curd over medium heat, stirring constantly, until it thickens. Remove from heat and gradually stir in the room-temperature butter until the curd is smooth and silky. - Fill the Tart Crusts:
Pour the cranberry curd into the baked tart crusts. Bake at 350°F (175°C) for 13-15 minutes. Allow the tarts to cool completely before adding the meringue topping.
4. Prepare the Swiss Meringue:
- Whisk Egg Whites and Sugar:
In a heat-safe bowl, combine the egg whites and granulated sugar. Place the bowl over a simmering pot of water, whisking constantly until the sugar dissolves. - Beat the Meringue:
Remove the bowl from the heat and beat the egg white mixture on high speed until stiff, glossy peaks form. Add the vanilla extract and continue beating for another minute. - Top the Tarts:
Pipe or dollop the Swiss meringue onto the cooled cranberry tarts. Use a kitchen torch to toast the meringue lightly until golden brown.
Notes:
- Prep Time: 1 hour 30 minutes
- Cooking Time: 1 hour
- Total Time: 2 hours 30 minutes
- Calories: 310 kcal per tart
- Servings: 6 mini tarts
A Festive and Elegant Dessert
These Mini Cranberry Meringue Tarts are not only a feast for the taste buds but also for the eyes. The tart cranberry curd balances beautifully with the sweet, fluffy meringue, while the crisp tart crust provides the perfect base. Whether you’re serving these tarts for a holiday dinner or just want a beautiful dessert to enjoy with family, they’re sure to impress. Each bite offers a delightful combination of flavors and textures, making them the perfect festive treat.
Mini Cranberry Meringue Tarts
- Total Time: 2 hours 30 minutes
- Yield: 6 1x
Description
These Mini Cranberry Meringue Tarts are a delightful blend of tangy and sweet, featuring a smooth cranberry curd encased in a buttery tart crust and topped with a perfectly toasted meringue. The contrast of flavors and textures makes them the perfect showstopper for your holiday gatherings.
Ingredients
For the Tart Crust:
2 ½ cups + 1 tablespoon (330g) all-purpose flour
1 cup (120g) powdered sugar
1/2 teaspoon kosher salt
1 cup (227g) Kerrygold unsalted butter, cold, cut into small cubes
2 large eggs, cold from refrigerator
1 teaspoon pure vanilla extract
For the Cranberry Curd Filling:
2 whole large eggs
3 large egg yolks
18 ounces fresh cranberries
1 1/2 cups (300g) granulated sugar
Peel + juice of 3-4 oranges (about ¾ cup juice)
¾ cup (170g) Kerrygold unsalted butter, room temperature
For the Swiss Meringue Topping:
100g egg whites (from the 3 leftover egg yolks)
¾ cup (150g) granulated sugar
1 teaspoon pure vanilla extract
Instructions
Prepare the Crust:
Combine flour, powdered sugar, and salt in a large bowl. Whisk together.
Add cold cubed butter and rub it into the flour until it resembles coarse crumbs.
In a small bowl, lightly beat the eggs with vanilla and add them to the flour mixture. Mix until the dough starts to form.
Knead the dough on a lightly floured surface until it comes together. Divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
Bake the Tart Crusts:
Preheat oven to 375°F (190°C).
Roll out the dough to about 1/8 inch thick. Line mini tart pans, trim the edges, and freeze for 15 minutes.
Blind bake with parchment and pie weights for 15 minutes. Remove weights and bake for another 8 minutes until golden brown.
Make the Cranberry Curd:
In a medium saucepan, combine cranberries, orange juice, and peel. Cook over medium heat until cranberries burst.
Blend the mixture until smooth and strain through a sieve.
In a heat-safe bowl, whisk the eggs and yolks. Slowly add half of the cranberry mixture to temper the eggs. Return to the saucepan and cook until thickened.
Gradually stir in room-temperature butter until smooth. Fill the tart crusts with curd and bake at 350°F (175°C) for 13-15 minutes. Let cool completely.
Prepare Swiss Meringue:
Combine egg whites and sugar in a heat-safe bowl. Place over simmering water, whisking constantly until sugar dissolves.
Beat the mixture until stiff, glossy peaks form. Add vanilla extract and pipe or dollop onto cooled tarts.
Torch the meringue until lightly toasted.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 310