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Cranberry Mousse Mini-Tarts

(33)
  5 reviews
  • 45 min prep time
  • 2 hr 5 min total time
  • 9 ingredients
  • 24 servings
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Just right for holiday entertaining, individual tarts are easy to prepare when you start with Pillsbury refrigerated pie crust.

Ingredients

Filling

1
envelope unflavored gelatin
2/3
cup water
1/2
cup granulated sugar
1
cup whole cranberries, chopped
1/2
teaspoon grated orange peel

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired

Topping

1/4
cup whipping cream
3
teaspoons powdered sugar

Steps

  • 1 Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.
  • 2 Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
  • 3 Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
  • 4 In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.
  • 1 Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.
  • 2 Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
  • 3 Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
  • 4 In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.

Expert Tips

These mini-tarts are the perfect dessert for a holiday party. Both the tarts and the stars can be made a day ahead of time. Store the tarts in the refrigerator and the stars at room temperature. Just before serving, top each tart with a star and a sprinkle of powdered sugar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini-Tart
Calories
80
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
65mg
3%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
5g
5%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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