Cranberry Mousse Mini-Tarts

(33)
5 reviews.
  • 45 min prep time
  • 2 hr 5 min total time
  • 9 ingredients
  • 24 servings

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

Directions

  1. 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. 2 Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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