MINI FRUIT AND NUT TARTS | Scrumptious and Easy to Make!!!

mixed nuts

🥗Healthier: seeds

💰Cheaper: peanuts

Seeds provide a similar crunch with fewer allergens.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Raisins are more economical and still sweet.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Corn syrup is less expensive and sweet.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: cool whip

Cool whip is a budget-friendly alternative.

Ensure butter, cream cheese, and eggs are at room temperature.

Roughly chop 1/2 cup of dried cranberries and 1/2 cup of pistachios, then set aside.

In a bowl, combine 2 sticks of butter and 1 package of cream cheese, then cream together until combined.

Gradually add 2 cups of unbleached all-purpose flour, about half a cup at a time, mixing until incorporated to form dough.

Divide the dough into three equal portions, wrap them individually, and chill in the fridge for 30 minutes.

In a bowl, add 1 cup of packed dark brown sugar and 2 tablespoons of butter, then mix until combined.

Add 2 eggs to the brown sugar mixture and stir until the sugar dissolves and the mixture looks beautiful.

Stir in the chopped cranberries and chopped pistachios, then set the filling aside.

Preheat the oven to 325 degrees Fahrenheit with the rack in the middle position.

Remove the chilled dough from the fridge and unwrap the first disc. Take about a tablespoon of dough and roll it into a ball, then place it in the well of a mini tart or muffin tin.

Using your finger, press down in the center of the dough ball and then push it up the sides to form a shell. Repeat until you have 12 shells.

Repeat the process with the remaining two discs of dough until all 36 shells are formed.

Fill each shell with about a teaspoon of the cranberry and pistachio filling, ensuring each has some of both ingredients.

(Optional) For a festive touch, place a few extra bits of cranberry and pistachio on top of each filled tart before baking.

Transfer the trays to the oven and bake for 20 minutes until the centers puff up and the pastry is golden.

Allow the tarts to cool in the pan for about 30 minutes, then twist them out. If they stick, use a knife or spoon to help release them.

Transfer the tarts to a wire rack to cool completely.

(Optional) Dust with icing sugar for a festive presentation before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens