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Cranberry Mousse Mini Tarts

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Cranberry Mousse Mini Tarts
  • Prep Time 45 min
  • Total Time 2 hr 5 min
  • Servings 24
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These individual serving-sized cranberry tarts make holiday entertaining a breeze. Top each with a star-shaped pie crust cutout for pretty presentation.

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
2
tablespoons coarse sugar, if desired

Topping

1/4
cup whipping cream
3
teaspoons powdered sugar

Directions

  • 1 In small bowl, sprinkle gelatin on water to soften; let soak 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 second crust. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. With 1-inch star-shaped cookie cutter, cut 24 stars from remaining crust; place on ungreased cookie sheet. Sprinkle with coarse sugar.
  • 4 Bake crusts 6 to 9 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes; remove from muffin cups; place on cooling rack. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
  • 5 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 filling into each tart shell; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.
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 
No nutrition information available for this recipe
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