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Orange Cranberry Tartlets
2023-09-21
https://www.metro.ca/userfiles/image/recipes/orange-cranberry-tartlets-12208.jpg
PT20M
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Pour cranberry cocktail into a small skillet and bring to a boil. Reduce liquid by half, about 8 minutes (if you have reduced too much, simply add more cranberry cocktail to make 1 cup total). Add jelly powder and stir until gelatin has fully dissolved. Pour liquid into a bowl and stir in frozen cranberries. Let cool to room temperature.Meanwhile, bake tart shells on a baking sheet as per package directions. When tarts have just been pulled from oven, place 1 tsp chopped white chocolate into each hot tart and allow chocolate to melt. Once melted, spread chocolate evenly up to crimped edge using a small spoon. Refrigerate until chocolate has set; about 15 minutes.Pipe 1 tsp Devon custard evenly into each tart shell. Top each tart with about 2 tsp cranberry jelly mix and 3-5 cranberries while being careful not to overfill. Refrigerate 30 minutes to 1 hr to set.Dust tarts with icing sugar and garnish with mint leaves to serve.
24
Metro
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2 cups (500 mL) Allen’s Cranberry Cocktail
85 g Selection Orange Jelly Powder
1 cup (250 mL) Irresistibles frozen cranberries
24 Selection Tart Shells 3”
150 g Irresistibles Swiss White Chocolate, finely chopped
1/2 cup (125 mL) Irresistibles Devon Custard
Garnish: Icing sugar and mint leaves
Orange Cranberry Tartlets
24
Desserts
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME
Ingredients
-
2 cups
(500 mL)Allen’s Cranberry Cocktail
-
85 g
Selection Orange Jelly Powder
-
1 cup
(250 mL)Irresistibles frozen cranberries
-
24
Selection Tart Shells 3”
-
150 g
Irresistibles Swiss White Chocolate, finely chopped
-
1/2 cup
(125 mL)Irresistibles Devon Custard
-
Garnish: Icing sugar and mint leaves
Preparation
Pour cranberry cocktail into a small skillet and bring to a boil. Reduce liquid by half, about 8 minutes (if you have reduced too much, simply add more cranberry cocktail to make 1 cup total). Add jelly powder and stir until gelatin has fully dissolved. Pour liquid into a bowl and stir in frozen cranberries. Let cool to room temperature.
Meanwhile, bake tart shells on a baking sheet as per package directions. When tarts have just been pulled from oven, place 1 tsp chopped white chocolate into each hot tart and allow chocolate to melt. Once melted, spread chocolate evenly up to crimped edge using a small spoon. Refrigerate until chocolate has set; about 15 minutes.
Pipe 1 tsp Devon custard evenly into each tart shell. Top each tart with about 2 tsp cranberry jelly mix and 3-5 cranberries while being careful not to overfill. Refrigerate 30 minutes to 1 hr to set.
Dust tarts with icing sugar and garnish with mint leaves to serve.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
