Name: Holiday Cranberry-Hazelnut Tarts
Prep time: 20 min
Cook time: 20 min
Yield: 60
Ingredients: Pre-baked mini phyllo dough shells - 60; Shelled hazelnuts - 2 cups; Dried cranberries - 1 cup; Unsalted butter - 6 tablespoons; Packed brown sugar - 1 cup; Salt - ½ teaspoon; Ground cloves, or more to taste - ⅛ teaspoon; Eggs - 3 large; Light corn syrup - ½ cup; Molasses - 1 tablespoon; Vanilla extract - 1 tablespoon

Ingredients for - Holiday Cranberry-Hazelnut Tarts

1. Pre-baked mini phyllo dough shells 60

2. Shelled hazelnuts 2 cups

3. Dried cranberries 1 cup

4. Unsalted butter 6 tablespoons

5. Packed brown sugar 1 cup

6. Salt ½ teaspoon

7. Ground cloves, or more to taste ⅛ teaspoon

8. Eggs 3 large

9. Light corn syrup ½ cup

10. Molasses 1 tablespoon

11. Vanilla extract 1 tablespoon

How to cook deliciously - Holiday Cranberry-Hazelnut Tarts

1 . Stage

Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.

2 . Stage

Chop hazelnuts and cranberries into small pieces by hand or in a food processor.

3 . Stage

Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.

4 . Stage

Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.

5 . Stage

Bake in the preheated oven until golden and set, about 25 minutes.