Name: Orange-Cranberry Nut Tarts
Prep time: 50 min
Cook time: 50 min
Yield: 4
Ingredients: 1/2 cup butter, softened -; 1 cup sugar -; 1 large egg, room temperature -; 4 teaspoons grated orange zest -; 1/4 cup orange juice -; 2 tablespoons evaporated milk or 2% milk -; 3 cups all-purpose flour -; 3 teaspoons baking powder -; 1/4 teaspoon salt -; Filling: -; 1 can (14 ounces) whole-berry cranberry sauce -; 1/2 cup sugar -; 2 tablespoons orange juice -; 1 cup chopped walnuts -; 4 ounces white baking chocolate, melted -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Orange-Cranberry Nut Tarts

1. 1/2 cup butter, softened -

2. 1 cup sugar -

3. 1 large egg, room temperature -

4. 4 teaspoons grated orange zest -

5. 1/4 cup orange juice -

6. 2 tablespoons evaporated milk or 2% milk -

7. 3 cups all-purpose flour -

8. 3 teaspoons baking powder -

9. 1/4 teaspoon salt -

10. Filling: -

11. 1 can (14 ounces) whole-berry cranberry sauce -

12. 1/2 cup sugar -

13. 2 tablespoons orange juice -

14. 1 cup chopped walnuts -

15. 4 ounces white baking chocolate, melted -

How to cook deliciously - Orange-Cranberry Nut Tarts

1. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

2. Stage

Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm.

3. Stage

For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts.

4. Stage

Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of 48 greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture.

5. Stage

Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.