Nov 282010
 

Pictures

Tart Shell Ingredients

Tart Shell Ingredients

Cutting the Circles

Cutting the Circles

Making the Shells

Making the Shells

I made Hearts Instead

I made Hearts Instead

Cooked Shells

Cooked Shells

Cooked Hearts

Cooked Hearts

Cooling (Cute) Shells

Cooling (Cute) Shells

Mousse Ingredients

Mousse Ingredients

Pouring the Gelatin

Pouring the Gelatin

Softening

Softening

Pouring the Cranberries

Pouring the Cranberries

Pre-Chop

Pre-Chop

Post-Chop

Post-Chop

1 Cup Chopped Cranberries

1 Cup Chopped Cranberries

Adding the Chopped Cranberries to the Pan

Adding the Chopped Cranberries to the Pan

Adding the Sugar

Adding the Sugar

All Stirred Up

All Stirred Up

Cooked

Cooked

Adding the Softened Gelatin

Adding the Softened Gelatin

Orange Zest

Orange Zest

Stirring

Stirring

Pouring the Whipping Cream

Pouring the Whipping Cream

Stiff Peaks

Stiff Peaks

Adding the Powdered Sugar

Adding the Powdered Sugar

More Stiff Peaks

More Stiff Peaks

Adding the Cranberry Gelatin Mixture

Adding the Cranberry Gelatin Mixture

Folding

Folding

All Mixed

All Mixed

Filled Tarts

Filled Tarts

Topped with Hearts

Topped with Hearts

Pretty!

Pretty!

Cranberry Mousse Mini-Tarts

Filling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup cranberries, chopped
1/2 teaspoon orange zest
Crust
1 15 ounce box Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired
Topping
1/4 cup whipping cream
3 teaspoons powdered sugar

Sprinkle gelatin on water to soften, set aside 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.

Heat oven to 425┬░F. Spray 24 miniature muffin cups with cooking spray.

Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.

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 mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.

Recipe found here.

NOTES – I have never made mousse before so this was all new. It was pretty easy! It took a while to prepare everything. I actually made the tarts and tart toppers the day before, and did everything else the following day. They turned out super cute and now I want to make them with other fruit!!