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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 240.2
  • Total Fat: 13.6 g
  • Cholesterol: 63.3 mg
  • Sodium: 180.5 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Cranberry Creme Brulee Tartlets calories by ingredient
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Cranberry Creme Brulee Tartlets

Submitted by: DANCEMANIAC
Cranberry Creme Brulee Tartlets

Introduction

These tiny tarts are ceamy, tangy and totally delicious. And they are easy to make, too. Bake a few batches as homemade gifts for teachers and co-workers These tiny tarts are ceamy, tangy and totally delicious. And they are easy to make, too. Bake a few batches as homemade gifts for teachers and co-workers
Number of Servings: 16

Ingredients

    CRUST:
    1 pkg Refrigerated Pie Crust, softened as directed on box.
    CRANBERRY FILLING:
    1/3 cup granulated sugar
    1/3 cup water
    1 cup fresh cranberries
    1/2 tsp ground cinnamon
    CREAM CHEESE FILLING:
    12 oz. Cream cheese(can use fat-free), softened
    2 tbsp skim milk
    1/2 cup granulated sugar
    3 eggs
    1 tsp vanilla extract
    CARAMEL:
    1/2 C. hard caramel candies, crushed

Directions

Makes 16 Tarts - 16 servings
1. Heat oven to 450 F. In 1-quart saucepan, mix cranberry filling ingredients; heat to boiling. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
2. Unrill pie crusts on work surface. Flatten each crust slighlty with rolling pin. With 3 1/2" round cutter, cut 8 rounds from each crust. Press round in bottoms and up sides of 16 muffin cups, with edges extending slightly. Bake crusts 8 to 10 minutes or until light golden brown. 3. Reduce oven temperature to 350F. In large bowl, beat cream cheese, cream, sugar, eggs and vanilla with electric mixer on medium speed until smooth. Spoon about 1 heaping teaspoon cranberry filling into each tartlet; top with cream cheese mixture.
4. Bake 10 to 12 minutes oruntil center is set. Sprinkle each trtlet with crushed caramel candies. Bake 3 to 5 minutes or until candy is melted. Cool on cooking rack about 1 hour. Refrigerate until throughly chilled (about 2 hours) before serving. Store in refrigerator.

Number of Servings: 16

Recipe submitted by SparkPeople user DANCEMANIAC.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This little treat is wonderful!!! My family preferred them warm. Pie crust stuck a little bit, don't use nonstick spray because the pie crust will not stay in place and you get a glob of dough. Besides that, it was easy, very tasty. The entire family asks me each year to make them for the holiday - 11/21/10

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