cranberry egg tarts

How to Make Cranberry Egg Tarts: A Complete Guide

Cranberry egg tarts blend the tartness of cranberries with the creamy richness of egg custard, creating a delightful dessert perfect for any occasion. Here’s a simple, step-by-step guide to making these treats at home.

Ingredients: For the tart shell, you’ll need 150g all-purpose flour, 50g cold butter (cubed), 1 egg yolk, and 2 tbsp cold water. For the filling, mix 200ml fresh milk, 100ml heavy cream, 2 eggs, 30g sugar, and 1 tsp vanilla extract. Fold in 150g fresh or dried cranberries.

Steps:

1. Make the tart shells: Knead flour, butter, egg yolk, and water into a smooth dough. Rest for 30 minutes, then roll out and press into muffin tins. Blind-bake at 180°C (350°F) for 15 minutes until golden.

2. Prepare the filling: Whisk milk, cream, eggs, sugar, and vanilla until smooth. Gently fold in cranberries.

3. Assemble and bake: Pour the filling into the pre-baked shells. Bake at 160°C (325°F) for 25–30 minutes until the custard is set. Cool before serving.

Tips: For extra flavor, add a sprinkle of cinnamon or orange zest to the filling. Enjoy these tarts warm or chilled—they’re delicious either way!