Cranberry Nut Tarts

Recipe View In a medium bowl, cream together the softened butter and cream cheese until smooth and light. (Approximately 3-5 minutes)

Recipe View Gradually add the flour, mixing until just combined. Be careful not to overmix. (Approximately 2-3 minutes)

Recipe View Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax and the dough to become easier to handle. (1 hour)

Recipe View While the dough is chilling, prepare the filling. In a separate medium bowl, whisk together the egg, brown sugar, melted butter, and vanilla extract until smooth. (Approximately 2-3 minutes)

Recipe View Gently fold in the chopped walnuts and fresh cranberries. Set aside. (Approximately 1-2 minutes)

Recipe View Preheat your oven to 325°F (160°C). Lightly grease a mini muffin pan. (Approximately 5 minutes)

Recipe View On a lightly floured surface, roll the chilled dough into small, even balls (about 1 inch in diameter). (Approximately 10 minutes)

Recipe View Press each ball into the cups of the prepared mini muffin pan, ensuring the dough covers the bottom and sides to form a delicate tart shell. (Approximately 15 minutes)

Recipe View Spoon a generous teaspoon of the cranberry-walnut filling into each tart shell. (Approximately 5 minutes)

Recipe View Bake in the preheated oven for 25 to 30 minutes, or until the edges of the tarts are lightly golden brown and the filling is set. (25-30 minutes)

Recipe View Remove from the oven and let the tarts cool in the muffin pan for a few minutes before carefully transferring them to a wire rack to cool completely.