Mini Fruit and Nut Tarts

Step 1

Preheat oven to 325°F (163°C).

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, cream the cream cheese and butter until mixture is thoroughly combined. On low speed, add flour, ½ cup (63 grams) at a time, until a soft dough forms; do not overmix.

Step 3

Divide the dough into three equal portions and wrap each piece well in plastic wrap. Place into the refrigerator to chill; 30 minutes. Meanwhile make the filling.

Step 1

In a medium-size bowl, combine the Redpath® Dark Brown Sugar with the butter. Using a rubber spatula, break up the butter into the brown sugar. Add the eggs, stirring well to incorporate the eggs into the butter-sugar mixture. Stir in the cranberries and pistachios.

Step 1

Divide each portion of the chilled dough into 12 equal-sized balls, for a total of 36 balls of dough. Place a ball of dough into the well of a mini muffin tin. Evenly press the dough down and up the sides to create a tart shell. Repeat the process for the remaining pieces. Add about 1 teaspoon (5 ml) of the filling into each shell, dividing the filling evenly amongst the 36 tart shells.

Step 2

Place the tarts into the preheated oven and bake for 25 minutes or until the tart shells are golden in colour, and filling is bubbling.

Step 3

Remove the tarts from the oven and allow to cool in the pan; 30 minutes. Carefully, with the help of a small offset spatula if needed, remove the fruit and nut tarts from the tin.