Ingredients
60
60 servings
- •60 pre-baked mini phyllo dough shells
- •2 cups shelled hazelnuts
- •1 cup dried cranberries
- •6 tablespoons unsalted butter
- •1 cup packed brown sugar
- •0.5 teaspoon salt
- •0.125 teaspoon ground cloves, or more to taste
- •3 large eggs
- •0.5 cup light corn syrup
- •1 tablespoon molasses
- •1 tablespoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
- Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
- Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
- Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
- Bake in the preheated oven until golden and set, about 25 minutes.
Nutritional Facts
Per 60 servings
- Calories: 94
- Carbohydrate: 11g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 6g
Related Recipes
Cranberry Nut Tarts
Cranberry-Hazelnut Coffee Cake
Cranberry Curd Tart
Lemony Cranberry Hazelnut Scones with Lemon Glaze
Cranberry-Orange Curd Tart
Cranberry-Nut Bread
Apple-Cranberry Tart
Cranberry Snickerdoodle Cookies
Cranberry-Orange Brownies
Very Cranberry Chocolate Chip Cookies
Cranberry Orange Rolls
