Cranberry Meringue Tartlets Recipe – Sweet, Tangy & Elegant Dessert

Cranberry Meringue Tartlets Recipe – Sweet, Tangy & Elegant Dessert

Why You'll Love This Recipe

These Cranberry Meringue Tartlets are a delightful balance of sweet, tart, and creamy flavors. The buttery tart shells hold a smooth, tangy cranberry curd, all topped with fluffy toasted meringue. What makes this recipe even more special? The addition of NY Vanilla’s premium vanilla beans enhances the cranberry’s natural tartness, adding depth and warmth to every bite. Perfect for the holidays or any occasion when you want to impress with an elegant dessert.

Tools You Will Need

  • Tartlet pans (or a muffin tin) for shaping the tartlet shells
  • Rolling pin to roll out the tart dough
  • Mixing bowls for preparing the crust, filling, and meringue
  • Saucepan for cooking the cranberry curd
  • Electric mixer to whip the meringue to stiff peaks
  • Fine mesh sieve to strain the cranberry curd for a smooth texture
  • Piping bag (optional) for neatly piping the meringue
  • Kitchen torch (or oven broiler) to toast the meringue

Ingredients

For the Tart Shells:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 egg yolk
  • 1 tbsp cold water

For the Cranberry Curd:

  • 2 cups (200g) fresh or frozen cranberries
  • ½ cup (100g) granulated sugar
  • 1 tbsp lemon juice
  • 1 vanilla bean (from NY Vanilla)
  • 2 egg yolks
  • 2 tbsp unsalted butter

For the Meringue Topping:

  • 2 egg whites
  • ½ cup (100g) granulated sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

How to Make Cranberry Meringue Tartlets

1. Make the Tart Shells:

  • Preheat oven to 350°F (175°C).
  • In a bowl, combine flour and sugar, then cut in the cold butter until the mixture resembles coarse crumbs.
  • Add the egg yolk and cold water, mixing until the dough comes together.
  • Roll out the dough and cut it into circles to fit your tartlet pans. Press into the pans and prick the bottoms with a fork.
  • Bake for 12-15 minutes, until golden. Let cool completely.

2. Prepare the Cranberry Curd:

  • In a saucepan over medium heat, combine cranberries, sugar, lemon juice, and the scraped vanilla bean seeds.
  • Cook until cranberries burst and soften (about 5-7 minutes), then blend and strain the mixture for a smooth texture.
  • Return to low heat, whisk in egg yolks and butter, and cook until thickened (about 3-4 minutes).
  • Let cool slightly, then spoon the curd into the tart shells.

3. Make the Meringue:

  • In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
  • Gradually add sugar and vanilla extract, beating until stiff, glossy peaks form.

4. Assemble & Toast the Meringue:

  • Pipe or spoon the meringue over the cranberry curd, ensuring it touches the edges of the tartlet shells.
  • Use a kitchen torch to lightly toast the meringue or place the tartlets under a broiler for 1-2 minutes.

Storage: Store leftover tartlets in an airtight container in the refrigerator for up to 3 days. The tart shells may soften slightly over time.

Freezing: You can freeze the tart shells and cranberry curd separately for up to 2 months. However, do not freeze the meringue, as it does not hold up well after thawing.

 

Tips for Success

  • Chill the Dough: Let the tart dough rest in the fridge for 30 minutes before rolling for a flakier crust.
  • Use Fresh Cranberries: They provide a brighter, fresher flavor, but frozen cranberries work just as well.
  • Toast the Meringue Safely: If using a broiler, watch closely to prevent burning, it only takes seconds to go from golden to burnt.

Frequently Asked Questions

1.     Can I make these ahead of time?

·       Yes! You can make the tart shells and cranberry curd a day in advance and assemble just before serving.

2.     What can I use instead of a kitchen torch?

·       You can briefly place the tartlets under an oven broiler on high heat for 1-2 minutes.

3.     Can I use vanilla extract instead of a vanilla bean?

·       While vanilla extract works, fresh vanilla beans from Aayuluxe provide a richer, more aromatic flavor.

4.     Do I need a tartlet pan?

·       No, a muffin tin works as a great alternative.

More Cranberry Recipes to Try

  • Cranberry Vanilla Shortbread Cookies: Buttery cookies with a hint of tart cranberries and warm vanilla.
  • Cranberry & Orange Loaf Cake: A citrusy, moist cake perfect for the holidays.
  • Cranberry White Chocolate Truffles: A festive and elegant bite-sized treat

 Recipe

Cranberry Meringue Tartlets with Vanilla

Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 20 minutes
Yield: 8 tartlets

Ingredients:

  • Tart Shells: Flour, butter, sugar, egg yolk, water
  • Cranberry Curd: Cranberries, sugar, lemon juice, vanilla bean, egg yolks, butter
  • Meringue: Egg whites, sugar, cream of tartar, vanilla extract

Instructions:

  1. Make and bake the tart shells.
  2. Cook the cranberry curd, strain for smoothness, then let it cool before filling the tart shells.
  3. Whip the meringue until stiff peaks form.
  4. Pipe or spoon meringue over the curd and toast it with a kitchen torch or broiler.

Final Thoughts

These Cranberry Meringue Tartlets are a stunning dessert that balances tart and sweet flavors perfectly. The smooth cranberry curd, buttery crust, and fluffy vanilla-infused meringue create a luxurious bite-sized treat. Whether for the holidays or an elegant dinner party, these tartlets will impress. Try this recipe today and enjoy a deliciously tangy and sweet creation!

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