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Christmas: Cranberry Pistachio Tartlets

Source of Recipe


Southern Living



List of Ingredients



• -- Pistachio Pastry Shells --
  
• 1/3 cup butter, softened
  
• 1 (3-ounce) package cream cheese, softened
  
• 1 cup all-purpose flour
  
• 1/3 cup finely chopped pistachios
  
• 2 Tbsp powdered sugar
  
• .
  
• -- Cranberry-Pistachio Filling --
  
• 2 large eggs
  
• 2/3 cup sugar
  
• 1/3 cup light corn syrup
  
• 2 Tbsp butter, melted
  
• 1 tsp vanilla extract
  
• 1/3 cup coarsely chopped sweetened dried cranberries
  
• 1/3 cup chopped pistachios
  
• .
  
• -- Garnish --
  
• Sweetened whipped cream, finely chopped pistachios, and chopped sweetened dried cranberries
  






Instructions



1. Prepare Pistachio Pastry Shells:
   Beat butter and cream cheese at medium speed with an electric mixer until smooth. Add flour, pistachios, and powdered sugar, beating well. Shape dough into a ball; wrap in wax paper, and chill for 1 hour.
   
   
2. Divide dough into 24 balls. Place balls in 2 lightly greased (12-cup) miniature muffin pans. Press balls into bottom and up sides of pan. Chill until ready to fill.
   
   
3. Prepare Cranberry Pistachio Filling:Preheat oven to 350° F. Whisk eggs in a medium bowl; whisk in sugar and next 3 ingredients. Add cranberries and pistachios, stirring well. Remove pastry shells from refrigerator. Spoon filling into shells. Bake at 350° for 24 minutes, or just until set. Let cool in pans 5 minutes. Remove from pans, and cool completely on wire racks. Garnish, if desired.
   
   Makes 2 dozen.