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Cranberry Creme Brulee Tartlets




Source of Recipe


FISHER FARM


List of Ingredients




---Crust
2 packages refrigerated pie crust (I used Pillsbury)

---Cranberry Filling
2 to 3 Cups Fresh Cranberries
1/2 teaspoon Cinnimon
1/3 Cup Water

---Cream Cheese Filling
12 oz Cream Cheese, softened
2 Tbsp Heavy Cream
1/2 Cup Sugar
3 Eggs
1 tsp Vanilla Extract

---Caramel
1/2 Cup Werther’s Original Hard Candies, Crushed


Recipe



Heat oven to 450 degrees.

In 1 quart saucepan, mix cranberry filling ingredients; heat to boiling. Cook over medium heat about 10 minutes, stirring occasionally, until thickened and allow to cool. Unroll pie crusts on a floured work surface and flatten each crust slightly with a rolling pin. With a 3.5 inch round cutter cut as many rounds from crusts as possible.

Spray muffin tins with Pam for baking and press rounds into tins and up sides with a little beyond the edges of the tin. Bake 8 to 10 minutes or until light brown, remove from oven and let cool. Turn oven down to 350 degrees.

In a large bowl mix Cream Cheese Filling ingredients with electric mixer on medium speed until smooth. Spoon one heaping teaspoon of cranberry filling into each tart shell. Top with cream cheese filling.

Bake 10 to 12 minutes or until center is set. Remove from oven and sprinkle each tartlet with crushed candies. Bake 3 to 5 minutes or until candy has melted.

Refrigerate until thoroughly chilled. Enjoy!

STORE IN REFRIGERATOR