Seasonal Kitchen

Individual Sweet Cranberry Tarts

Average: 5 (2 votes)
(2 votes)
Individual Sweet Cranberry Tarts
share Share
bookmark_border Copy URL
2 h.
ready in 3 h. 40 min.
Ready in

Healthy, because

Even smarter

These individual tarts are high in sugar but a good source of antioxidants from the cranberries.

If you don't have cranberries, feel free to use another berry instead.


For the pastry
2 cups all-purpose flour
½ cup sugar
cup butter
1 egg
butter (to grease the tins)
For the topping
2 cups sweetened condensed milk
1 cup milk
¼ cup butter
0.333 cup sugar
2 cups ground poppy seed
2 tablespoons Semolina
To garnish
½ cup dried Cranberry (chopped)
¾ cup Hazelnuts (chopped)
How healthy are the main ingredients?

Preparation steps

To make the pastry, pile the flour and the sugar on the work surface and stir in a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and quickly knead into a smooth pastry. Shape into a ball, wrap in cling film and chill for 30 minutes.
Place the condensed milk in a pot and bring to the boil. On a medium heat, stir constantly for around 30 minutes, until a thick toffee is created. Leave to cool.
To make the poppy seed filling, heat the milk, butter and sugar in a pot and add the poppy seeds and the semolina. Allow to bubble for around 5 minutes and then remove from the heat. Leave to cool slightly.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease the tartlet tins with butter.
Split the pastry into 8-10 equal pieces and roll out on a floured work surface slightly bigger than the baking tins and place the pastry in the tins creating an edge all the way round. Fill with the poppy seed mixture and bake for around 30 minutes.
Transfer the toffee into a piping bag and pipe onto the tartlets. Sprinkle with the cranberries and the hazelnuts and serve.