Hazelnut & Dried Cranberry Bites with Orange Coulis
Servings
24
Servings
24
Ingredients
Shortbread Crust
Filling
Orange Coulis
Instructions
Shortbread Crust
  1. In a medium bowl, combine flour, sugar, salt & orange zest. Add butter, mix until well combined. Divide shortcrust among 24 tartlet pans. Evenly press pastry on bottom & up the sides of each. Set aside.
Filling
  1. In a large bowl, beat eggs with sugar, flour, extract, corn syrup & melted butter. Fold in chopped hazelnuts, cranberries & citrus peel.
  2. Preheat oven to 375 F. Place tartlet pan on a foil lined baking sheet. Carefully fill tartlet pans (should be enough for 24). Bake for about 20-25 minutes or until lightly golden. Remove from oven & cool on a wire rack.
Orange Coulis
  1. Peel orange in a circular fashion, being careful not to go to thick & getting the pith. Cut in slivers. Juice the orange, straining into a small saucepan. Heat water, orange juice & sugar, bring to a boil. Add slivers of orange peel; simmer about 15 minutes until peel is cooked.
  2. When ready to serve, make a design with some coulis on dessert plates, place tartlets on top. Decorate with a bit candied orange rind!
Recipe Notes
  • If you don’t care for the orange coulis, try serving these little bites with a bit of Grand Marnier flavored whipped cream OR some white “Old English” cheddar.