![]() This recipe does not have you bake the curd in the crust. If you plan to make the sugared cranberries, make these on the day you assemble the tarts. This gives ample time for the curd to set, and then you only have to make the meringue and assemble the day you plan to serve. It's best to make the cranberry curd and tartlet shells the day before you serve them. This recipe will follow this timeline: cranberry curd (so it has time to chill), tartlet shells, meringue. Also optional, but is the easiest and most precise way to toast the meringue. Not necessary, but is the easiest way to add the meringue. If you don't have or want to purchase the tartlet pans, you can also use a muffin tin following the same instructions. A touch of food coloring makes it extra bright. ![]() Because this recipe uses full egg yolks, it is much lighter in color and more pink rather than red. ![]() Pink and or red, this is optional, but really helps to bring out the color. For all three component of the recipe - crust, curd, and meringue! You'll need one full egg for the crust, three full eggs for the curd, and two egg whites for the meringue. You'll need extras if you plan to make some sugared cranberries, as well. For the curd - this gets cooked down and passed through a sieve. If you'd like to switch it up, you can also use my Chocolate Sweet Tart Crust for a nice twist! This pastry dough is also used for my Blueberry White Chocolate Ganache Tart. I use my no-fail Sweet Tart Crust recipe for these tartlets.
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