Cranberry Mousse Tarts
Gooble google goo and gobble gobble giggle…I wish turkey only cost a nickle! 😉
I hope you all had a fabulous Thanksgiving! Mine was really good and full of food and good people. I actually went to Penn State the day after Thanksgiving (post will be coming for that one) which was SO much fun! Was able to catch up with two of my closest friends, Kait and Tamara. Love them to death!
Normally, I am just the helper on Thanksgiving because my mom is in charge (I am sure most of you know how this is haha). I try to fill in when she can’t multi-task anymore haha. This year I wanted to make something and I knew it wasn’t going to be a main focus but I still wanted to contribute. So I decided to make Cranberry Mousse Tarts. The only problem was…it was a short week at work and I was trying to get ready to go to PSU so I was really pressed for time. Which means, I cheated… 🙁
I did not make portions of this recipe from scratch and I do apologize but sometimes you just don’t have the time too! Don’t judge me! haha
Even though this wasn’t all homemade it still turned out pretty darn good!
Ingredients for Cranberry Mousse Tarts:
- 1 envelope unflavored gelatin
- 2/3 cup water
- 1/2 cup granulated sugar
- 1 cup whole cranberries, chopped
- 1 box Pillsbury pie crusts
- 1/4 cup whipping cream
- 3 teaspoons powdered sugar
- Coarse sugar if desired
Sprinkle the gelatin on the water to soften it. In a saucepan, heat the sugar and cranberries just to boiling over medium heat, stirring occasionally. Remove from heat and stir in the gelatin mixture. Refrigerate for 30-40 minutes or until it starts to thicken.
Heat your oven to 425º.
Unroll the pie crusts and use your mini tart pans to cut out the shapes. It was easiest to roll the dough over the tart pan and then press the dough around the crimped edges. Cut it just like a cookie cutter! Press the dough into the tart pans and generously prick the crusts with a fork. Back the crusts in the oven for 6 to 9 minutes or until light golden brown. Cool your crusts completely on a cooling rack for about 15 minutes. After they have cooled remove them from the mini tart pans.
In a small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of powdered sugar, beat until stiff peaks form.
Fold in cranberry mixture and refridgerate for about 10 minutes until it has thickened. Spoon the mixture into the tart cups. Store in the refrigerator.
I added a little bit of extra to my tarts. Since they weren’t completely homemade I thought I could make them look a little cuter. I had some extra pie crust that I made polka dots with. I just used a small cookie cutter and made little dots and covered them with coarse sugar. Then in between the dots I put cranberry sauce. Let me show you…
They were sweet but also tart which just made them really yummy. Pretty light too. After eating all the delicious food I am always so stuffed so to have something that was a little less filling was actually a nice change of pace!
I hope you all have a great start to your week…Happy Monday!
23 Comments
gingerbreadbagels
Those are so cute, I love them! There’s absolutely nothing wrong with using ready made pie crust when you need to! 🙂 The filling is just calling my name, I LOVE cranberry desserts.
RavieNomNoms
Thank you Lindsey!
theveggie
They’re cute. I didn’t know it’s possible to buy ready made dough to fit into mini tart pans?
RavieNomNoms
They were not fitted, man that would have made things really easy! haha… I bought the pie crust and then used the tart pans as cookie cutters to put it down into the pans.
briarrose
Adorable. I love the tart factor.
Angie's Recipes
I love mini tarts…yours look so adorable and I bet they taste as great as they look!
RavieNomNoms
Thanks Angie!
Chef Dennis
those are really cute tarts! I love the idea of cranberry mousse, and its ok to use store bought dough, we have all been there!
I’m sure they were a hit at dinner, its just too bad PS couldn’t come away with a win, it would have made the day much better!
Cheers
Dennis
RavieNomNoms
Well as long as you say it is OK Dennis, I feel much better 😉
and I know! I was really hoping that PSU could have won, but hey…that is part of the game right?
Dionne Baldwin
No judgement here sweets. From scratch can be great but sometimes you can’t work harder you work smarter. 😉 These look SO good and so adorable! Thanksgiving is over but I could totally pull this off. And yes, I will buy pie crust. Just don’t tell my mom!
RavieNomNoms
Haha amen to that Dionne! My mom actually said “I will have to give you my pie crust recipe so you don’t have to buy store bought anymore”. YES! 🙂
Evan @swEEts
Cheating is completely fine as long as the final dessert is fabulous and you are doing it for a reason like catching up with friends! Where did you get your little tart pans if you don’t mind me asking??
RavieNomNoms
They were actually my mothers, but she got them at this little Amish store that was about 40 mins from where we used to live in Pennsylvania. They had all sorts of awesome stuff like that!
Joy
I love the use of making cranberries into a mousse. It looks great.
RavieNomNoms
Thank you Joy!
Magic of Spice
You call that cheating? 🙂 They look wonderful and would be a perfect treat all season 🙂
RavieNomNoms
Haha, thanks for the boost! I’m glad you don’t think it was cheating!
Tes
Wow these tart looks so beautiful. I love the peal pink mousse… it sounds so yummy 🙂
RavieNomNoms
Yea, I love how the mousse turned out pink. Was different from most Thanksgiving treats 🙂
the constant hunger
I usually never make dessert. The ones from the bakery are so darn good. But this looks simple enough for me to make.
RavieNomNoms
It was very simple, the only bad part was that you needed to let things cool. So it was a little time consuming.
Marisa
Raven, it is snowing on your blog! I love it! These little tarts looks great. I always think of having cranberries with the turkey, but as proven by you, they also work great for dessert!
RavieNomNoms
I know!! I was so very excited when I saw I could make it snow on my blog! Haha…I’m glad you enjoyed the tarts! 🙂