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Mini Cranberry and Pecan Tarts (Louise Huneault)

Prep Time :
20 min
Bake Time :
Makes :
18 tarts
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This recipe is:

18 frozen mini tart shells (2“, 5 cm)

2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated

1 cup (250 mL) (105 g) frozen cranberries

2/3 cup (160 mL) unsweetened orange juice

1 tbsp (15 mL) cornstarch

1/2 tsp (2 mL) cinnamon

1/2 tsp (2 mL) nutmeg

1/4 tsp (1 mL) allspice

zest of 1 large orange

1/2 cup (125 mL) roughly chopped pecans


Preheat oven to 375°F (190°C). Place frozen tart shells on baking sheet.

Place SPLENDA® Granulated, cranberries, orange juice, cornstarch, cinnamon, nutmeg, allspice and orange zest in medium saucepan. Bring to a boil, reduce heat and simmer gently until mixture has caramelized and thickened and skin on cranberries begin to split, about 1 1/2 - 2 minutes. Remove from heat.

Gently mash cranberries with potato masher. Stir in pecans.

Divide cranberry mixture equally among tart shells. Bake until cranberry mixture is bubbly and tart shells are lightly golden, about 23-25 minutes. Remove tarts to rack and cool completely.

Store tarts in airtight container for up to 3 days or freeze for up to 3-4 weeks

Nutrition Information

Amount per Serving

Serving Size: 1 tart

Total Calories: 130

Calories from Fat: 80

Total Fat: 8 g

Saturated Fat: 1

Cholesterol: 0 mg

Sodium: 120 mg

Total Carbohydrates: 13 g

Fibre: 1 g

Sugars: 2 g

Protein: 1 g

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