Join us on Facebook, Watch us on YouTube Join us on Facebook Google+ Pinterest Join us on Twitter Watch us on YouTube
Logo home
Cranberry Cream Tart
You Might Also Like
Simply Organic Carrot Cake Mix
Simply Organic Peppermint Flavor
Simply Organic Vanilla Extract

Ease of Preparation: Moderate

Preparation Time: 40 min
plus chill time

Cook Time: 20 min

Servings: 10

Recipe By: Organic Valley Test Kitchen

Other Breakfast & Brunch
Other Desserts
Other Simply Organic Extracts & Flavors

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*

NEWSLETTERS
STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

Cranberry Cream Tart

Perfect for any fall occasion, but especially welcome during the holidays, this tart recipe combines our almond extract with cranberries to create a real sweetheart of a sweet tart.

Ingredients
Crust:
1 stick Organic Valley Butter, softened (1/2 cup)
1/4 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons Organic Valley 2% Milk
1/4 teaspoon Simply Organic Almond Extract
Filling:
3 ounces Organic Cream Cheese, softened
1/3 cup powdered sugar
1/4 teaspoon Simply Organic Vanilla Extract
1/2 cup Organic Valley Heavy Whipping Cream
Topping:
2 cups fresh (or frozen and thawed) cranberries
3/4 cup sugar, divided
1/2 cup water
1 tablespoon cornstarch
Garnishes:
1/2 cup Organic Valley Heavy Whipping Cream
1/4 teaspoon Simply Organic Almond Extract
1 tablespoon sugar
 10 to 12 whole cranberries
Directions
To make the crust: Heat oven to 400 degrees. Grease a 9 1/2-inch springform pan (with removable bottom), or similarly sized tart pan. Beat the softened butter and sugar in bowl until light and fluffy. Stir in flour, milk and almond extract. Press this mixture into the bottom and sides of the pan. Bake until pale brown, 12 to 15 minutes. Cool completely.

To make the filling: Combine cream cheese, powdered sugar and vanilla extract in a deep bowl. Beat until light and fluffy. Continue beating as you drizzle in the heavy cream. Chill thoroughly.

To make the topping: Mix cranberries, 1/2 cup of the sugar and 1/2 cup water in saucepan. Bring to boil; cook 2 minutes, stirring occasionally. Combine remaining 1/4 cup sugar and cornstarch; stir into cranberry mixture. Cook until thickened, 1 to 2 minutes. Cool mixture, then chill it thoroughly.

To assemble and garnish the tart: Spread cream cheese filling evenly over crust. Spoon cranberry topping over filling to within one inch of filling edge.

Whip heavy cream until soft peaks begin to form. Add almond extract and sugar; whip until firm peaks form. Decorate tart with dollops of whipped cream (a pastry bag works best). Accent each dollop with a whole cranberry. Keep tart chilled until you’re ready to serve it.
Featuring
Nutrition Facts
As prepared, each serving contains 360 calories, 21g total fat, 65mg cholesterol, 120mg sodium, 42g total carbohydrate and 3g protein.
 
home Shopping Basket My Account