Cranberry Orange Cream Tart Recipe | DFM

Cranberry Orange Cream Tarts

Serving Size

30 servings


  • 1 pkg (30 tarts) 3″ frozen tart shells
  • 4 cups (1 L) milk
  • 1 tsp (5 mL) vanilla extract
  • 1 Tbsp (15 mL) butter
  • 2 1/2 Tbsp (37 mL) all-purpose flour
  • 2 1/2 Tbsp (37 mL) cornstarch
  • 1/2 cup (125 mL) sugar
  • 2 eggs, beaten
  • 1/4 tsp (1 mL) salt
  • ~1 cup (~250 mL) dried cranberries
  • 2 oranges, zested (~1-2 Tbsp), divided
  • 30 sugared cranberries (optional)


1. Preheat the oven to 350°F (175°C). Lay frozen tarts on a baking sheet and bake for 15-20 minutes until golden brown.
2. In a large saucepan, combine milk, vanilla, and butter. Bring to a boil over medium heat, then remove from heat.
3. Grate the zest of 2 oranges. Reserve some of the zest for garnish. In a separate bowl, combine flour, cornstarch, sugar and at least 1 Tbsp orange zest. Add eggs to sugar mixture and whisk until smooth.
4. Slowly whisk the egg mixture into the milk. Return pan to heat and bring to a boil, stirring constantly, until a thick custard-like consistency is reached.  Place 3 or 4 dried cranberries in the empty tart shell and scoop or pour the mixture to fill each shell. Chill for at least one hour.
5. Before serving, sprinkle lightly with orange zest and add sugared cranberry garnish (optional).


Recipe created by chef Larry DeVries


To make Sugared Cranberries:


  • 2 cups (500 mL) fresh cranberries
  • 2 cups (500 mL) granulated sugar, divided
  • ½ cup (125 mL) water


1. In a small saucepan, over medium heat, combine ½ cup of sugar with ½ cup of water.

Stir occasionally until the sugar has dissolved.

Remove from heat and let the syrup cool completely.

2. Add cranberries to cooled syrup, and stir until good coat.

Using a slotted spoon, transfer cranberries to a wire rack; let dry for at least 1 hour (cranberries should be sticky to the touch).

3. In a shallow dish filled with remaining 1 1/2 cups sugar, roll cranberries (in batches) until well coated.

Spread the cranberries in an even layer on a baking sheet and let the sugar harden for 3-4 hours.

Store in an airtight container at room temperature.