Sparkling Cranberry Tartlets My GoTo New Year Desserts

Instructions:

1. Combine flour, sugar, and salt in a food processor. Pulse in cold butter until mixture resembles coarse crumbs.
2. Gradually add ice water, pulsing until the dough just comes together.
3. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
4. Roll out the dough on a lightly floured surface and cut out circles slightly larger than the tart pans.
5. Press the dough into the tart pans, trimming any excess.
6. Dock the bottom of the crusts with a fork.
7. Chill the tart shells for 15 minutes.
8. Preheat oven to 375°F (190°C). Line the tart shells with parchment paper and fill with pie weights or dried beans.
9. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until golden brown. Let cool completely on a wire rack.
10. In a saucepan, combine cranberries, orange juice, and sugar. Bring to a simmer over medium heat, stirring until the cranberries burst and soften.
11. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
12. Return the strained cranberry juice to the saucepan. Add butter, egg yolks, and egg.
13. Cook over low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon (about 5-7 minutes). Be careful not to let it boil!
14. Remove from heat and stir in orange zest.
15. Pour the curd into the cooled tart shells.
16. In a small saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
17. Add cranberries and cook for 1-2 minutes, until slightly softened.
18. Remove cranberries with a slotted spoon and place on a wire rack to dry.
19. Once the cranberries are dry, roll them in granulated sugar.
20. Arrange sugared cranberries on top of the cranberry orange curd in each tartlet.
21. Chill tartlets for at least 30 minutes before serving.