Ingredients:

  • 1 ½ cups All-Purpose Flour (plus extra for dusting)
  • 5 oz Unsalted Butter (cold, cubed)
  • ½ cup Icing Sugar (Confectioners’ Sugar), sifted
  • 1 Large Egg Yolk
  • 1 tsp Orange Zest (finely grated)
  • ¼ tsp Fine Sea Salt
  • 1 ½ cups Fresh or Frozen Cranberries
  • ⅓ cup Granulated Sugar (Caster Sugar)
  • ⅓ cup Fresh Orange Juice
  • 1 small Cinnamon Stick (or ⅛ tsp ground mixed spice)
  • 8 oz block Cream Cheese (full-fat, softened)
  • ½ cup Powdered/Icing Sugar
  • 1 tsp Vanilla Extract
  • 3 sheets Gelatine Sheets (Gold grade) or 2 tsp gelatine powder
  • ¼ cup Cold Water (for blooming)
  • 1 ¼ cups Double Cream (Heavy Cream), very cold
  • ⅛ tsp Ground Mixed Spice (for warmth)
  • Icing Sugar (for dusting)
  • Fresh Cranberries or Candied Orange Peel (for garnish)

Instructions:

  1. Prepare the Dough: In a food processor (or using your hands), pulse the flour, cold cubed butter, salt, and icing sugar until the mixture resembles coarse breadcrumbs.
  2. Bind: Add the egg yolk and orange zest. Pulse briefly until the dough just comes together into a cohesive ball. Do not overmix.
  3. Chill: Flatten the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
  4. Shape and Rest: Roll the chilled dough out to about 3mm thick. Cut out rounds and press gently into the mini tart tins. Prick the bottoms thoroughly with a fork. Chill again for 15 minutes.
  5. Blind Bake: Preheat oven to 350°F (175°C). Line the pastry shells with parchment paper and fill with baking beans. Bake for 10 minutes. Remove the beans and parchment, then bake for another 5–7 minutes until lightly golden and dry. Cool completely on a wire rack.
  6. Simmer Compote: Combine cranberries, orange juice, caster sugar, and cinnamon stick in a small saucepan. Bring to a gentle boil, then reduce heat to low.
  7. Reduce: Simmer for 10–12 minutes, stirring occasionally, until the cranberries have burst and the liquid has thickened to a syrupy consistency. Remove the cinnamon stick.
  8. Cool Compote: Transfer the compote to a bowl and chill completely in the fridge until ready to use.
  9. Bloom Gelatine: Place the gelatine sheets in the cold water for 5 minutes until soft and pliable. Squeeze out excess water and set aside.
  10. Whip Cream: In a large, cold bowl, whip the double cream with the mixed spice until soft peaks form. Do not over-whip. Set aside in the fridge.
  11. Cream Base: In a separate bowl, beat the softened cream cheese, vanilla extract, and icing sugar until completely smooth, light, and fluffy.
  12. Dissolve Gelatine: Gently heat the squeezed gelatine until fully liquid and clear. Do not boil.
  13. Combine: Slowly drizzle the liquid gelatine into the cream cheese mixture while the mixer is running low speed.
  14. Fold: Gently fold the whipped cream into the cream cheese mixture using a spatula, working carefully to keep the mixture light and airy.
  15. Layer the Base: Spoon approximately 1 tablespoon of the chilled cranberry compote into the base of each cooled shortcrust shell.
  16. Fill with Mousse: Pipe or spoon the mousse mixture over the compote, filling the shells slightly above the rim to create a gentle dome.
  17. Set: Place the tartlets carefully onto a tray and refrigerate for a minimum of 3 hours, or ideally overnight, until the mousse is completely firm.
  18. Serve: Just before serving, dust lightly with icing sugar snow and garnish with fresh cranberries or candied orange peel.