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Ingredients

60 pre-baked mini phyllo dough shells 2 cups shelled hazelnuts 1 cup dried cranberries 6 tablespoons unsalted butter 1 cup packed brown sugar ½ teaspoon salt ⅛ teaspoon ground cloves, or more to taste 3 large eggs ½ cup light corn syrup 1 tablespoon molasses 1 tablespoon vanilla extract

Nutrition Info

93.7 calories carbohydrate: 10.9 g cholesterol: 12.4 mg fat: 5.1 g fiber: 0.5 g protein: 1.5 g saturatedFat: 1 g servingSize: - sodium: 35.8 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
Bake in the preheated oven until golden and set, about 25 minutes.

60 tarts

Sweet cranberry and nut tarts in a caramel custard. They make a delicious alternative to cookies and cakes at holiday parties.