Cranberry Curd Tartlet

Candied Mandarin Peel

• Place mandarin peels in a medium saucepan and fill with enough water to cover the peels. Bring to a boil and simmer for 5 minutes. Drain and repeat two more times. Transfer boiled peels to a plate and set aside.
• Combine 1 cup sugar and 1 cup of water in the same saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves. Add peels and gently simmer for 10 minutes. Remove from heat and let cool in the syrup.
• Use a slotted spoon to transfer peels to a wire rack to drain. Place remaining ½ cup sugar in a large, shallow bowl. Working in batches, toss peels in granulated sugar to coat and spread out on a baking sheet. Repeat until all of the peels have been coated. Let dry completely at room temperature.

White Chocolate Mousse

• Place water in a small bowl and sprinkle gelatin over top. Let sit 5 minutes to hydrate.
• Heat ½ cup heavy cream in a small saucepan over medium heat, until bubbles just begin to form along the edge. Remove from heat and stir in gelatin until melted.
• Pour cream over white chocolate and let sit 2-3 minutes to melt. Whisk until smooth; let cool to room temperature.
• Pour remaining ¾ cup heavy cream into a medium bowl and use a handheld mixer to beat it to stiff peaks. Gently fold the whipped cream into the melted white chocolate in 2 parts until just combined. Transfer to a shallow dish, cover and chill at least 1 hour.

Tart Shells

• Combine the flour, powdered sugar, and salt in the bowl of a food processor fitted with a blade attachment. Pulse to mix. Add butter and pulse until the mixture resembles breadcrumbs.
• Add egg and pulse until dough comes together. Scoop dough onto a piece of parchment paper. Cover with another sheet of parchment and roll out to a scant 1/4-inch thick. Chill for at least 1 hour, or until very firm.
• Place four 4-inch mini tart pans on a baking sheet. Cut chilled dough into four 5-inch rounds, re-rolling dough if needed. Gently transfer pastry rounds into the tart pans and press dough into the edges of the pan. Chill at least 30 minutes.
• When ready to bake, preheat oven to 325°F.
• Prick the bottom of the pastry with a fork and line it with a small piece of foil filled with pie weights. Bake for 15 minutes, then remove the foil and weights, and bake another 10-12 minutes, or until golden brown and dry. Let the crust cool completely.

Cranberry Curd Tarts

• Preheat oven to 350°F.
• Combine cranberries, orange zest and orange juice in a saucepan over medium heat. Bring to a simmer and cook, stirring, until cranberries have popped open and softened, 5-7 minutes. Transfer to a blender and blend smooth.
• Return to the saucepan and whisk in sugar, eggs and salt. Cook over medium heat, stirring constantly with a rubber spatula, until it comes to a gentle simmer and thickens, 5-10 minutes.
• Remove from the heat and whisk in butter, one piece at a time, waiting until the butter is fully incorporated before adding the next piece. Pass curd through a fine mesh sieve into a clean bowl.
• Divide curd into the mini tart shells and smooth the top. Bake 10-12 minutes, or until edges are set but center still jiggles. Let cool 1 hour, then chill for at least 2 hours.
• To serve, spoon a quenelle of chilled white chocolate mousse on top of the tart and garnish with candied mandarin peels.