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Cranberry Cream Cheese Tart

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“Use frozen cranberries if you cant find fresh-this is a lovely dessert for summer or winter!”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a small saucepan combine the cranberries, 1/4 cup of white sugar and the orange juice.
  3. Cook, uncovered over medium heat until the cranberries pop and the mixture thickens just a bit, stirring constantly to prevent scorching.
  4. Set aside.
  5. In a food processor combine the cream cheese, remaining sugar, egg, egg white and vanilla or almond extract.
  6. Process until smooth.
  7. Set aside.
  8. Spray a 9-inch tart pan with the cooking spray.
  9. Lightly spray 1 sheet of phyllo dough, fold in h alf and gently press into tart pan.
  10. Edges will extend over edge.
  11. Repeat and place second sheet across first in a criss-cross pattern.
  12. Repeat with remaining two sheets so that all of the tart pan is covered.
  13. Turn under edges and bake for 5 minutes.
  14. Spoon cream cheese mixture into phyllo crust, spreading evenly.
  15. spoon Cranberry mixture over cream cheese mixture, spreading evenly.
  16. Using a fork marble slightly but dont go too deep.
  17. Bake for 25 minutes.
  18. Let cool for 1 hour on a wire rack.
  19. Cover and chill for 4 hours.
  20. Remove and drizzle on both kinds of melted chocolate.
  21. Garnish with candied orange peel.
  22. Serve.

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