Cranberry Lemon Tarts
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This holiday season create a lower calorie dessert by making a sweet swap. Cranberry Lemon Tarts make the perfect holiday dessert and can be made ahead!
We are almost all the way through cranberry week and I am starting to get a little sad. I have had so much fun creating and sharing the cranberry recipes you’ve seen here this week. Today, I am sharing a recipe for Cranberry Lemon Tarts that swaps out sugar for a lower calorie alternative.
For these tarts, I replaced the sugar in my regular recipe with SPLENDA® No Calorie Sweetener. My dad, who is diabetic, frequently uses SPLENDA® in place of sugar so it made perfect sense to create a holiday recipe that is lower in calories (swapping just 3 tablespoons of sugar with SPLENDA® No Calorie Sweetener saves almost 130 calories) so he might be able to enjoy a little bit more of the holiday treats.
SPLENDA® is great in baking too because it can be used almost anywhere sugar is used; even in baking. Making swaps in cooking to a lower calorie sweetener is a great way to help manage weight.
All of the pieces of this lemon tarts recipe can be made in advance and just assembled the day you plan to serve them. I made mine into mini tarts using cute, holiday inspired pans but you could easily make this one larger tart too. I can’t wait to serve these Cranberry Lemon Tarts at our Christmas dinner.
What are some SWEET SWAPS™ you are making this holiday season? Have you tried cooking or baking with SPLENDA® No Calorie Sweetener or Brown Sugar Blend?
If you love Cranberry Lemon Tarts, you’ll love these other amazing tart recipes:
Essential items for this recipe (contains affiliate links):
- Saucepan
- Whisk
- Food processor
- Tart pan
Ingredients
Crust:
- 30 Ginger Thin Cookies
- 1 tbsp SPLENDA® No Calorie Sweetener
- 3 tbsp Butter melted
Lemon Curd:
- 1/2 cup Fresh Lemon Juice
- 1/2 tsp Cornstarch
- 3/4 cup SPLENDA® No Calorie Sweetener
- 6 large Egg Yolks
- 1 stick Butter cut into pieces
- 2.5 tsp Grated Lemon Peel
Cranberry Topping:
- 1/3 cup Water
- 1.5 tsp Cornstarch
- 2/3 cup SPLENDA® No Calorie Sweetener
- 3 tbsp Raw Honey
- 3 cups Cranberries
Instructions
- To create the lemon curd, whisk together lemon juice and cornstarch in a heavy bottomed saucepan. Add SPLENDA® No Calorie Sweetener and egg yolks. Then, stir in butter.
- Heat over medium heat, whisking constantly, until mixture begins to simmer and thicken; about 8-10 minutes. Strain into a bowl and stir in lemon peel. Cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Place ginger cookies and 1 Tbsp SPLENDA® No Calorie Sweetener into bowl of food processor. Pulse until cookies are crushed into crumbs. Stir in melted butter.
- Press cookie mixture into bottom of tart pan. Bake in oven for 8 minutes or until lightly browned. Remove from oven and cool.
- For cranberry topping, whisk together water and 1 1/2 tsp cornstarch. Stir in honey and SPLENDA® No Calorie Sweetener. Bring to a boil.
- Stir in cranberries and simmer until cranberries just begin to pop; about 5 minutes. Remove from heat and cool completely. Topping with thicken as it cools.
- Pour lemon curd on top of cooled crust. Top with cranberry topping. Garnish with grated lemon peel if desired.
Notes
- You can make each piece ahead of time and store separately until ready to assemble and serve.
