# Components:
→ Tart Shells
01 - 12 mini phyllo or shortcrust tart shells
→ Cranberry Jalapeño Filling
02 - 1 cup cranberries, coarsely chopped
03 - 1 small jalapeño, seeded and finely diced
04 - 1/4 cup green onions, finely chopped
05 - 1/4 cup fresh cilantro, chopped
06 - 1/3 cup granulated sugar
07 - 1 tablespoon lime juice
08 - 1/8 teaspoon salt
09 - 8 ounces cream cheese, softened
→ Garnish
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon sliced jalapeño (optional)
12 - Zest of 1 lime (optional)
# Preparation steps:
01 - Combine cranberries, jalapeño, green onions, cilantro, sugar, lime juice, and salt in a medium bowl. Mix thoroughly and let stand for 10 minutes to macerate cranberries and blend flavors.
02 - Beat softened cream cheese in a separate bowl using a hand mixer or spatula until it is smooth and creamy.
03 - Fold half of the prepared cranberry mixture gently into the cream cheese, combining just until incorporated. Reserve remaining cranberry mixture for topping.
04 - Spoon or pipe the cream cheese filling into each tart shell, filling almost to the top.
05 - Spoon a portion of the reserved cranberry mixture onto each tart.
06 - Garnish the tarts with additional cilantro, optional sliced jalapeño, and lime zest.
07 - Serve immediately, or refrigerate up to 2 hours for best texture.
