Candied Cranberry Tartlets
Makes 8
2 cups all-purpose flour
1¾ cups granulated sugar, divided
¼ teaspoon salt
8 tablespoons cold butter, divided
⅓ cup ice-cold water
2 cups milk
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 large egg
2 egg yolks
3 tablespoons cornstarch
1 cup heavy whipping cream
¼ cup confectioners’ sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
1½ (12-ounce) packages frozen cranberries
1. In the work bowl of a food processor, pulse together flour, ¼ cup granulated sugar, and salt. Add 6 tablespoons cold butter, and pulse until mixture is crumbly, about 30 seconds. With processor running, gradually add ⅓ cup ice-cold water in a slow, steady stream just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
2. Preheat oven to 350°. Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll dough to a ⅛-inch thickness. Using a 5-inch round cutter, cut 8 rounds. Reserve remaining dough scraps. Place dough rounds in 8 (4-inch) mini tart pans, pressing dough into bottoms and up sides. Prick bottoms with a fork.
4. Bake until crust begins to turn golden, 10 to 12minutes. Set aside to let cool.
Reroll dough scraps to a -inch thickness. With a leaf-shaped cookie cutter, cut 8 leaves. Using a paring knife, make an indentation down the middle of each leaf to create a vein, being careful not to cut through dough. Place leaves on prepared
