Bake Believe’s White Cranberry Mini Tarts (Low Carb, Gluten Free)

Yield: 12 mini tarts

  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 25 minutes


For the Crust

  • 2 ¼ cups almond flour
  • ¼ cup powdered sugar alternative like Swerve Confectioners
  • 5 tablespoons melted unsalted butter
  • ½ teaspoon salt

For the White Filling

  • 1 cup Bake Believe® White Baking Chips
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • Pinch of salt

For the Cranberry Topping

  • 2 cups fresh cranberries
  • ¾ cup water
  • 1 cup granulated sugar alternative like Swerve
  • Zest of 1 orange


  1. In a medium bowl, combine all of the ingredients for the crust. Press the mixture into 12 mini tart pans, pressing up the sides. Place the tart crusts on a cookie sheet and bake in the oven until they become lightly browned, about 7-9 minutes. Set aside to cool.
  2. Place the heavy cream, 1 tablespoon butter, and salt in a small saucepan over medium heat. Place the white baking chips in a heat-proof bowl. Whisk constantly until the butter melts. Pour the hot cream mixture over the white baking chips and whisk until the mixture is well combined.
  3. Place the melted white mixture in a piping bag and pipe into the 12 tart crusts. Transfer the tarts to the refrigerator to chill until hardened, about 1 hour. Using a toothpick, carefully remove the tarts from their pans.
  4. Place the cranberries, water, and granulated sweetener in a small saucepan and place over high heat. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries pop and the mixture thickens to become a jam-like consistency. Set aside to cool to room temperature.
  5. Spoon the cooled cranberry mixture on top of the tarts. Sprinkle each tart with a little orange zest. Enjoy immediately or store in an airtight container until ready to serve.