Cranberry Bourbon Tartlet

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For the Compote

  • 8 oz. fresh cranberries, whole
  • ½ c. brown sugar
  • c. white sugar
  • c. freshly squeezed orange juice
  • 24 Tbsp. water
  • 2 oz. bourbon (or more to taste)
  • ½ Zest of an orange + more for garnish

Other Ingredients:

  • 2 packets of Athens Phyllo Shells
  • Whipped topping: “Time is a precious commodity” types of hosts/hostesses can go for a tub of Philadelphia No Bake Original Cheesecake Filling and a can of Whipped Cream. “I wanna go all out and do this” types of hosts/hostesses can follow my recipe for the cheesecake base at and grab some heavy whipping cream to make your own whipped cream.


  1. Start the cranberry filling by adding all ingredients other than the reserved orange zest for garnishing in a medium saucepan over medium/low heat. When you begin, the cranberries should be just covered with water and juice, add more orange juice if needed.
  2. Stir occasionally and cook for 15-20 minutes or until the majority of the liquid has reduced. Be careful to not boil the mixture, keep it no higher than a gentle simmer. * Prepare the phyllo shells as directed while you wait.
  3. Once most of the cranberries have popped, remove from heat adding in your orange liquor if using. Let rest until cool.
  4. To assemble the tartlets, distribute the crisped and cooled phyllo shells out over your workspace with enough space in-between to allow for easy work.
  5. Add your cheesecake filling to a piping bag (a large plastic bag with a hole cut out of one edge will work) and pipe in until each phyllo shell is ½ of the way full.
  6. Add a dollop of the cooled cranberry orange bourbon compote.
  7. Top with cream if desired and a garnish of orange zest.
  8. Keep in the fridge until ready to serve.