These mini dessert tarts are sweetened with a gooey filling of fresh cranberries and brown sugar and topped with crunchy, toasted hazelnuts.
Tips: We do not recommend using a brown sugar substitute for this recipe.
To toast hazelnuts, preheat oven to 350 degrees F. Place the nuts in a shallow baking pan lined with parchment paper. Bake about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.