# What You'll Need:
→ Tart Shells
01 - 12 mini phyllo or shortcrust tart shells (store-bought or homemade)
→ Cranberry Jalapeño Filling
02 - 1 cup fresh or frozen 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
# Cooking Steps:
01 - In a medium mixing bowl, combine chopped cranberries, jalapeño, green onions, cilantro, sugar, lime juice, and salt. Stir thoroughly and let stand for 10 minutes to allow the flavors to meld.
02 - Place softened cream cheese in a separate bowl and use a hand mixer or spatula to beat until smooth and creamy.
03 - Gently fold half of the cranberry mixture into the cream cheese until fully incorporated. Set aside the remaining cranberry mixture for later use.
04 - Spoon or pipe the cream cheese mixture into each tart shell, filling nearly to the rim.
05 - Top each tart with a spoonful of the reserved cranberry mixture.
06 - Garnish tarts with additional cilantro, sliced jalapeño, and lime zest if desired. Serve immediately, or refrigerate for up to 2 hours for optimal texture.
