Cranberry-Walnut Tarts with Splenda

Tarts are a snap to make when you start with a refrigerated pastry.

Makes: 24 servings
Preparation Time: 15 minutes
Bake Time: 20 minutes

1/2 (15-ounce) package refrigerated pie crusts
1 large egg, lightly beaten
1/2 cup SPLENDA® No Calorie Sweetener, Granular
3 tablespoons light corn syrup
1 cup chopped fresh cranberries
1/4 cup chopped walnuts, toasted

1.       PREHEAT oven to 375°F.
 

2.       UNROLL pastry and roll to 1/8-inch thickness on a lightly floured surface. Using a 2 1/4 - inch cookie, cut out 24 circles, re-rolling dough, if necessary; place circles in ungreased miniature tart or miniature muffin tins. Place in freezer 10 minutes.
 

3.       COMBINE egg and SPLENDA® No Calorie Sweetener, Granular, whisking until mixture is frothy. Whisk in corn syrup. Stir in cranberries and walnuts. Spoon mixture into pastry shells.
 

4.       BAKE 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from pans; cool on a wire rack.