Cranberry White Chocolate Tarts

From Chatelaine.com: "pastry cups get royal treatment with this rich, creamy filling" By Rheanna Kish and The Canadian Living Test Kitchen

• Ready In: 30 mins
• Yields: 24 mini-tarts

Ingredients

• 24  premade  miniature tart shells
• 1⁄4 cup dried cranberries
• 2  tablespoons  orange-flavored liqueur or 2  tablespoons  orange juice
• 2  tablespoons  whipping cream
• 2  ounces white chocolate, finely chopped
• 2  teaspoons butter, softened

Directions

1. Bake mimi-tart shells according to package instructions. Let cool in pans on rack.
2. Meanwhile, in saucepan, cover and heat cranberries with liqueur over medium-low heat until steaming,.
3. Let stand until softened.
4. Finely chop.
5. In small saucepan, heat cream just until boiling.
6. Remove from heat.
7. Whisk in chocolate and butter until melted.
8. Divide cranberries among tart shells.
9. Top with chocolate/cream mixture.
10. Refrigerate until set, 2 hours.
11. (Make-ahead:Cover and refrigerate for up to 2 days.).