Sit the pie crust out on the counter for approx 30 minutes before you begin.
Flour and roll the pie crusts to thin them out somewhat. Cut with a small biscuit cutter into circles for the mini muffin pan.
Gently push down the circle dough into the muffin pan creasing the edges around the top.
Bake the tart dough for 5 minutes in a 350 oven.
Meanwhile, combine the butter (melted but not hot), sugar, milk, flour, vanilla and orange flavorings. Add in the beaten eggs, beat well.
Pour or use a spoon to add the custard mixture to the tart shells. Fill halfway.
Bake at 325 for approx 30 minutes or until done. Be careful to don't overcook.
Cool completely. Add whipped topping (in a can or home made) to each tart and top with a sugared cranberry. Don't top with either of these until you are ready to serve.
You can also use sugar cookie dough for the crust.
Don't top with whipped topping or the sugared cranberries until directly before serving.