Cranberry Curd Tart
Delicious cranberry curd tart is a pretty and delicious treat any holiday season.
Luscious and tart, yet sweet, cranberry curd nestled in a flaky tart crust makes a delicious seasonal dessert.
I love curds be them lemon, cranberry, orange, or rhubarb. They have a few steps involved, but are generally easy to make. In fact if you don't want to make the whole tart, I encourage you to try the curd on its own on toast, just like you would with lemon curd bought from the store. Any tart fruit can be used to make a curd, so feel free to explore all the options available.
If you're in a bit of a rush and don't want to use my recipe for Simple Tart Dough then not to worry as this tart work perfectly with store-bought crusts. Also, I highly recommend using a calorie-free sweetener of your choice instead of granulated sugar. Sugar would add thousands of unneeded calories!
This recipe tells you to discard the cranberry skins and solids after boiling, but to make it look prettier, I usually keep a few of the more intact cranberries in so that you can see it's a cranberry tart, not just red jelly.
Ingredients
(Makes 8 servings)
8 cups frozen cranberries
1 cup water
1, 1/2 cups fresh orange juice
3/4 cups unsalted butter, cold, cut into pieces
3, 1/2 cups monk fruit sweetener (or other sweetener)
1/4 teaspoon sea salt
4 large egg yolks
1 large egg white
1, 9" tart crust, frozen, thawed, docked, and blind baked (or my Simple Tart Dough)
Directions
In a large saucepan over medium-high heat, add the cranberries, water, and orange juice then bring to a boil. Reduce heat to medium and continue simmering, stirring regularly, until the cranberries begin to burst (about 15 to 20 minutes). Crush any cranberries that remain whole then pass the liquid through a fine sieve into a bowl. Keep about 1/2 cup of mostly intact cranberries aside. Discard the skins and solids then transfer the liquid and reserved crushed cranberries back into the saucepan and place over medium-high heat. Whisk in the butter, granulated sugar, and sea salt until the butter melts and the sugar and salt are dissolved (about 10 to 12 minutes) then remove from the heat and set aside.
In a medium mixing bowl, add the egg yolks and egg white. Beat together then very slowly and carefully, whisk in a little of the cranberry and butter mixture a tiny drizzle at a time to temper the eggs. Once a few tablespoons are mixed in, reverse the process and begin whisking the eggs into the saucepan a wee drizzle at a time. When all the egg mixture is in the saucepan, place over low heat and cook, stirring constantly, until it thickens (8 to 10 minutes, or until it is thick enough to coat the back of a spoon). Transfer the curd into a bowl and cover with clingwrap pressed to the surface to prevent a skin from forming then place in the refrigerator to cool while preparing the crust.
Preheat the oven and blind bake the crust as per package instructions (typically 350°F / 175°C for 15 to 20 minutes, or until the dough turns a light golden brown). Once baked, remove from heat and let it cool to room temperature.
Pour the cold cranberry curd into the crust and smooth out. Cover with clingwrap in the refrigerator until time to serve. (Optional) Decorate with fresh cranberries.
Nutritional Information Per Serving:
total calories = 376 | total fat = 26.9g | saturated fat = 14.46g | cholesterol = 150.75mg | sodium = 204.47mg | net carbohydrates = 114.7g | dietary fibre = 4.61g | sugars = 95.39g | protein = 3.2g
Comments