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Home Cranberry Cranberry Curd Tart

Cranberry Curd Tart

Name: How to cook Cranberry Curd Tart - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 to 16 people
Cuisine: Us

Introduce

Chef :

Chris Gan

Cranberry Curd Tart

This amazing, vibrantly-colored tart is a great alternative to holiday pies. Its mild tartness is a welcome change from the excess of sweet desserts typically available during the holidays. Plus, you don’t have to struggle with making a perfect pie crust! A quick bake of only the crust also means that your oven can be freed up for other baking endeavors. I’ve made this tart twice. It sets up beautifully, and the texture of the filing is sooooo smooth. I highly recommend giving it a try if you can get your hands on some cranberries. The original recipe appeared in Cook’s Illustrated. #Christmas #Holiday #Thanksgiving #Dessert

Ingredient

Food ration :

12 to 16 people

Cooking time :

~20 minutes

1 cup (4 oz)

almond flour

2 teaspoons

cornstarch

1/4 cup

white sugar

Pinch

salt

6 Tablespoons

melted butter

3/4 teaspoon

almond extract

1 pound

cranberries (fresh or frozen, not canned)

and 1/4 cup white sugar

1/4 cup

water

egg yolks

4 Tablespoons

softened butter

1/2 teaspoon

minced orange zest

1/4 cup

superfine sugar

1/4 cup

cranberries (or less, depending on how many you want as decoration)

Cooking instructions

* Step 1

Preheat the oven to 350°F (177°C).

* Step 2

Make the crust: In a bowl, whisk the dry ingredients together. Stir the almond extract into the melted butter, then pour this into the bowl.

* Step 3

Stir until all the dry ingredients are thoroughly moistened. Then, firmly press 2/3 of the mixture into the bottom of a tart pan. (Use a tart pan with a removable rim.). Press the remaining 1/3 of the mixture onto the sides of the pan. Prick the crust in several places with a fork.

* Step 4

Place the tart pan on a rimmed baking sheet, then transfer the pan into the preheated oven. Bake the crust for 18 to 20 minutes or until lightly browned. Keep an eye on it, especially if your oven runs hot! You don’t want to over-bake it.

* Step 5

While the crust cools, make the filling. Whisk together the egg yolks and cornstarch. Set this aside until you need it. Set up your food processor with a blade attachment so that it’s ready to go.

* Step 6

In a saucepan, combine the cranberries, sugar, water, and pinch of salt. Bring to a boil, then reduce heat and simmer until all the berries have popped (~10 minutes). Stir frequently while cooking.

* Step 7

Transfer the cranberries to the food processor. *Immediately* add the egg yolk mixture and process until smooth (~1 minute).

* Step 8

Let the mixture cool to 120°F.

* Step 9

Add the 4 Tablespoons of softened butter to the filling and process for 30 seconds until smooth.

* Step 10

Strain the mixture through a fine-mesh sieve onto the crust. It’s okay if the crust is still warm. Press on the mixture to get it through the sieve. This takes a little time and effort since the cranberry skins will be left in the sieve. Keep scraping the inside and outside of the sieve to maximize filling extraction.

* Step 11

Smooth the top of the filling and let the tart sit undisturbed at room temperature for 4 hours. Then, transfer it to the fridge.

* Step 12

(OPTIONAL) Make sugared cranberries for decoration: Bring the water and sugar to a boil in a small saucepan. Stir until the sugar is dissolved, then reduce the heat and stir in the cranberries until they are coated. You don’t want to cook the cranberries, just coat them with the hot sugar syrup.

* Step 13

Transfer the cranberries to a parchment paper-lined small container or plate and chill in the fridge for at least 30 minutes.

* Step 14

Combine the superfine sugar and orange zest, then toss and roll the sticky, chilled cranberries into this sugar mixture until they are thoroughly coated.

* Step 15

Place the tart pan on a stable elevated surface (like an upside down container or bow) and carefully press the removable side down and off.

* Step 16

Place the sugared cranberries and rosemary sprigs on top of the tart as decoration immediately before serving. The tart should be stored covered in the fridge for up to 4 days.

* Step 17

Notes: ❤️. Instead of sugared cranberries, you can use sweetened whipped cream for decoration. ❤️. If you don’t have a food processor, a blender would probably work. I have never tried a blender with this recipe though, so proceed at your own risk. 😬

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