Cranberry Curd Tart
Cranberry Curd Tart
This tart has a buttery gingersnap crust filled with a bright and sweet cranberry curd. The sugar cranberry garnish is a delicious topping that looks fancy, but is actually very simple.Courtesy of In The Raw® brand
Prep Time
40
minutes
Cook Time
25
minutes
Servings
8
Total time: 1 hour, 5 minutes
Ingredients
- 1 1/2 cup gingersnap cookie crumbs
- 1/2 cup sugar in the raw
- 1/4 teaspoon fine sea salt
- 4 tablespoon butter, melted
- 12 ounce fresh or frozen cranberries
- 1 cup sugar in the raw
- finely grated zest of 1 orange
- 1/2 cup fresh orange juice (from about 2 large oranges)
- 6 tablespoon unsalted butter, cut into small pieces
- 3 large eggs, beaten
- 3/4 cup sugar in the raw, divided
- 1/2 cup fresh or frozen cranberries
- thin strips of orange zest
Directions
- Preheat oven to 350℉.
- Spray a 9” two-piece tart pan with cooking spray.
- In a medium bowl stir together cookie crumbs, sugar, salt, and butter.
- Press mixture evenly in bottom and up sides of tart pan.
- Bake until set, about 15 minutes.
- In a medium saucepan combine cranberries, sugar, orange zest and juice.
- Bring to a simmer over medium-high heat and cook until cranberries burst, about 8 minutes.
- Strain cranberry mixture through a sieve over a medium saucepan, pressing on berries to extract all the juice and pulp.
- Discard anything left in the sieve.
- Stir butter and eggs into cranberry puree.
- Cook, stirring constantly, over medium-low heat until mixture is steaming and thickened (about 170℉), then scrape into crust.
- Bake tart for 10 minutes.
- Transfer to a rack to cool completely.
- In a small saucepan combine ½ cup sugar and ½ cup water.
- Bring to a simmer, then take off heat, add cranberries, and let steep 10 minutes.
- Strain cranberries and transfer them to a rack to dry for 10 minutes.
- In a food processor pulse remaining ¼ cup sugar until finely ground.
- Roll cranberries in sugar to coat and place back on rack to dry for 10 more minutes.
- Before serving, garnish tart with cranberries and orange zest.