![]() This cranberry curd tart is the cold-weather dessert you didn’t know you needed. But it’s not the only way to celebrate fall and winter. Not that there’s anything wrong with a classic apple pie. Which is a shame, because when strategically deployed, cranberry desserts not only bring a welcome burst of color, they bring a lovely puckery acidity to punctuate a big meal.(Sort of the way this lemon ginger tart does.) They’re often relegated to a sad cylinder of canned cranberry sauce at the edge of the Thanksgiving table, an afterthought to the apples and pumpkins taking up the dessert space. Serve chilled.Cranberries are the under-appreciated fruit of fall and winter. If desired, garnish with pomegranate arils and serve with whipped cream or coconut whipped cream.Allow to cool for 30 minutes before transferring it to the fridge to chill completely, about 2 hours.(It will still have a little movement in the middle but will firm up when chilled) Pour the curd into the tart shell and bake for 10 minutes, or until set.If you see any bits of cooked egg in the mixture, strain it through a fine mesh sieve to remove them.Heat, over medium heat, stirring constantly for about 5 minutes, or until the mixture is thickened to coat the back of a spoon. Transfer one ladle full of the cranberry mixture to the eggs to temper them, and then whisk the egg mixture back into the cranberry mixture. ![]() In a medium bowl, beat the eggs and egg yolks.Whisk in the ghee until melted and return the mixture to the pan.Strain the mixture through a fine mesh sieve, pressing as much liquid through as possible. While the crust is baking, prepare the curd: Heat the cranberries, honey, and orange juice in a large sauce pan over medium-high heat until the cranberries all pop and the mixture is mostly liquid, about 10 minutes.Place on a baking sheet and bake for 15 minutes.If it’s a bit sticky, dampen your hand a bit so you are able to press it in as evenly as possible, making sure to work it up the sides of the pan as well. Press the crust into a 9-inch tart pan.Add the salt, ghee, honey and egg yolk and process until the mixture is the texture of wet sand. ![]() ![]()
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