Cranberry Curd Tart
User Reviews
5
Cranberry Curd Tart
Description
The tart’s crust is made by pulsing Biscoff cookies into fine crumbs and combining them with brown sugar and melted unsalted butter, then pressing this mixture into a tart pan and baking it until lightly browned. This method yields a crisp, buttery shell with warm spice notes from the cookies. Allowing it to cool thoroughly prevents sogginess when the curd filling is added.
The curd filling combines fresh cranberries cooked with lemon and orange zest and juice, along with sugar, then pureed and strained for smoothness. Eggs and egg yolks are tempered with the warm cranberry mixture to prevent curdling, then cooked with butter and a dash of salt until thickened. This creates a glossy, tangy, and rich filling that contrasts well with the spiced crust.
Once cooled and set, the tart offers a balance of tart cranberry and sweet cookie flavors, suitable for a refined dessert or special occasion dessert. The citrus notes brighten the curd providing a fresh flavor that complements the natural cranberry earthiness of the curd.
Ingredients
Crust
- 2 Cups Biscoff cookie crumbs about 32 cookies
- 1/3 Cup brown sugar
- 5 Tablespoons butter melted, unsalted
Curd Filling
- 12 Ounces cranberries fresh
- lemon zest of 1
- orange zest of 1
- ¼ Cup lemon juice fresh
- ¼ Cup orange juice fresh
- 1 Cup granulated sugar
- 2 large egg large
- 2 egg yolk
- 4 Tablespoons butter Room Temperature, unsalted
- 1 salt Dash
Instructions
Crust
- Preheat the oven to 375°.
- Use a food processor or blender to pulse whole cookies into crumbs. Once you have 2 cups of fine crumbs add the brown sugar and melted butter to the food processor and mix together until fully combined.
- Press the crumb mixture into the bottom and sides of a 9-inch tart pan. Bake for about 7-8 minutes, until it just barely begins to brown. Allow to cool completely before adding the filling.
Curd Filling
- In a medium saucepan combine the cranberries, both zests, both juices, and sugar. Cook over medium-low heat until simmering. Cook until the cranberries have burst and the sugar has fully dissolved for about 10 minutes. Remove from the heat.
- Use an immersion blender or a regular blender to puree the mixture and press through a fine-mesh sieve. Return strained liquid to the pot.
- In a small bowl combine the whole eggs and egg yolks. Temper the eggs by slowly whisking in a cup of the warm cranberry mixture. Once the eggs are warmed, add the egg mixture into the pot and whisk until combined.
- Cook over low heat for about 10 minutes, until the mixture has thickened and is bubbling. Remove from the heat and whisk in the softened butter and a dash of salt.
- Pour the curd into a bowl and cover with plastic wrap touching the surface of the curd so it doesn’t create a film as it cools.
- Let the curd chill in the fridge for at least 3 hours before pouring into the chilled crust. Smooth the top and garnish with sugared cranberries and fresh rosemary before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 17mg | 1% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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