Cranberry lemon curd tart (no bake, gluten free)
User Reviews
4.0
6 reviews
Good
Cranberry lemon curd tart (no bake, gluten free)
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A delicious tart-sweet filling on a thin, nutty base - these cranberry lemon curd tarts make a great dessert.
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Ingredients
For the curd topping
- ¼ cup cranberries 27g, fresh or frozen
- 1 lemon zest ie from 1 lemon
- ¼ cup lemon juice 4tbsp
- 2 tablespoon sugar
- 3 tablespoon butter
- 1 egg
- 1 egg yolk
For the base
- ½ cup pecans 55g
- 1 tablespoon butter 10g
- 2 tablespoon ground almonds almond flour
- 1 tablespoon brown sugar
Instructions
- Place the cranberries, lemon zest and juice and sugar in a small pan and cook over a medium-low heat until the cranberries pop and mash down. Remove from the heat then press the mixture through a sieve into a small bowl. Dice the butter into small pieces and add it to the bowl.
- Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan.
- Stir regularly as the butter melts then add the egg and egg yolk. Mix well so the eggs break up and mix through then stir constantly as the mixture starts to thicken.
- It's ready when thick enough to stick to the back of a spoon, around 5min. Set aside with cling wrap/film over the surface as it cools so that a skin doesn't form.
- Meanwhile, pulse the pecans in a food processor to fine breadcrumb texture. Melt the 1tbsp butter and mix this in with the ground pecans along with the ground almonds and sugar.
- Press the mixture into two small tartlet moulds (I used 2 ¾-3in diameter but you can use smaller and have a slightly thicker base & topping) - it will be pretty thin but try to make it cover the base and come up slightly at the sides.
- Once the curd is cool, spoon it in to the moulds on top of the nut-crumb base. They will keep chilled and covered overnight, if needed but the curd will dry out a bit if kept longer.
Nutrition Information
Show Details
Calories
557kcal
(28%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
48g
(74%)
Saturated Fat
17g
(85%)
Cholesterol
240mg
(80%)
Sodium
240mg
(10%)
Potassium
163mg
(5%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
960IU
(19%)
Vitamin C
17.3mg
(19%)
Calcium
61mg
(6%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 48g | 74% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 240mg | 80% |
| Sodium | 240mg | 10% |
| Potassium | 163mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 61mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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