CRANBERRY CURD TART
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.
Provided by David Tanis
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
- In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
- Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
- Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
- Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
- While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
- Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
- Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram
CRANBERRY-LEMON TART
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Whisk the flour, confectioners' sugar and salt in a medium bowl. Work in the butter with your fingers until a soft dough forms. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the crust in a few spots with a fork. Refrigerate or freeze until firm, 10 to 30 minutes.
- Preheat the oven to 350˚ F. Line the dough with parchment or foil and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the parchment and weights and continue to bake until the crust is dry and lightly browned, 10 to 15 more minutes. Transfer to a rack to cool completely.
- Make the filling: Combine 3 cups cranberries, 1 1/2 cups granulated sugar and 1/4 cup water in a blender. Remove 5 wide strips of zest from the lemon using a vegetable peeler; set the strips aside. Fully peel the lemon, removing any white pith. Add the peeled lemon and 2 strips of zest to the blender and blend until smooth (reserve the remaining 3 strips of zest for topping). Strain through a fine-mesh sieve into a medium saucepan, pressing on the seeds and skins with a rubber spatula. Bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, whisk the whole eggs, egg yolk, cornstarch and vanilla in a medium bowl. Whisk in about 1/2 cup of the hot cranberry mixture, then pour into the saucepan with the remaining cranberry mixture, whisking. Continue to cook, stirring constantly with a rubber spatula, until the filling boils and is thick like pudding, 10 to 15 minutes. Pour into the crust, cover with plastic wrap or an inverted plate and refrigerate until set, at least 4 hours or overnight.
- Make the toppings: Bring 1/2 cup each water and granulated sugar to a boil in a small saucepan. Add the remaining 1/2 cup cranberries and 3 strips of lemon zest, then remove from the heat and let cool. Strain through a fine-mesh sieve. Thinly slice the zest. Put the remaining 1/4 cup granulated sugar in a shallow dish, add the cranberries and zest and gently toss to coat. Let set, 30 minutes to 1 hour, shaking occasionally to re-coat.
- Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until medium peaks form. Top the tart with the sugared cranberries and lemon zest. Serve with the whipped cream.
CRANBERRY CURD TARTLETS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 40 tartlets
Number Of Ingredients 9
Steps:
- Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes.
- Whisk together egg yolks and egg in a medium bowl, then whisk in cranberry mixture, 1 tablespoon at a time. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes. Pass through sieve into a bowl (you should have about 3 cups) and press plastic wrap directly on surface of curd to cover. Refrigerate until cold, about 30 minutes. To serve, let guests assemble their own tartlets, or spoon curd into pastry cups and top with whipped cream.
LEMON CURD TARTS
These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.
Provided by Paula
Categories Desserts Pies Tarts
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g
CRANBERRY-LIME TART
Categories Fruit Dessert Bake Christmas Cranberry Lime Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14 to 16 servings
Number Of Ingredients 27
Steps:
- For lime curd:
- Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.
- For crust:
- Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.
- Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.
- For cranberry topping:
- Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).
- For white chocolate cream:
- Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.
- Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists.
- *A blend of star anise, cinnamon, cloves, fennel seeds, and pepper available in the spice section of most supermarkets
CRANBERRY LEMON CURD TARTS
These are the greatest tasting tarts, and the cranberry cocktail makes it the best tasting flavor that you have ever tasted - yummy!!
Provided by Chef mariajane
Categories Dessert
Time 4m
Yield 18 mini tarts
Number Of Ingredients 9
Steps:
- Whisk together eggs, egg yolks, and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes; stir. Return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.
Nutrition Facts : Calories 61.4, Fat 2, SaturatedFat 1, Cholesterol 47.4, Sodium 15.5, Carbohydrate 10.1, Fiber 0.1, Sugar 9.4, Protein 1.1
CRANBERRY LEMON CURD
A magnificent pink curd great for tarts, scones, biscuits, cake filling, etc. From Cape Cod Cranberry Growers' Association.
Provided by gailanng
Categories Dessert
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- To Make Cranberry Puree: Combine 1 cup of fresh or frozen cranberries and 1/4 cup of water in saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth. Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.
- To Make Cranberry Curd: In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
- Slowly add eggs one at a time at medium speed; beat for 1 minute.
- Mix in lemon juice and cranberry juice. (Mixture will look curdled).
- Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears. Increase heat to medium and cook, stirring constantly, until mixture thickens, about 15 minutes; do not boil. Remove from heat.
- Transfer to bowl and press plastic wrap directly on surface of cranberry curd. Keeps for about 1 week.
Nutrition Facts : Calories 987.1, Fat 43.5, SaturatedFat 23.6, Cholesterol 577.4, Sodium 196.4, Carbohydrate 137.1, Fiber 0.1, Sugar 134.6, Protein 17.2
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- 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.
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- Simply mix all ingredients together in a mixer until a dough forms. Wrap in plastic wrap and chill 30 minutes. Note: If you do not have a mixer, this can be made by hand. Whisk together the dry ingredients, then cut in the butter. Mix in the egg/vanilla extract and then turn out the dough onto a clean surface. Using the palm of your hand and starting closest to you, push the dough forward and away from you in multiple strokes smearing the mixture across the work surface to combine the ingredients. Once you get through all of the dough, scrap together into a pile and start again, repeating until the dough comes together. Chill about 30 minutes before rolling out.
- Start by making the cranberry juice:In a small saucepan, place all of the ingredients. Bring to a boil, then reduce the heat to a simmer and cook 5-10 minutes until cranberries are soft and have popped if using fresh. Add additional water if needed (ie. The water entirely evaporates). Remove the peel (optional) and blend in a food processor. Cool.
- There are two methods... pour the hot curd into the cooked tart crust then allow to cool at room temp or in the fridge (be sure to place the tart on a plate or cake platter before filling, or it will be difficult to move - you could even keep it in the tart mold). OR, allow the curd to cool completely and thicken in the refrigerator (several hours), then spoon into the baked crust. Use an offset metal spatula to spread the curd to the sides and smooth the top. It will be very firm and then soften as it warms up.
- Make the Chantilly cream by whipping the heavy whipping cream in an electric mixer until soft-medium peak and adding the powdered sugar and vanilla.
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