FYI: If you buy something through a link in our posts we may get a small share of the sale. Banana Custard Tart with meringue & a chocolate crust, CHEFMADE 9.5-Inch Round Tart Pan with Removable Loose Bottom, Non-stick Carbon Steel Quiche Pan, FDA Approved for Oven Baking (Champagne Gold), ThermoPro TP03A Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer for Oil Deep Fry BBQ Grill Smoker Thermometer, Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers, Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounce, Frontier Cream of Tartar, 3.52 Ounce Bottle, Cranberry Curd Tart, a garnet-hued delight, Streusel-topped Banana Bread with chocolate + pecans, Clarified English Milk Punch, clear and cold, 1/2 cup (1 stick, 113 grams) unsalted butter, 1/2 cup (1 stick, 113 grams) unsalted butter, 1 tablespoon orange liqueur, such as Grand Marnier (optional).

Melt the butter in a small saucepan (or in the microwave), add the vanilla extract and orange zest to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened. The curd itself is a deep-red garnet color, with a silky smooth texture and the tart cranberry flavor gets rounded out with vanilla and orange (and not a small amount of butter and sugar and eggs).

This cranberry curd tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. Press plastic wrap on surface of curd. Stir in almonds. In a saucepan, melt butter over medium heat. You can serve this chilled or at room temperature.

When the sugar mixture registers about 220°F turn on the mixer and begin beating the egg whites on medium speed.

Heat gently over medium-low heat, stirring constantly, until the mixture thickens and registers 170°F on an instant read thermometer (this usually takes about 8-9 minutes). It should coat the back of a spoon.

The amount of meringue isn't as much what you would typically do for a towering lemon meringue pie, but it's plenty for piping decoratively on the top (and enough to cover the whole top with dots like you see pictured if you wanted to do that). Press through a strainer to remove seeds.
It's supposed to be quite thin! Posted on November 20, 2020 Categories dessert, fall, favorites, pies and tarts, recipe, vegetarian, winter, Home » recipe » pies and tarts » Cranberry Curd Tart, a garnet-hued delight. You can make the tart shell ahead of time and keep it at room temperature for a day or two.

This cranberry curd tart is the cold-weather dessert you didn’t know you needed.

Transfer to a piping bag (or zip top bag) and pipe onto cooled tart as desired. Learn how your comment data is processed. The meringue is totally optional, but because the tart leaves you with extra egg whites from the curd, it's easy to go that extra step and add the meringue.

How think should the curd be before pouring it into the shell? Just keep pushing and spreading it with your fingers and it will cover the whole pan eventually, I promise! Immediately strain through a fine mesh sieve into a bowl (ideally with a pouring spout) and then pour into the prepared crust.

And, because the curd leaves a couple of egg whites behind, I like to top it with a bit of Italian meringue that I hit with a blow torch.

Refrigerate leftovers. Thinking of making this recipe for a Christmas dinner in a week. anyone else?!? Increase the mixer speed to high and beat until the egg whites form stiff peaks. Preheat oven to 350°F.

Line the tart tin, gently pushing the pastry into the edges. + chilling Bake: 20 min. Everyone loved them and was told weeks later by a member they loved them. Spoon about 3 tablespoons of curd into each tart shell; top with whipped cream, raspberries and mint.

Why is that type of pan recommended?

The curd will be the right thickness if you cook it to 170°F.

Creamy raspberry curd makes for a delicious filling for cakes, tarts and even cookies. When it seems like there isn't enough dough, you just need to keep pressing it thinner. Next time I may try coating the tartlet with some chocolate before the curd to see how that tastes - but this recipe stands on its own!

Heck, you can grab a …

Which, honestly, is a totally unnecessary bit of showing off and you don’t have to do it if you don’t want to.