Cranberry-Orange Curd Tart
Ingredients
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 ½ teaspoons ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 4 large egg yolks, at room temperature
- 1 large egg, at room temperature
- 1 (12 ounce) package fresh cranberries
- 1 cup white sugar
- 1 large orange, zested and juiced
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 tablespoons unsalted butter, cut into 4 pieces
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, 1/4 cup sugar, ginger, and salt in a small bowl; mix in 1/2 cup melted butter, vanilla extract, and almond extract until mixture comes together in a thick dough.
- Press dough evenly into the bottom and up the sides of the prepared tart pan. Place tart pan on a large baking sheet.
- Bake in the preheated oven until golden, 20 to 25 minutes.
- Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
- Combine cranberries and 1 cup sugar in a large saucepan; cook over medium heat until cranberries pop and sugar dissolves, 8 to 10 minutes. Pour mixture into a blender; add orange zest, orange juice, vanilla extract, and salt.
- Cover blender, leaving the lid vent open to release steam; cover and hold down lid with a kitchen towel. Blend on low speed until mixture is smooth; gradually whisk into eggs, whisking constantly.
- Pour cranberry-orange mixture back into the saucepan; cook over low heat until thick, 8 to 10 minutes. Off heat, stir in butter, 1 tablespoon at a time, ensuring each piece has melted before adding the next. Strain curd through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
- Bake in the preheated oven until curd sets around edges and jiggles slightly in the center, 20 to 25 minutes. Cool to room temperature before removing from the tart pan, 30 to 60 minutes.
Source
Original recipe: View Original
