Cranberries are abundant in stores at this time of year. They are a fun tart fruit that can be used in things like cranberry sauces, cranberry loaves and cranberry desserts. This recipe is a twist to lemon curd.
Start by preparing the tart shells. I bought pre-made tart shells. Bake them as instructed on the package. Let the shells cool before filling.
For the filling, add 340 grams (1 bag) of cranberries and 1/4 cup of water to a sauce pan. Cook on medium-high until the berries have burst and it because a sauce. This should take about 15 minutes. Using an immersion blender, puree the cranberries.
To make a smooth filling, strain the puree through a fine mesh. Use a spatula to push it through the mesh. You also might to scrap the bottom of the mesh as you push it through. Put the strained puree back into the saucepan.
Zest the peel of the orange and add it to the puree.
In a measuring up, juice 1/8 of a cup of orange juice and 1/8 cup of lemon. Add 3 Tbsp to the liquid, stir and set aside.
Add 1 1/2 cup of packed brown sugar to the cranberry puree. It might seem a lot but cranberries are very tart.
To make the curd, you will need 5 yolks. (I made a double batch so there are 10 yolks in the picture). Heat the puree at medium-hot.
Slowly mix the egg yolks into the cranberry puree. You might want to add some hot puree to the eggs to temper them. Mix the eggs throughly into the puree. You will also need to add the lemon/orange and corn starch liquid. Continue to stir until the sauce starts thickening. When the liquid has thickened, turn off the stove and slowly add 1/4 cup of melted butter to the puree.
Pour the puree slowly into the tarts and put it in the fridge to set. This will take an hour. Store them in an air tight container if you are not serving right away.
Ingredients (makes 30 tarts)
- 30 tart shells
- 340 grams cranberries (frozen)
- 1 1/2 cup brown sugar, packed
- 1/4 cup water
- 1/8 cup lemon juice
- 1/8 cup orange juice
- 3 Tbsp corn starch
- zest of 1 orange
- 5 egg yolks
- 1/4 cup of butter
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