Add in the butter pieces a few at the time and combine on high speed.Let the curd rest for a bit until it cools to about 140 degrees. Take the curd off the heat and strain it into the bowl of a food processor or blender.Keep whisking while the mixture is heating up to prevent the eggs from cooking. Cook the mixture, whisking constantly, until the curd reaches 180 degrees and thickens. Place the bowl over the saucepan of simmering water, making sure the bottom does not touch the water.Whisk in the cranberry puree, lemon juice, and salt. Whisk together the sugar and eggs in a metal bowl. Create a water bath by placing a saucepan of water over heat to simmer.Process cranberry mixture in food processor until smooth (don't worry, you can strain out the bits of skin later) or you can puree in a food mill.Cook over medium heat until cranberries have burst. Combine cranberries and pomegranate juice in a saucepan.I might keep playing around with a bit more – maybe serve it with some gingerbread men next time. This tart is best served the day it’s made, and goes wonderfully with a dollop of whipped cream. Hope you agree! Although you have to plan ahead to make the sugared cranberries (making them last minute like I did means you’ll sacrifice some of the sweetness), they’re super simple to make, and they also make a fun snack and beautiful decoration on their own for your holiday parties. I drink cranberry pomegranate juice all the time so this is a little like a dessert version of my juice!įinally, I originally planned to decorate the tart with cranberries, but after seeing the first few photos, I decided to make some sugared cranberries as I thought they would pop better against the tart. I also riffed on my cranberry curd by using pomegranate juice to give it an extra dimension of flavor. Or, you can also go the easy route and do a gingersnap crust, which is more of a crumbly texture but equally delicious. If I made this again, I might try playing around with it some more to get it more gingerbread-y: perhaps adding some molasses and more spices. I contemplated doing a gingerbread crust for this tart, but it evolved into more a spiced version of a pate sablée. This tart actually went through several iterations – it originated as these cranberry tartlets with a gingersnap crust I made a while back. This is a tart-sweet, very festive alternative to the regular Thanksgiving pie lineup. It combines a lot of my favorite things: cranberries, buttery tart crust, and creamy, silky curd, making it a close cousin to the chocolate cream pies or pumpkin pies that regularly appear on holiday tables. Happy Thanksgiving week! This cranberry pomegranate curd tart is making an appearance at my Thanksgiving table this year.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |