Indulge in the vibrant and tangy flavors of our Crimson Delight Cranberry Curd Tart. This festive dessert features a buttery crust filled with a smooth, tart cranberry curd, topped with a light, sweet meringue. It's a stunning centerpiece for any holiday table or a delightful treat for those special moments.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 35 minutes
- Chilling Time: 2 hours
- Total Time: 3 hours 5 minutes
Number of Servings and Serving size
- Servings: 8
- Serving Size: One slice (1/8 of the tart)
Ingredients
For the Crust:
- 200g (7 oz) all-purpose flour
- 100g (3.5 oz) cold unsalted butter, cubed
- 50g (1.7 oz) sugar
- 1 egg yolk
- A pinch of salt
For the Cranberry Curd
- 300g (10.6 oz) fresh cranberries
- 200g (7 oz) sugar
- 3 large eggs
- 2 egg yolks
- 100g (3.5 oz) unsalted butter, cubed
- Zest of 1 orange
- For the Meringue Topping:
- 4 egg whites
- 200g (7 oz) sugar
Method of Preparation
- Crust: In a bowl, mix the flour, sugar, and salt. Add the butter and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and a little water, if needed, to form a dough. Wrap in plastic and chill for 30 minutes.
- Preheat the oven to 180°C (350°F). Roll out the dough and press into a 9-inch tart pan. Prick the base with a fork, line with parchment paper, and fill with baking beans. Bake for 15 minutes, remove the beans and paper, and bake for another 10 minutes. Let cool.
- Cranberry Curd: In a saucepan, combine cranberries, orange zest, and 50g (1.7 oz) sugar. Cook over medium heat until the cranberries burst and soften. Blend the mixture and strain to remove skins.
- In a heatproof bowl, whisk together eggs, egg yolks, and 150g (5.3 oz) sugar. Stir in the cranberry puree. Place the bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until thickened.
- Remove from heat and stir in the butter until smooth. Pour the curd into the cooled crust and refrigerate for at least 2 hours.
- Meringue Topping: Beat the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Spread or pipe the meringue over the tart.
- Use a kitchen torch to brown the meringue or broil in the oven for a few minutes.
Culinary Success Tips
- Ensure the crust is fully cooled before adding the curd to prevent sogginess.
- For a smoother curd, blend thoroughly and strain to remove all cranberry skins.
- To prevent the meringue from weeping, spread it while the curd is still slightly warm.
FAQs
- Can I use frozen cranberries? Yes, they work just as well as fresh cranberries.
- How long does the tart keep? It's best enjoyed within 2 days, stored in the refrigerator.
- Can I make this tart in advance?Yes, prepare the crust and curd a day ahead, but add the meringue topping before serving.