![]() ![]() You’ll need the following ingredients to make this easy cranberry curd tart crust: ![]() I’ll call that a win! INGREDIENTS FOR THE CRUST That said, it comes together incredibly easily and there’s no need to roll out any pastry to fill the tart pan. Unlike traditional tart crusts which are more of a pastry base, this tart crust is more similar to a no-bake tart (like these avocado lime mini tarts) except we do bake it for 15 minutes. ![]() I use a no-bake oat and walnut base in those cheesecake jars and the flavor is so delicious I knew I wanted to mimic it in this recipe. This easy oat and walnut crust for the cranberry tart is actually based off my No Bake Irish Cream Cheesecake recipe. The silky smooth cranberry curd is such a fun change of pace from how cranberries are traditionally enjoyed.Īnd, not only is the appearance downright jaw-dropping on the table, it’s one of those recipes you’ll feel so proud of and accomplished at the end. If you’re a cranberry lover, I think you will absolutely adore this tart recipe. ![]() This apricot brandy cake has been a longstanding tradition in my family.īut this year, since it’s 2020 and all bets seem to be off, why not try something new? I know we all tend to have our traditions when it comes to holiday desserts. TRY THIS CRANBERRY CURD TART FOR THE HOLIDAYS THIS YEAR Plus, the cranberry curd is texturally so smooth and silky it’s literally like a forkful of pure bliss with each bite. Not only do you get the tartness and sweet taste from the fruit, this oat and walnut tart crust is leaps and bounds easier to put together than a pastry pie crust. My sour cherry crisp recipe is the perfect lazy approach to cherry pie btw.īut, I think I may have found an even greater love with this cranberry curd tart. I’m not even picky on the fruit (although berry and cherry pies are my favorite), I just love the combination of tart and sweet with my pastry, something cream pies seldom offer. When it comes to desserts I’m a sucker for a good homemade fruit pie. This cranberry curd tart is what dreams are made of when it comes to festive desserts.Ī silky smooth, brightly tart and just perfectly sweet cranberry curd filling inside a tart crust made from oats and walnuts is not only beyond delightful in taste, it’s a true showstopper as the sweet centerpiece on your holiday table. Oh boy, do I have a stunning holiday dessert for you! Cool before slicing.This cranberry curd tart features a smooth sweet and tart cranberry curd filling inside a gluten-free oat and nut-based crust that results in a stunningly delicious and festive holiday dessert. Cook on medium heat until just barely boiling. Stir the tempered egg into the rest of the cranberry mixture and return to the empty saucepan. Beat the eggs in another bowl and slowly drizzle in a half cup of the warm cranberry mixture while mixing the eggs to temper them and keep them from curdling. Press the hot mixture through a fine sieve, producing a bright colored gel. Bring to a boil and then simmer until the berries pop and cook down. In a sauce pan on medium heat, cook the cranberries, sugar, orange juice and rind. Slide into the oven and bake for 15 minutes. Make your crust according to this recipe. Juice and peel (0range part only) of 2 oranges Try not to be alone with the leftover pieces in the kitchen. Pour the hot filling into the tart crust. Bake it for 15 minutes. Put it back in the pan on the stove and cook it on medium heat until it just bubbles. Then add the tempered eggs back into the main bowl and whisk. And slowly add some of the hot cranberry mixture to the eggs to temper them. Next, you beat the eggs and the egg yolks. What comes out is a gorgeous crimson gel. Then you push the mixture through a fine mesh strainer. You boil until the cranberries have burst and cooked down. Tommy thinks the NYT recipe doesn’t make quiet enough filling so he adds more juice. The filling starts a lot like cranberry sauce with orange juice, peel, sugar and cranberries in a sauce pan. For a nut crust, see the New York Times recipe.) Preheat the oven to 350°. Press the crust dough into the tart pan. The word curd, he says, just sounds wrong, especially next to the word tart.įirst, make your crust. (There’s a regular flour version in Tommy’s link. Tommy would also prefer we call it cranberry velvet pudding pie or something like that. The recipe is based on this one for the NYT, but we changed it because our household has nut allergies and used Tommy’s most perfect gluten-free pie crust recipe. (The photo was taken seconds before a certain toddler stuck his hand right in and tasted a handful.) Put them together and guess what happens? This pretty incredible cranberry curd tart with gluten-free crust. Two of my favorite things: Uncle Tommy and the New York Times Food section. ![]()
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