cranberry curd shortbread tart


Shortbread Crust

1/2 cup butter, softened

1 cups all-purpose flour

1/4 cup powdered sugar

1/4 teaspoon vanilla extract

1/8 teaspoon salt


3 cups (equal to one standard package – 340 grams) fresh (or frozen) cranberries

1/4 cup water

1/4 cup lemon juice

3 tablespoons cornstarch

1 1/2 cup brown sugar, packed

5 egg yolks

1/4 cup butter, softened

2 teaspoon vanilla extract


First, prepare the crust.

Preheat oven to 350 degrees F.

In a medium bowl, mix together the softened butter, flour, powdered sugar, vanilla, and salt.  Press into the bottom of a 9-inch round tart pan (with removable bottom), and up the sides.  Bake for 12-15 minutes, or until golden brown.  Set aside to cool.

Next, prepare the tart filling.

In a medium saucepan, simmer the cranberries on medium heat with 1/4 cup of water until cranberries have burst, about 10-15 minutes. Place mixture into a highspeed mixer, and blend until smooth. Strain through a sieve to catch any pieces of cranberry skin that may be left. Place mixture back into the saucepan.

Stir the brown sugar and egg yolks into the cranberry mixture in the saucepan, and continue to heat on medium heat. In a small bowl, stir together lemon juice and cornstarch until smooth. Add to the saucepan, and stir until incorporated. Cook until mixture, stirring constantly, until it has thickened. Remove from heat, and mix in the butter, one tablespoon at a time, and then the vanilla. Mix until smooth, and pour into the cooled tart shell.

Place in the fridge and chill for 4 hours, or overnight. Top with meringues, whipped cream, sugared cranberries, rosemary, or whatever you desire, directly before serving.

Store in an airtight container in the fridge for a few days.


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