cranberry curd shortbread tart
I always feel like cranberries don’t get enough love when it comes to desserts, so this year I wanted to come up with a recipe where they were really the star of the show. So I whipped up some cranberry curd and paired it with a shortbread crust, for a simple, yet stunning tart. I topped it with a few sugared cranberries, rosemary, and meringues. Whipped cream would also be a great option if you don’t want to fuss with meringues! You can always use a star tip to pipe on whipped cream to make it look even fancier.
cranberry curd shortbread tart
[Edit: updated Dec 23, 2019 with grams to make measurements more clear, as well as more thorough instructions :) ]
yields: one 9-inch tart
ingredients
Shortbread Crust
2/3 cup (151 g) unsalted butter, softened
1 1/2 cups (180 g) all-purpose flour
1/3 cup powdered sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Filling
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
Directions
Please note: I used a 9-inch tart pan with a removable bottom for this recipe. The sides are 1-inch tall. If making in a pie dish, or a larger pan, you may need to increase the crust recipe.
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 until completely combined. Dump the crumb-like mixture into the 9-inch tart pan. Start with the edge, and firmly press the crumbs together to form about 1/2 inch thick edge (no thicker or it’ll be tough to cut through with a fork). I use my fingers or a cup on the inside edge, and press down on the top with the thumb of my opposite hand. Make sure that the bottom corner really gets pressed down well, as you don’t want a really thick edge there.
Once you have completed the outside edge, make sure the remaining crumbs are distributed across the bottom evenly and press down firmly. Poke the bottom with a sharp knife to create a few vent holes.
Bake for 17-20 minutes, or until golden brown. Set aside to cool.
*tips: if at any point it becomes difficult to press the dough into the pan without it sticking to your hands, simply pop it into the fridge for a few minutes to firm the butter up a little.
Dough seems a little dry? The flour may have been over-measured, or humidity levels could be the culprit. Add a tablespoon of milk/water to help it stick together better.
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 whisk in the butter, one tablespoon at a time until smooth, and then the vanilla. Mix until everything is smooth and incorporated, 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.
Happy tart making!