Homemade Cranberry Orange curd in a cookie like walnut crust
Cranberries are the underdog fruit of fall and winter. You probably know them as a canned sad sauce from thanks giving dinners. I want to show you that cranberries are so much more! They have high vitamin C levels, which makes this dessert almost healthy. This recipe is my first cranberry recipe on my blog but definitely not the last!
How to make cranberry curd
This recipe is super easy and fast! While the crust is resting in the freezer you have time to make the fresh cranberry curd and you just need one pot. Combine all the ingredients and bring it to a boil at medium heat. After about 3 minutes all the cranberries are soft and you can purée the cooked cranberry and orange mixture in a food processor or blender. When the cranberry mixture is smooth it is best to press it through a metal strainer. Keep the strainer as you will need it again for the final step. Alternatively to blending the cranberries just press through a metal strainer after cooking, but the colors will not be as vibrant.
Return the mixture to the pot and add eggs and egg yolks and beat lightly. Mix immediately and heat it on the stove top at medium heat. Let cook for 10 minutes while mixing constantly. When the cranberry orange curd is thickened press it through a metal strainer to remove any egg rests. Fill it in a bowl and whisk the butter into the warm cranberry curd and you are all set!
4 Steps for the perfect Cranberry Curd Tart
Make the Cranberry Orange Curd. Follow the instructions to make a vibrant in color and intense tasting Cranberry Curd with orange juice and zest. In the meanwhile bake the cookie crust and let it cool to room temperature.
Fill the warm curd in the cooled tart pan. After the cookie crust is cooled fill the cranberry curd inside and level it. Bake it until set.
After the tart is baked let it come to room temperature for at least 1 hour before serving it.
To make the sugar covered cranberries toss them with lemon juice in a cup until fully covered. Transfer the cranberries one at a time in a with sugar filled bowl and cover them completely with sugar. Garnish the tart with the sugar coated cranberries.
Cranberry Orange Walnut Tart
For the walnut crust:
1 1/4 cups (180 g) raw walnuts
1 cup (125 g) all-purpose flour
1/4 tsp salt
1/2 cup (100g) sugar
6 tbsp (100 g) butter, softened
For the cranberry curd:
12 oz (340 g) cranberries
1 cup (200 g) sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup), organic
1/2 cup (113 g) butter, softened
2 eggs plus 2 egg yolks
First things first, let's make the crust. In a food processor pulse pecans. Roast in fat free pan at medium heat until browned. Make sure to stir it occasionally and to not let it get burned. Set aside and let cool.
In a medium sized bowl cream sugar and butter until smooth. Add nuts, salt, flour. Mix it until it comes together to a dough. Press dough into the tart form. Imprint with a fork and freeze for 30 minutes or up to 7 days.
Bake crust at 350 °F for about 15 minutes until slightly brown. Let cool.
For the cranberry curd, cook cranberries, orange juice, peel and sugar at medium heat until cranberries are softened. Purée the cooked cranberry and orange mixture in a food processor or blender. Then press through a metal strainer. Alternatively just press through a metal strainer after cooking, but the colors will not be as vibrant.
In a sauce pan add eggs and egg yolks and beat lightly. Add cranberry sauce. Mix immediately. Transfer to stove top and bring to a simmer at medium heat. Let cook for 10 minutes. Press through a metal strainer to remove any egg rests. Whisk the butter into the warm cranberry curd. Pour curd over cooled tart crust. Smooth top with a spatula and bake it at 350 °F for about 10 - 12 minutes to set curd. Store at room temperature for up to 2 days.
Since the peel of the orange is used I recommend using an organic orange.
If the dough for the crust is too dry, add some more cold butter or 1 tbsp ice cold water.
Use leftover egg whites to whip up a meringue and pipe it on the finished tart. Torch it with a blow torch until golden brown, serve immediately.
To get sugar covered cranberries, cover cranberries with some lemon juice and toss them in a cup with white sugar until fully covered.