Add the remaining cranberry and stir to combine.Īt this point, if you'd like a darker, more colorful curd, feel free to add a bit of red or pink food coloring. STEP 3: Once thickened, remove from the heat and whisk in one tablespoon of butter at a time, not adding another piece until the first is totally incorporated. This usually happens within five minutes, but will be different on every stove top – you will see a noticeable difference in the viscosity and will be able to wipe a streak off your spatula.
Whisk constantly until the mixture begins to thicken and starts to bubble (be sure to get in the corners). STEP 2: In a medium saucepan over medium low heat, whisk together the eggs, sugar, and half of the cranberry puree. The puree should produce about ¾ cup or ~160g. You must do this to remove all cranberry pulp and skins. Pass the cranberries through a fine mesh sieve into a bowl, pushing it through with a rubber spatula or wooden spoon (and don't forget to scrape it off the bottom of the sieve). Use a rubber spatula to help break them up. STEP 1: Add the cranberries and water to a saucepan over medium heat and cook until the cranberries have all broken down and released their juices. Rather, the curd is made completely on the stovetop, cooled, then piped or spooned into the tartlet shells. This recipe does not have you bake the curd in the crust.
If you plan to make the sugared cranberries, make these on the day you assemble the tarts. This gives ample time for the curd to set, and then you only have to make the meringue and assemble the day you plan to serve. It's best to make the cranberry curd and tartlet shells the day before you serve them. This recipe will follow this timeline: cranberry curd (so it has time to chill), tartlet shells, meringue. Also optional, but is the easiest and most precise way to toast the meringue. Not necessary, but is the easiest way to add the meringue. If you don't have or want to purchase the tartlet pans, you can also use a muffin tin following the same instructions.
A touch of food coloring makes it extra bright.
NYTIME CRANBERRY CURD TART FULL
Because this recipe uses full egg yolks, it is much lighter in color and more pink rather than red. Pink and or red, this is optional, but really helps to bring out the color. For all three component of the recipe - crust, curd, and meringue! You'll need one full egg for the crust, three full eggs for the curd, and two egg whites for the meringue. You'll need extras if you plan to make some sugared cranberries, as well. For the curd - this gets cooked down and passed through a sieve. If you'd like to switch it up, you can also use my Chocolate Sweet Tart Crust for a nice twist! Jump to: This pastry dough is also used for my Blueberry White Chocolate Ganache Tart. I use my no-fail Sweet Tart Crust recipe for these tartlets. I actually use a touch of pink and red food coloring to brighten it up even more, but that's totally optional. Because of this, the filling is much lighter in color than other cranberry curd recipes you may find in your searches. My curd recipe uses whole eggs rather than just egg yolks, as this method tastes far less egg-y that yolk-only curds. They've got a crisp yet tender sweet crust pastry shell and are filled with a punchy cranberry curd filling.Įach tart is then topped with a pillowy vanilla Swiss meringue and lightly toasted for looks and flavor! It's airy, creamy, crunchy, and it's even better with a pop of fresh sugared cranberries! You can find my sugared cranberries recipe here. These festive Cranberry Curd Mini Tart, or tartlets, are sure to brighten up your holiday table. Add sugared cranberries for even more color and flavor! These festive Cranberry Curd Tarts are made with a shortbread-like sweet tart crust, filled with tangy and sweet cranberry curd, and topped with a vanilla meringue.
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