Cranberry-Orange Curd Tart

Ingredients and Weight:

• 1 package (10 ounces) graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 pound fresh cranberries
• 1 orange, zested and juiced
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 cup heavy cream

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the bottom of a 9-inch tart pan.
3. Bake the crust for 10-12 minutes, or until golden brown. Let cool completely.
4. In a medium saucepan, combine cranberries, orange zest, orange juice, sugar, cornstarch, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes.
5. In a separate saucepan, heat heavy cream until just simmering. Remove from heat and whisk in the cranberry mixture.
6. Return the saucepan to medium heat and cook, stirring constantly, until thickened to the consistency of pudding, about 2-3 minutes.
7. Pour the curd onto the cooled crust and smooth the top. Refrigerate for at least 4 hours, or overnight.
8. Before serving, garnish with whipped cream or fresh cranberries.

Nutritional Information:

(per serving)

• Calories: 325
• Fat: 15g
• Carbohydrates: 40g
• Protein: 3g

Dish Characteristics:

• Sweet and tart
• Creamy and smooth
• Fruity and citrusy
• Visually appealing

User Comments:

• "This tart is absolutely delicious! The curd is perfectly balanced between sweet and tangy, and the graham cracker crust provides a nice crunch."
• "I love the combination of cranberries and oranges in this recipe. It's so refreshing and flavorful."
• "I made this tart for a party and it was a huge hit. Everyone loved it!"

Special Precautions and Tips:

• If you don't have fresh cranberries, frozen cranberries can be used.
• To make a gluten-free tart, use gluten-free graham cracker crumbs.
• Let the curd cool completely before refrigerating to prevent cracking.
• The tart can be stored in the refrigerator for up to 3 days.