Ingredients and Weight:
- Shortbread crust:
- All-purpose flour, 1 1/2 cups (180g)
- Sugar, 1/2 cup (100g)
- Unsalted butter, cold and cut into small cubes, 1 cup (2 sticks/226g)
- Cranberry curd:
- Fresh cranberries, 1 pound (454g)
- Sugar, 1 cup (200g)
- Lemon juice, 1/4 cup (60ml)
- Unsalted butter, cold and cut into small cubes, 1 stick (113g)
- Whipped cream for garnish:
- Heavy cream, 1 cup (240ml)
- Sugar, 1/4 cup (50g)
Preparation Time:
Cooking Time:
- 20 minutes for the tart crust
- 15 minutes for the cranberry curd
Difficulty Level:
Preparation Method Steps:
- Make the shortbread crust:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the flour and sugar.
- Add the butter and use your fingers to work it into the flour mixture until it resembles coarse crumbs.
- Press the mixture into an 8-inch tart pan with a removable bottom.
- Bake for 20 minutes, or until the crust is golden brown.
- Make the cranberry curd:
- In a saucepan, combine the cranberries, sugar, and lemon juice.
- Bring to a boil, then reduce heat and simmer for 10 minutes, or until the cranberries have burst and the mixture has thickened.
- Use an immersion blender or regular blender to puree the mixture until smooth.
- Return the mixture to the saucepan and whisk in the cold butter until melted and smooth.
- Assemble the tart:
- Pour the cranberry curd over the cooled tart crust.
- Refrigerate for at least 3 hours, or overnight.
- Make the whipped cream:
- In a chilled bowl, beat the heavy cream and sugar until stiff peaks form.
- Pipe or dollop the whipped cream on top of the tart.
Nutritional Information:
- Calories: 350 per serving (1/8 of tart)
- Fat: 18g
- Saturated fat: 11g
- Cholesterol: 75mg
- Sodium: 150mg
- Carbohydrates: 40g
- Sugar: 25g
- Protein: 2g
Dish Characteristics:
- Creamy and tart cranberry filling
- Buttery and flaky shortbread crust
- Impressive presentation, perfect for special occasions
User Comments:
- "This tart is absolutely delicious! The cranberry curd is so smooth and flavorful, and the shortbread crust is the perfect complement."
- "I love the vibrant color of the tart, it's so festive and eye-catching."
- "The tart was a hit with my guests, it was the perfect ending to our holiday dinner."
Special Precautions and Tips:
- Make sure to use cold butter for both the tart crust and the cranberry curd. This will help to create a flaky crust and a smooth curd.
- Don't overcook the cranberry curd, or it will become thick and grainy.
- If you don't have an immersion blender, you can puree the cranberry mixture in a regular blender. Just be sure to do it in small batches and strain the mixture before returning it to the saucepan.
- Refrigerate the tart for at least 3 hours, or overnight, to allow the curd to set.
- Serve the tart chilled with whipped cream or your favorite ice cream.
