You can also add a splash of any orange liquor you prefer (but don’t go out and buy Grand Marnier, Dry Curacao, or anything else just for this purpose). It’s made with vanilla and freshly squeezed orange juice. This cranberry curd is a variation of one I have been making for years. To keep it tender, this one uses a little orange zest and powdered sugar. It was inspired by the one Alice Medrich used in every recipe. This cranberry curd tart is made with a shortbread crust that has been pressed in.
Because curd can leave behind egg whites, I like to add a little Italian meringue, which I made using a blow torch. This makes it even more simple than other pies. It is placed on a super-easy, press-in shortbread cookie which doesn’t require any resting time. It takes only a few minutes to put together and doesn’t require you to set up a double stove.
The tart cranberry flavor is enhanced with vanilla and orange (and plenty of butter, sugar, and eggs). They are often left to sit in a can of canned cranberry juice on the Thanksgiving table as an afterthought to all the pumpkins and apples that occupy the dessert space. It is one of the most memorable desserts I’ve ever made and I think any self-respecting cranberry lover would adore it.Ĭranberries are a fall and winter fruit that is often overlooked. Have you ever found a dessert that makes you so incredibly happy, and you wonder why you haven’t made it years before? That’s how I feel about this cranberry curd tart.
0 kommentar(er)
