![]() ![]() Whip using a whisk until cream can hold a soft peak. Place heavy cream into a glass or stainless steel bowl, then add in the reserved Tablespoon of cranberry curd. Pour the strained cranberry curd into the shell-reserve about one rounded Tablespoon of the curd to use for the whipped cream garnishing. Remove the shell from the oven when ready, and let it cool completely, then brush on the melted chocolate. ![]() About 5 minutes before taking the crust out of oven, melt the dark chocolate by placing into a small glass or stainless steel bowl over a small pot of simmering water. Place disc onto the 10” tart pan (with removable bottom), and press dough evenly into the pan, making sure that the side and bottom are even.ĥ. ![]() Knead to form a ball and press into a disc.ģ. Mix the dry ingredients in a bowl, then add butter and vanilla extract.Ģ. (See directions below for preparing the crust.)ġ. Pour into prepared crust and allow to set for 4 hours. When ready, add in butter and blend for about 30 seconds. Leave the mixture in blender for about 45 minutes or until the temperature is around 125F. Whisk egg yolks with cornstarch in a bowl, and then add to the cranberry mixture with the motor on. Pour into a food processor, and pulse a few times. Place cranberries, sugars, and water into a pot and simmer for 10 minutes. *Use naturally dried green stevia leaf powder.Ī good source is from **The brands I like to use are from Rapunzel’s or Anthony’s Really best to get them from your local farmers markets.) ( I only use eggs from pastured birds as the treatment of hens, and nutritional value is worth the extra cost per carton. You must use a tart pan with a removable bottom. Note: This recipe is scaled for a 10” tart. Overall, I’m really happy with this because reducing processed sugar in our diet, especially during the holidays is a more healthy way to be indulgent, and this is also gluten-free! And, I also opted to add in a lining of dark chocolate for the crust as I’m a chocolate lover plus I like the juxtaposition of flavors. For this adapted version, I cut down the sugar dramatically, and added in stevia to maintain the level of sweetness needed to balance the tartness of the cranberries. I saw this fabulously festive recipe last year when I received my printed copy of Cook’s Illustrated magazine’s Nov/Dec 2020 issue and had to give it a try. Full credit for the original recipe goes to Lan Lam of Cook’s Illustrated. ![]()
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