Spread the curd into the cooled shortbread crust. Finally, place curd in shortbread crust and bake for 10 minutes at 250˚F. Cook over low heat until the curd is just about to bubble. Put all of this back on the stove (you can use the same saucepan used before.just clean it out if there's any remnants). Next, place mixture back on stove until just starting to bubble. Slowly whisk in a few tablespoons of your egg mixture (eggs and yolks) to temper then whisk in the remaining eggs into the cranberry mixture. Third, whisk in butter then slowly add eggs and yolks. Then strain the mixture through a fine mesh sieve until you're left with just the liquid. This will give the cranberry tart that beautiful, vibrant pink color. Transfer the mixture over to a food processor or use an immersion blender to pulverize the cranberries until they are liquidy. You'll see why! Second, run cranberry mixture through a food processor then sieve. It's okay if some of the rosemary leaves make their way to the mixture. When the cranberries have popped and started to become tender, remove the rosemary sprigs from the mixture and discard. How to Make Cranberry Curd First, heat your cranberries.įirst, simmer cranberries, sugar, rosemary, and orange juice and zest in a medium-sized saucepan over medium heat. This allows the citrus flavor to shine through a little more than just using the peel of the orange. You can get away with using the food processor for this recipe, but I wouldn't skip it because it makes the tart this brilliant bright pink color (that's all natural, of course).
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