Cranberry sauce tart

We’ve got a bit of a thing for a fruity creamy filling and the cranberry sauce tart is no exception. After much research we have determined that you can do this with any sort of flavoring once you have mastered the art of the creamy filling. Lucky for you, the first step is to make some cranberry sauce. Perhaps you have some leftover?* Add a bit of lemon juice, lime juice, orange juice, zest. Blend and strain, set the warm liquid aside.

MAKING A CURD

Next step, make a curd. A curd is made by “tempering” your eggs. The key is to keep the heat low enough that the eggs do not turn into scrambled eggs, but high enough for the curd to set. For a pie’s worth of curd, and about 12 oz of cranberry sauce liquid to mix in, you’ll want to use 2 whole eggs plus 2 egg yolks, beaten together. You can temper the eggs by slowly adding in your warm cranberry liquid/sauce, stirring constantly. Transfer to a sauce pan, add a few tablespoons of butter, and a dash or salt, and warm up slowly until it begins to thicken. This should take just 10 minutes. Cool, cover and transfer to your pie crust or ramekin and put in the fridge for at least 3 hours.

TOP W/ SUGARED CRANBERRIES

Mix a cup of sugar with a half cup of water, toss cranberries in the mixture, let them sit for 15 minutes, then set them out to dry on parchment paper for about an hour.

*no cranberry sauce leftover, but plenty of cranberries? Heat 3/4 lb of fresh cranberries with 1/4 cup of orange juice or water, 1/4 cup of lemon or lime juice, the zest of the lime or lemon or orange, and up to 1 cup of sugar. Strain.