Cranberry Curd Tart

Step 1

Add almond flour, sugar and salt to a medium bowl; stir well with a fork to combine. Pour melted butter over and stir well to combine. Transfer 2/3 of mixture to tart pan and press evenly around the edges and up the sides of tart pan (leaving the bottom bare). Add remaining 1/3 of mixture to center and press evenly across the bottom. Use a flat bottomed measuring cup or glass to firmly press crust into tin and even out bumps. Pierce bottom all over with fork and freeze for 30 minutes. (Or longer - recipe note #1.)

Step 2

When ready to bake crust, preheat oven to 350℉.

Step 3

Bake tart crust for 15 minutes. Remove from oven and set aside to cool completely. (recipe note #2)

Step 4

Bring cranberries, orange juice and sugar to simmer in a saucepan over medium heat; cook at a simmer (reduce heat if needed), stirring often until cranberries soften and burst, about 10 minutes. Remove from heat and blend mixture in the pan until smooth with an immersion blender or transfer to food processor or high powered blender and process or blend until smooth. Press mixture through a fine mesh sieve into a clean bowl. (recipe note #Return mixture to saucepan and stir in butter until melted and smooth. Set aside to cool slightly.

Step 5

In a medium bowl, whip eggs and egg yolks with a fork until well combined.

Step 6

To temper eggs, slowly add ~1 cup of warm cranberry mixture, stirring constantly until smooth; slowly add this to mixture to saucepan, stirring constantly and continue stirring until well combined.

Step 7

Place saucepan over low heat; cook and stir until thickened and close to bubbling; 8 to 10 minutes. Remove from heat. If assembling the tart right away, set aside to cool to room temperature before spreading into crust. If preparing in advance, transfer to bowl and set aside to cool before covering with plastic wrap (pressed against curd surface to avoid it developing a skin) and refrigerating for up to 3 days. (recipe note #4)

Step 8

Preheat oven to 350℉.

Step 9

With a rubber spatula, spread cooled cranberry curd into cooled tart shell in a smooth, even layer. Bake for 10 minutes. Transfer to wire rack to cool. Can be served at room temperature, but is easier to slice when chilled for several hours. Serve topped with softly whipped cream and garnished with orange zest and/or sugared cranberries (optional, recipes below.) Store covered in the refrigerator for up to 3 days or covered at room temperature for up to 2 days.

Step 10

Whip heavy cream and 1 tablespoon of sugar in the bowl of a stand mixer or in a medium bowl with a hand mixer (or a whisk) until soft peaks form. Sprinkle orange liqueur over and gently fold to combine. Serve immediately or refrigerate until ready to serve. Garnish with orange zest if desired.

Step 11

Line a baking sheet with parchment paper (for easy cleanup) and place a wire rack inside. In a medium bowl, toss 1/2 cup cranberries with simple syrup (recipe note #until coated; transfer to wire rack with a slotted spoon. Let stand at room temperature until dry and sticky, about 45 minutes. Transfer sticky cranberries to a medium bowl of granulated sugar and toss well to coat; return to wire rack and let stand until dry. Once dry, use immediately or store for up to 3 days at room temperature in an airtight container.