![]() ![]() Serve up the cranberry curd tart immediately, otherwise store it in the fridge. ![]() Use a handheld kitchen torch to toast the meringue! Remove the meringue to a piping bag, or spread the meringue over the tart with a spatula, making swooping motions with the spatula. Transfer the meringue to an electric stand mixer fitted with the whisk attachment and turn the speed to high, whipping it until the meringue begins to form stiff, glossy peaks, about 7-8 minutes.ģ. Test that the sugar is dissolved by rubbing a bit between your fingers.Ģ. Whisk the mixture continuously until the sugar is dissolved, about 4-5 minutes. Place the bowl on top of the boiling water. Fill a pot with about 1 inch of water and bring it to a gentle boil. Whisk together the egg whites, sugar and cream of tartar in a heatproof bowl. The meringue is completely optional but it’s highly recommended! Plus you get to torch it with a kitchen torch if you have one □įor this tart we’re going to be making Swiss meringue – it is the perfect meringue for piping on to desserts! Don’t be intimidated, it is a simple process!ġ. Place plastic wrap over the top of the tart and then add the tart to the fridge, chilling it for at least 2-3 hours but no more than 12 hours or the crust will start to get soggy. Once the crust is cooled and the curd has been prepared, pour it into the gingersnap crust and smooth it out with the back of a spoon. Press the mixture into a 8″ or 9″ tart pan and bake for 9-10 minutes or until the crust is lightly browned and fragrant. Stir together the crushed cookie crumbs with melted butter, cinnamon and salt until the crumbs are completely coated. Next, make the gingersnap crust! You’ll need: To make the cranberry curd, follow the directions from the recipe here. I would start at least 3-4 hours before you plan to serve it. You can make the curd and pour it directly into the tart, but I like to let it cool first to thicken up before using it in the dessert. If you need something easy to whip up for a holiday gathering or just for a weekend dessert, this tart has your name on it! How do you make this cranberry curd tart?īefore making the dessert, you’ll need to make the curd for the tart. One of the easiest holiday desserts you’ll find! If you haven’t made my cranberry curd yet, you’re definitely missing out! I love swirling it into my yogurt, or using it as a topping for vanilla ice cream however, the best use for this curd is this cranberry curd tart! This smooth and creamy cranberry curt tart with a gingersnap crust is the perfect holiday dessert! Use those in season cranberries, or frozen cranberries for this sweet dessert that has just the right amount of pucker!
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