How to Make Cranberry Curd Tart with Almond Crust

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Add 4 cups of cranberries to a medium pot.

Pour in 1.25 cups of sugar, 0.5 cups of water, and a pinch of salt.

Turn the heat to medium-high and stir to dissolve the sugar.

Once boiling, reduce heat, cover, and let cranberries cook for about 10 minutes until they pop and shrivel.

In a bowl, whisk together 3 large egg yolks and 2 teaspoons of cornstarch until smooth.

Transfer the cooked cranberries to a food processor and add the egg yolk mixture.

Blend until combined while the mixture is still hot.

Let the cranberry mixture cool for about 45 minutes to an hour.

In a separate bowl, combine 1 cup of almond flour, 0.5 cups of cornstarch, 1/3 cup of granulated sugar, and 0.5 teaspoon of table salt.

Whisk the dry ingredients together to break up clumps.

Add 6 tablespoons of melted and cooled unsalted butter and 3/4 teaspoon of vanilla extract to the dry mixture.

Use your hands to combine the mixture until there are no dry spots.

Press about two-thirds of the mixture into a 9-inch tart pan with a removable bottom.

Crumble the remaining dough around the edges of the tart pan.

Bake in a preheated 350°F oven on the middle rack for about 20 minutes, rotating halfway through for even baking.

Remove the crust from the oven and let it cool.

Check the temperature of the cranberry mixture; it should be between 120-125°F.

Add 4 tablespoons of softened unsalted butter to the cooled cranberry mixture and blend for about 30 seconds.

Pour the mixture through a fine mesh strainer to remove any bits of seed or skin.

Reserve 2 tablespoons of the cranberry mixture and pour the rest into the tart crust.

Let the tart sit at room temperature for about 4 hours to set.

To make the whipped cream, combine 1 cup of heavy cream with 1 tablespoon of sugar and whisk until combined.

Chill the whipped cream in the fridge until ready to use.

Once the tart is set, whisk the chilled whipped cream to stiff peaks.

Use half of the whipped cream to decorate the border of the tart, leaving the center open.

Carefully remove the tart from the pan and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens