Cranberry Curd Tart

 

Crust

180 grams roasted hazelnuts

125 grams rice flour

1/4 teaspoon salt

115 grams sugar

100 grams butter or more if necessary, at room temperature

1. grind hazelnuts in a food processor. Add flour and salt

2. mix in butter and sugar. Add more butter if mixture doesn't hold well together

3. press dough evenly in a tart pan. Prick bottom with fork and place in freezer for 30 minutes, or until you are ready to bake the tart

4. bake at 180°/350°F for 15-20 minutes. Crust should be lightly browned

Curd

400 grams fresh cranberries

1 cup sugar

1/2 cup orange juice

114 grams butter, softened

3 eggs

1. place cranberries, sugar and orange juice in a sauce pan and cook until all cranberries have popped. Around 5-8 minutes. Do not overcook!

2. purée mixture with a immersion blender, and then sieve through

3. whisk butter into warm cranberries

4. slightly beat eggs, add a little curd to temper, then combine both and whisk together

5. return to saucepan, and cook on medium heat until bubbling and thickened

At this point, you can either cool the curd and bake the tart, or you can cover mixture with plastic wrap (press wrap against curd) and refrigerate for 1 day

6. pour cooled curd over cooled crust and bake at 180°/350° for 10-15 minutes

Store at room temperature for up to 2 days