inthekitchen
Cranberry Curd Tart
with Dark Chocolate
Crème Anglaise
This beautiful marriage of
sour, bitter and sweet leaves
a lasting impression.
INGREDIENTS
Hazelnut Crust
1 1/4 cups raw hazelnuts
1 cup rice flour
1/4 tsp salt
1/2 cup sugar
1/4 lb unsalted butter, softened
Cranberry Curd
1 1/2 cups fresh or
frozen cranberries
1 cup sugar
juice and zest of 1 orange
1/4 lb butter, softened
2 large eggs plus 2 egg yolks
Crème Anglaise
1 1/2 cups whole milk
3/4 cup whipping cream
1/4 cup sugar
4 large egg yolks
1/2 cup bittersweet chocolate,
finely chopped
1 Tbsp vanilla
METHOD
Hazelnut Crust
1. In a food processor combine
hazelnuts, rice flour and salt
then process to a meal-like
consistency.
2. Cream sugar and butter and
combine with nut meal. Press into
the bottom of a 10” tart pan and
bake at 350°F for 15 minutes.
Cranberry Curd
1. Put cranberries, sugar, orange
juice and zest in a saucepan
over medium heat. Simmer until
cranberries have popped and
softened, about 10 minutes.
2. Transfer to a food mill or
medium mesh sieve and press
cooking liquid into a bowl. Whisk
the butter into the warm liquid.
3. Put eggs and egg yolks into
a bowl and beat lightly. Slowly
whisk a cup of warm cranberry
liquid into the eggs, then
combine both and whisk together.
Return liquid to pot and cook over
low heat until nearly bubbling
and thickened, about 10 minutes.
Let cool to room temperature,
cover with plastic wrap and
refrigerate.
4. Pour cooled cranberry curd into
the cooled prebaked tart shell
and smooth top with a spatula.
Bake at 350°F for 10 minutes to
set curd. Cool on a rack.
Crème Anglaise
1. In a saucepan over medium
heat, cook milk, cream, and
sugar, stirring with a whisk until
mixture begins to steam and
bubble. Remove from heat.
2. Put egg yolks in a bowl and
whisk in about 1/2 cup hot milk
mixture, then pour egg mixture
back into pan and whisk to blend.
3. Cook, stirring constantly, over
medium-low heat until custard
reaches 160°F on an instant-
read thermometer and thickens
noticeably, 5 to 8 minutes.
Remove from heat.
4. Add chocolate and whisk
until melted and smooth. Stir
in vanilla. Cover with a layer
of plastic wrap pressed against
surface of custard.
5. Chill at least 1 hour before
serving.
Yield 8-12 servings
ciao! / feb/mar / two thousand nineteen
13