![]() ![]() You'll need one full egg for the crust, three full eggs for the curd, and two egg whites for the meringue. You'll need extras if you plan to make some sugared cranberries, as well. For the curd - this gets cooked down and passed through a sieve. If you'd like to switch it up, you can also use my Chocolate Sweet Tart Crust for a nice twist! Jump to: This pastry dough is also used for my Blueberry White Chocolate Ganache Tart. I use my no-fail Sweet Tart Crust recipe for these tartlets. I actually use a touch of pink and red food coloring to brighten it up even more, but that's totally optional. Because of this, the filling is much lighter in color than other cranberry curd recipes you may find in your searches. My curd recipe uses whole eggs rather than just egg yolks, as this method tastes far less egg-y that yolk-only curds. They've got a crisp yet tender sweet crust pastry shell and are filled with a punchy cranberry curd filling.Įach tart is then topped with a pillowy vanilla Swiss meringue and lightly toasted for looks and flavor! It's airy, creamy, crunchy, and it's even better with a pop of fresh sugared cranberries! You can find my sugared cranberries recipe here. These festive Cranberry Curd Mini Tart, or tartlets, are sure to brighten up your holiday table. Add sugared cranberries for even more color and flavor! These festive Cranberry Curd Tarts are made with a shortbread-like sweet tart crust, filled with tangy and sweet cranberry curd, and topped with a vanilla meringue.
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