Cranberry Curd Tart with Hazelnut Crust
This cranberry curd tart combines tangy cranberries and a rich hazelnut crust, creating a deliciously sweet and tart dessert that's both festive and nutritious.
Ingredients
- 1¼ cups/180 grams raw hazelnuts
- 1 cup/125 grams rice flour
- ¼ teaspoon salt
- ½ cup/112 grams sugar
- 6 tablespoons/85 grams softened butter, more as necessary
- 12 ounces/340 grams cranberries
- 1 cup/225 grams sugar
- Peel and juice of 1 orange (about ½ cup)
- 4 ounces/113 grams softened butter (1 stick)
- 2 eggs plus 2 egg yolks
Instructions
- Make the crust: Preheat your oven to 325°F (160°C). Spread hazelnuts on a baking sheet and roast for 10-15 minutes until the skins darken and crack. Wrap the warm nuts in a towel and rub to remove the skins. Let them cool completely.
- Pulse the hazelnuts with half the rice flour in a food processor until the mixture reaches a rough cornmeal-like texture. Add the remaining rice flour and salt, pulsing to combine.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Gradually mix in the nut mixture until a dough forms. Add 1-2 tablespoons of softened butter if the dough is too crumbly.
- Press the dough evenly into a 10-inch tart pan, dividing it evenly between the base and sides. Prick the base with a fork and freeze for 30 minutes.
- Prebake the crust: Raise the oven to 350°F (175°C). Bake the chilled tart shell for 15 minutes. Let it cool completely.
- Make the cranberry curd: In a saucepan, combine the cranberries, sugar, orange juice, and zest. Cook over medium heat until the cranberries burst and soften, about 10 minutes. Blend the mixture with an immersion blender or food processor, then strain through a fine-mesh sieve into a bowl. Whisk the butter into the warm liquid until smooth.
- In a separate bowl, lightly beat the eggs and yolks. Temper the eggs by whisking in a small amount of the warm cranberry mixture. Gradually combine the tempered eggs with the remaining cranberry liquid.
- Transfer the mixture back to the saucepan. Cook over low heat, stirring constantly, until thickened, around 10 minutes. Cool to room temperature.
- Assemble and bake: Pour the cranberry curd into the cooled tart shell, spreading evenly using a spatula. Bake at 350°F (175°C) for 10 minutes to set the curd. Cool completely before serving.