The difference between a custard and a curd, however, is that a curd usually contains fruit juice rather than milk or cream. If you’ve made a custard before (such as crème pâtissière), then you’ll understand the concept that goes behind using eggs, tempering them, and whisking them with the other ingredients over heat to thicken. On the other hand, this cranberry curd filling is made with cranberry juice (rendered from the fresh berries), eggs, and sugar, just like a lemon curd filling. It’s almost like a clafoutis in that way, but obviously a different texture and such. Not to be confused with a nantucket cranberry tart (or cranberry pie), this tart is made with a curd filling rather than cake batter.Ī nantucket cranberry tart usually has the fresh berries intact, in the filling, with cake batter poured over them. It will be more precise and easier than measuring out the pastry ingredients, but for the sake of inclusion, I’ve listed the equivalent U.S. I do recommend using a food scale if you have one to make the pastry crust. I have a foolproof recipe for making this pastry crust and ensuring it doesn’t shrink on you in the oven, so don’t fret if that has been your past experience with French pastry crusts. The base of the cranberry tart consists of a pate sucrée crust, which is essentially a sweet and buttery pastry crust. Whether you’re looking for a holiday dessert or the holiday has passed and you’re wanting to use up those leftover fresh cranberries, this cranberry curd tart will fit the bill. Made with a French pastry crust and cranberry curd filling, this tart has both incredible flavor and a gorgeous appearance. This fresh cranberry tart recipe is a sweet and tart dessert you can make all winter long.
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