Cranberry tarts are a perfect balance of sweet and tart, a fantastic festive twist on a classic recipe
Cranberry tarts? I bet you’ve heard of the classic French tart au citron and of course you’ve seen my Grapefruit Tarts but Cranberry Tarts? These cranberry tarts are the perfect way to indulge after Christmas. They’re a great way to use up all of your leftover cranberries or cranberry sauce. If you’re like me you’ll always make way too much! Perfectly tart and sweet at the same time these cranberry tarts are a fantastic palate cleanser after all the rich foods and decadent desserts we tend to eat over the Christmas period. Why not try cranberry tarts as your next showstopping dessert.
I love tarts, large or individual sized they always look so elegant and classic. The beauty of these, is that you can make a family sized portion or small individual tarts as canapes or for fussy eaters who don’t like to share! We all have those in the family. You can serve them with cream or with ice cream for an added hit of sweetness so you can really make this recipe your own. Try adding star anise in place of the cinnamon or add herbs like thyme to spice things up a bit. You don’t even need to use pastry, you can crush up digestive biscuits and use a crumb base for an extra special treat.
Top Tip – if you’re busy over the festive season, just buy your tart cases. No judgement here, the holidays are busy enough and your guests will not care. If you really can’t stomach the thought of pre bought cases at least buy the pastry, pastry is super easy to make but who needs the extra clean up. But here’s a pastry recipe if you really insist on making your own.
- 8 tart cases
- 250ml orange juice
- 340g cranberries
- 170ml honey
- 3tbsp cornflour
- 3 egg yolks
- 5tbsp butter
- 5tbsp orange zest
- In a medium pan over a medium heat add the cranberries, orange juice, honey and orange zest. Simmer for around 10 minutes until the cranberries have popped open.
- Remove from the heat and transfer to a food processor, blend the mixture until smooth.
- Press the mix through a sieve to remove any large lumps and return to the pan on a medium heat.
- Add the cornflour to the pan and whisk constantly until the mixture has thickened and is bubbling.
- Whisk the egg yolks in a mixing bowl and gently pour half of the cranberry mixture into the eggs. Whisk the egg mixture vigorously and add back to the pan with the remaining cranberry. Keep whisking!
- Heat gently for another 2 minutes continuously stirring with your whisk, no need to dirty a spoon. If any lumps start to form whisk vigorously for a few seconds.
- When the mixture is thick, glossy and glorious remove it from the heat.
- Add the butter 1 tablespoon at a time and whisk this into the mixture well.
- Fill the tart cases with the curd and refrigerate until the curd sets.
- Decorate the tarts any way you want. Sugared cranberries are great here or you can leave them super plain and highlight the beautiful cranberry flavour.
And there you have it, my festive cranberry tarts, perfect for the festive period! If you give this one a go let me know how it goes by tagging @whatseatingmanchester in your social media post!