Cranberry Lime Curd Tart with Pecan Ginger Crust
Servings: 8 Servings
Calories: 500kcal
Equipment
- 9 inch Tart Pan (removable bottom)
Ingredients
Ingredients for Pecan Ginger Crust
- 115 grams gingersnap cookies
- 120 grams pecans toasted
- 55 grams unsalted butter melted
- 40 grams golden brown sugar
Ingredients for Cranberry Purée
- 350 grams fresh cranberries
- 200 grams sugar
- 50 grams water
Ingredients for Cranberry Curd
- 1 batch of Cranberry Purée recipe above
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- 115 grams fresh lime juice
- Pinch of kosher salt
- 170 grams chilled butter unsalted and cubed (not cold butter)
Ingredients for Sugared Berries
- 115 grams fresh cranberries
- 200 grams sugar halved
- 118 grams water
- 1 teaspoon lime zest
Ingredients for Service
- whipped cream
- lime zest
Instructions
Instructions for Pecan Ginger Crust
- Preheat oven to 350°; toast pecans on medium-high heat, stirring constantly until fragrant and starting to brown
- Place pecans and ginger cookies in mixing bowl; combine for 5 seconds at speed 6-8 until fine
- Add melted butter and brown sugar; combine for 5 seconds at speed 4 until fully incorporated (ingredients will be moist)
- Transfer to a deep 9" French Tart pan; press into pan and up sides
- Bake until firm and slightly darkened in colour, approximately 15 minutes. If crust slides down sides, gently press back up
- Let cool
Instructions for Cranberry Purée
- Place cranberries in mixing bowl with sugar and water; cook for 15 minutes at 100˚ C on speed soft
- Purée for 30 seconds x 3 at speed 10, until smooth; scrape down sides of bowl each time
Instructions for Cranberry Curd
- Place cranberry purée, eggs, egg yolks, lemon zest, lime juice, salt, and lime zest into mixing bowl; cook for 6 minutes at 98˚C on speed 2
- Set time for 5 minutes and speed to 2; add butter through hole in mixing bowl lid over 3-4 minutes, bit, by bit, until fully incorporated
- Pour curd into crust and chill until firm, about 2 hours
Instructions for Sugared Berries
- Meanwhile, bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar
- Add 115 grams cranberries and cook until barely starting to soften, about 1 minute
- Remove berries with slotted spoon and set on wire rack over parchment-covered baking sheet; chill until no longer sticky (about 20–30 minutes)
- Toss remaining granulated sugar with lime zest in small bowl; toss cranberries in lime-sugar
- Top pie with cranberries just prior to service, zest a little fresh lime over all and serve with whipped cream
Notes
Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
I like to present it on a pedestal with sugared berries and lime zested freshly over the surface. Best to do this immediately prior to service. A dollop of soft whipped cream is a lovely compliment to the bright tart on the tongue.