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Cranberry Curd Lime Tart

Cranberry Lime Curd Tart with Pecan Ginger Crust

Course Dessert
Cuisine Canadian
Keyword Tart
Prep Time 15 minutes
Cook Time 30 minutes
Chill until Firm 2 hours
Total Time 2 hours 45 minutes
Servings 8 Servings
Calories 500 kcal
Author Valerie Lugonja

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

  1. Preheat oven to 350°; toast pecans on medium-high heat, stirring constantly until fragrant and starting to brown

  2. Place pecans and ginger cookies in mixing bowl; combine for 5 seconds at speed 6-8 until fine
  3. Add melted butter and brown sugar; combine for 5 seconds at speed 4 until fully incorporated (ingredients will be moist)
  4. Transfer to a deep 9" French Tart pan; press into pan and up sides

  5. Bake until firm and slightly darkened in colour, approximately 15 minutes. If crust slides down sides, gently press back up

  6. Let cool

Instructions for Cranberry Purée

  1. Place cranberries in mixing bowl with sugar and water; cook for 15 minutes at 100˚ C on speed soft

  2. Purée for 30 seconds x 3 at speed 10, until smooth; scrape down sides of bowl each time

Instructions for Cranberry Curd

  1. 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
  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
  3. Pour curd into crust and chill until firm, about 2 hours

Instructions for Sugared Berries

  1. Meanwhile, bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar

  2. Add 115 grams cranberries and cook until barely starting to soften, about 1 minute

  3. Remove berries with slotted spoon and set on wire rack over parchment-covered baking sheet; chill until no longer sticky (about 20–30 minutes)

  4. Toss remaining granulated sugar with lime zest in small bowl; toss cranberries in lime-sugar

  5. Top pie with cranberries just prior to service, zest a little fresh lime over all and serve with whipped cream

    Cranberry Lime Curd Tart

Recipe 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.