![]() ![]() I admit, cranberries are not a food I use super often. Gah, I have such a crush on Real Food colors! □ This Keto Cranberry Curd Tart is now the star of the holiday table!Īnd, how can it not be with that bright fuschia color?! Move over turkey, stuffing, green bean casserole, and cranberry sauce… Move aside turkey, stuffing, and cranberry sauce, this paleo and Keto Cranberry Curd Tart is a keto holiday dessert showstopper!Īll your questions are answered in our FREE Guide To Alternative Sweeteners! Store in an airtight container in the fridge for a few days.A simple, grain-free shortbread crust hugs a bright fuschia, sugar-free cranberry curd. Top with meringues, whipped cream, sugared cranberries, rosemary, or whatever you desire, directly before serving. Place in the fridge and chill for 4 hours, or overnight. Mix until everything is smooth and incorporated, and pour into the cooled tart shell. Remove from heat, and whisk in the butter, one tablespoon at a time until smooth, and then the vanilla. Cook until mixture, stirring constantly, until it has thickened. Add to the saucepan, and stir until incorporated. In a small bowl, stir together lemon juice and cornstarch until smooth. Stir the brown sugar and egg yolks into the cranberry mixture in the saucepan, and continue to heat on medium heat. Strain through a sieve to catch any pieces of cranberry skin that may be left. ![]() Place mixture into a highspeed mixer, and blend until smooth. In a medium saucepan, simmer the cranberries on medium heat with 1/4 cup of water until cranberries have burst, about 10-15 minutes. Add a tablespoon of milk/water to help it stick together better. * tips: if at any point it becomes difficult to press the dough into the pan without it sticking to your hands, simply pop it into the fridge for a few minutes to firm the butter up a little.ĭough seems a little dry? The flour may have been over-measured, or humidity levels could be the culprit. Poke the bottom with a sharp knife to create a few vent holes.īake for 17-20 minutes, or until golden brown. Once you have completed the outside edge, make sure the remaining crumbs are distributed across the bottom evenly and press down firmly. Make sure that the bottom corner really gets pressed down well, as you don’t want a really thick edge there. I use my fingers or a cup on the inside edge, and press down on the top with the thumb of my opposite hand. Start with the edge, and firmly press the crumbs together to form about 1/2 inch thick edge (no thicker or it’ll be tough to cut through with a fork). Dump the crumb-like mixture into the 9-inch tart pan. In a medium bowl, mix together the softened butter, flour, powdered sugar, vanilla, and salt until completely combined. If making in a pie dish, or a larger pan, you may need to increase the crust recipe. Please note: I used a 9-inch tart pan with a removable bottom for this recipe. 2/3 cup (151 g) unsalted butter, softenedģ cups (equal to one standard package - 340 grams) fresh (or frozen) cranberries
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