Cranberry Curd Tart

 I needed another try at curd but honestly, this recipe was not my favorite. It felt like it didn't have as strong of a cranberry flavor..

Cranberry Curd Tart

Yields: 1 tart

Total Time: 1 hr 30 minutes

Ingredients:

CRUST: 

1 1/4 cups raw hazelnuts

1 cup rice flour

1/4 tsp salt

1/2 cup sugar

6 tbsp butter (softened)

CURD:

12 ounces cranberries

1 cup sugar

1 orange (peel and juice- about 1/2 cup)

1 stick butter (softened)

2 eggs plus 2 egg yolks

Directions: 

1. Heat oven to 325. Put hazelnuts on baking sheet and roast 10-15 minutes (until skins are dark and crack). Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.

2. In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Then add remaining rice flour and salt and pulse.

3. Cream sugar and butter in a mixing bowl with a wooden spoon until pale and thick. Add nut mixture and combine until dough comes together. Note: If dough is crumbly, add 1-2 tbsp softened butter or a little cold water (I added 2 tbsp water).

4. Press dough into a 10 inch tart pan. Use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes 

5. Heat oven to 350. Bake chilled tart about 15 minutes then cool.

6. Make curd: Put cranberries, sugar, juice, and peel in a saucepan in a medium hit. Simmer until cranberries have popped and softened (about 10 minutes). Transfer to a mesh sieve or puree then press through sieve. Then whisk the butter into the warm liquid.

7. Put eggs and egg yolks into a bowl and beat lightly.  Then whisk liquid into the eggs to temper.

8. Combine both and whisk together over low heat until bubbling and thickened.

9. Let cool to room temperature then pour cranberry curd into prefaced tart shell.

10. Bake at 350 for 10 minutes to set curd. Then cool.

11. Enjoy!