This smooth and creamy tart bursting with the fresh bite of cranberry is the perfect holiday dessert to serve this year.
If you follow my blog, you know I am a big fan of America’s Test Kitchen. I am inspired by their creative recipes, but like to simplify when I can. This recipe is one of those times that every step is worth the tiny bit of effort. You will need a few kitchen tools to make this tart: a food processor, a fine mesh sieve, a 9- inch tart pan with removable bottom and piping bags with large tips for piping the whipped cream.Jump to Recipe
You can make this tart up to 24 hours in advance. Just cover loose with plastic wrap. Do not pipe on the whipped cream until just before serving. Store leftovers on the tart pan and cover with loose plastic wrap.
I hope you will give this recipe a try. It is so different that the typical gluely pumpkin and pecan pies that just weigh you down even more after a big holiday meal. A glass of sparkling champagne would be perfect with this dessert.
I am posting the almond crust I made in another post just in case you want to use your own recipe. I like the lightness of the almond crust. Watch it closely while it bakes because it can brown very quickly. I think any flakey pie crust molded into a tart pan would be lovely. I added a few things to this curd recipe. After making one batch, it was very tart- very. I added a bit more sugar, less almond extract and the rinds of one orange for a little citrus taste.