I love curds: lemon, lime, grapefruit and passion fruit all make great curds because they are sour fruits. I recently came across cranberry curd tart recipes in The New York Times and the magazine ” Bake”. There are some differences in both those recipes and I also made some changes. The biggest difference is that I add the butter last, after the curd has cooled down a bit. This improves the texture of the cream.

This is a nice curd to do around the holidays. Both pomegranates and cranberries are in the stores fresh, from November-December which makes it a nice seasonal dessert.

INGREDIENTS

• 8 fully baked Pate Sucree 4″ tart shells or one 9″ tart shell ( see recipe on another page of my blog
• 340 grams (12 oz ) fresh cranberries
• 200 grams (1 cup) granulated sugar
• Zest of one large naval orange
• Juice of one large naval orange and enough lemon juice to make up a 124 grams (1/2 cup) of liquid.
• 114 grams (2 large) eggs
• 36 grams (2) large egg yolks
• 113 grams (1/2 cup ) unsalted butter cut in to 16 pieces
• Salt

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