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.
- 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