Reduced-Sugar Cranberry Curd Tart

Reduced-Sugar Cranberry Curd Tart

Cranberries and orange are cooked into a tart and silky curd that goes great over a gingersnap cookie crust.

Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
432 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F. Spray a 9-inch two-piece tart pan with cooking spray.
Step 2
In a medium bowl, stir together cookie crumbs, sugar, stevia, salt, and butter. Press mixture evenly in bottom and up sides of tart pan. Bake until set, about 15 minutes.
Step 3
In a medium saucepan, combine cranberries, sugar, stevia, and orange zest and juice. Bring to a simmer over medium-high heat and cook until cranberries burst, about 8 minutes.
Step 4
Strain cranberry mixture through a sieve over a medium saucepan, pressing on berries to extract all the juice and pulp. Discard anything left in the sieve. Stir butter and eggs into cranberry puree. Cook, stirring constantly, over medium-low heat until mixture is steaming and thickened (about 170 degrees F), then scrape into crust.
Step 5
Bake tart for 10 minutes, then transfer to a rack to cool completely.
Step 6
In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a simmer, then take off heat, add cranberries, and let steep 10 minutes. Strain cranberries and transfer them to a rack to dry for 10 minutes.
Step 7
In a food processor, pulse remaining 1/4 cup sugar until finely ground. Roll strained cranberries in sugar to coat and place back on rack to dry for 10 more minutes.
Step 8
Before serving, garnish tart with cranberries and orange zest.
Reduced-Sugar Cranberry Curd Tart

Ingredients

  • 4 tablespoons butter, melted
  • 1 ½ cups gingersnap cookie crumbs
  • ½ cup fresh orange juice
  • 1 (12 ounce) package fresh cranberries
  • 1 orange, zested
  • 3 large eggs, beaten
  • ½ cup fresh cranberries
  • ½ cup Sugar In The Raw®
  • ¼ teaspoon fine sea salt
  • ½ cup Stevia In The Raw®
  • ¼ cup Sugar In The Raw®
  • ¼ cup Stevia In The Raw®
  • 6 tablespoons unsalted butter, cut into small pieces
  • ¾ cup Sugar In The Raw®, divided
  • Thin strips orange zest

Categories

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