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.
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
