precisionoreo.blogg.se - Cranberry curd tart

Slowly pour the sugar into the bowl with the eggs, while continuing to whisk everything together. In a separate bowl, whisk together the egg yolks and the whole egg.Strain the cranberry mixture through a fine sieve and then pour the cranberry mixture back into the saucepan. Pour the cranberry mixture into a blender or food processor, and process until smooth.Cover and cook on medium-high heat for approximately 10 minutes, until the cranberries pop. In a medium saucepan, combine the cranberries, water, and lemon juice.Add the heavy cream, and mix with an electric mixer on medium for 1 minute, until the mousse gets thick. Meanwhile, to make the mousse, combine the instant pudding mix and the remaining 2 tablespoons cocoa powder together in a bowl.Let crust cool completely, then remove crust from tart pan and set aside. The crust will have gone from shiny to more of a matte brown color. Place the tart pan on a baking sheet and bake for 20 minutes.Press the dough into the bottom and sides of a 9-inch tart pan with a removable bottom.

Melt ½ cup butter, and pour the butter and the vanilla extract into the dry ingredients.

Add the flour, confectioners' sugar, salt, and 3 tablespoons cocoa powder to a medium bowl.

Preheat the oven to 350 degrees Fahrenheit.

Cover the cranberry curd tart with small white chocolate ganache kisses. Prepare a piping with a piping tip and fill with the white chocolate ganache. Using the paddle attachment whip the ganache until it has formed stiff peaks. Decorate the cranberry curd tart: Once the cranberry curd has completely set and cold, remove the white chocolate ganache from the refrigerator and place in the bowl of a stand mixer. Fill the tart shell with the cranberry curd and spread evenly using a spatula if necessary. Assemble the cranberry curd tart: Place the almond crust tart shell on a serving plate. Mix in the egg yolk/sugar mixture and cook the cranberry curd until it has thickened, to 85 C° (185 F°). Place the half the butter and the cranberry puree and bring to a boil. Cream the yolks and the sugar until the mixture is pale yellow and has doubled in volume. Puree the mixture using an immersion blender and press trough a fine sieve mesh. Make the cranberry curd: Bring the orange juice, orange peel and fresh cranberries to a boil and let it simmer for 5 minutes. Remove the almond crust from the tin and let it cool down at room temperature over a wire rack.

Then remove the paper and pie weights and continue to bake until golden. Fill with pie weights or beans and bake for 15 minutes. Pinch the bottom of the crust using a fork and line the inside of the tin with parchment paper. Cut out the extra dough and refrigerate for 30 minutes. Butter the tart tin and line it with the almond crust. Roll out and bake the almond crust: Roll out the almond crust to 4-5 mm. Transfer to an airtight container, cover with saran wrap (it should be touching the ganache), close the container and refrigerate overnight. Whisk until the ganache is smooth and all the chocolate is melted. Bring the heavy whipping cream to a boil and pour over the melted chocolate mixing constantly.

Make the white chocolate ganache: Melt the white chocolate and set aside.