« Cranberries and orange are cooked into a tart and silky curd that goes great over a gingersnap cookie crust. »
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup Sugar In The Raw(R)
- 1/4 cup Stevia In The Raw(R)
- 1/4 teaspoon fine sea salt
- 4 tablespoons butter, melted
- 1 (12 ounce) package fresh cranberries
- 1/2 cup Sugar In The Raw(R)
- 1/2 cup Stevia In The Raw(R)
- 1 orange, zested
- 1/2 cup fresh orange juice
- 6 tablespoons unsalted butter, cut into small pieces
- 3 large eggs, beaten
- 3/4 cup Sugar In The Raw(R), divided
- 1/2 cup fresh cranberries
- Thin strips orange zest
Prep : 30 m Cook : 30 m Ready In : 1 h 30 m
- Preheat oven to 350 degrees F. Spray a 9-inch two-piece tart pan with cooking spray.
- 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.
- 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.
- 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.
- Bake tart for 10 minutes, then transfer to a rack to cool completely.
- 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.
- 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.
- Before serving, garnish tart with cranberries and orange zest.
Source : allrecipes.com