Cranberry Curd Tart
, 8 to 10 servings
A hazelnut–rice flour tart shell filled with tart-sweet cranberry-orange curd, baked briefly to set.
| prepPreheat oven to 325°F / 165°C for roasting the hazelnuts | |||||||
| prepPreheat oven to 350°F / 175°C before baking the shell | |||||||
| 180 g raw hazelnuts | Roast hazelnuts 325°F / 165°C, 10-15 min; skin | Grind nuts with first half rice flour | Pulse in remaining rice flour & salt | Cream sugar & butter; mix in nut mixture | Press into 10-in pan; freeze 30 min | Bake shell 350°F / 175°C, 15 min; cool | Fill shell; bake 350°F / 175°C, 10 min |
| 62 g rice flour (for grinding with the nuts) | |||||||
| 63 g rice flour (added after grinding) | |||||||
| 1/4 tsp salt | |||||||
| 112 g sugar (for the crust) | |||||||
| 85 g softened butter (for the crust), plus more if needed | |||||||
| 340 g cranberries | Simmer cranberries, sugar, orange 10 min | Strain; whisk in butter | Temper eggs, cook curd low 10 min; cool | ||||
| 225 g sugar (for the curd) | |||||||
| peel (orange part only) and juice of 1 orange (about 120 ml) | |||||||
| 113 g softened butter (for the curd) | |||||||
| 2 eggs | Beat eggs & yolks lightly | ||||||
| 2 egg yolks | |||||||
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