Cranberry Lemon Curd Tart

Here is a beautiful tart that would be a hit for Mothers Day or a shower of any sort.
It's just so pretty and seriously delicious.
For the tart crust, feel free to use a premade crust if you'd like. But this crust is way more delicious! The curd can be made several days in advance and the crust 2 days in advance. Bake the crust and assemble the day before, or most preferably, the day of for best flavor. Serve at room temperature, topped with chantilly cream.
NOTE: For the tart crust, half an egg is called for. Crack an egg and whisk it and then do your damn best to pour half of it into another small bowl. You can also double the crust recipe, freeze half the dough for another tart.

Ingredients

For the tart crust:

• 40g (1/3 cup) powdered sugar/confectioners sugar
• 25g (1/4 cup) finely ground almonds (almond flour/meal)
• 125g (1 cup) all-purpose or pastry flour
• pinch of salt
• 1/4 tsp vanilla extract
• 70g (5 tbsp) unsalted butter, cubed, room temperature
• 25g egg (1/2 egg) Whisk 1 whole egg and divide it.

For the cranberry puree for the curd:

• 80g (3/4 cup) fresh or frozen cranberries
• 1 tbsp granulated sugar
• Peel of half an orange or a whole clementine
• 120ml (1/2 cup) water

For the cranberry/lemon curd:

• 100g (1/2 cup) granulated sugar
• zest of 1 lemon
• 2 large eggs
• 25ml (2 tbsp) lemon juice
• 150g (11 tbsp) unsalted butter, cubed, room temperature

For the chantilly cream 

• 120ml (1/2 cup) heavy whipping cream
• 2-3 tbsp powdered/confectioners sugar
• 1/2 tsp vanilla extract

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Instructions

Make the tart crust:

1. Simply mix all ingredients together in a mixer until a dough forms. Wrap in plastic wrap and chill 30 minutes. Note: If you do not have a mixer, this can be made by hand. Whisk together the dry ingredients, then cut in the butter. Mix in the egg/vanilla extract and then turn out the dough onto a clean surface. 
   Using the palm of your hand and starting closest to you, push the dough forward and away from you in multiple strokes smearing the mixture across the work surface to combine the ingredients. Once you get through all of the dough, scrape together into a pile and start again, repeating until the dough comes together. Chill about 30 minutes before rolling out.
2. Roll out the dough on a floured surface and line a regular sized tart shell (8-9", 20-24 cm) or 5 individual tart shells. For large tart shells, place a piece of parchment paper on top, and fill with baking beans. 
3. Chill. Meanwhile, preheat the oven to 350F/165C and bake 15-20 minutes or until nicely golden brown, removing the baking beans halfway through the bake. Set aside.

Make the curd:

1. Start by making the cranberry juice:
   Place all of the ingredients for the cranberry puree In a small saucepan. Bring to a boil, then reduce the heat to a simmer and cook 5-10 minutes until cranberries are soft and have popped if using fresh. Add additional water if needed (ie. the water entirely evaporates). 
   Remove the peel (optional) and blend in a food processor. Cool. Press puree through a fine strainer into a separate bowl to remove the chunky bits.
2. For the cranberry/lemon curd: 
3. Place the cubed room temperature butter In a medium bowl. Set aside.
4. In a saucepan, add the sugar, lemon zest, eggs, lemon juice, and 60ml (1/4 cup) of cranberry juice/puree. Place over medium-low heat, whisking continuously until thickened. When the mixture starts to boil, it's ready to be taken off the heat. If you see little white egg pieces, pass through a strainer. Pour the curd over the cubed butter, pushing through with a spatula through the strainer. Remove the strainer and whisk until the butter is melted and fully incorporated. 

To assemble the tart:

1. There are two methods. Pour the hot curd into the cooked tart crust then allow to cool at room temp or in the fridge (be sure to place the tart on a plate or cake platter before filling, or it will be difficult to move – you could even keep it in the tart mold). 
   OR, allow the curd to cool completely and thicken in the refrigerator (several hours), then spoon into the baked crust. Use an offset metal spatula to spread the curd to the sides and smooth the top. It will be very firm and then soften as it warms up.

To decorate:

1. Make the Chantilly cream by whipping the heavy whipping cream in an electric mixer until soft-medium peaks form then add the powdered sugar and vanilla.
2. Pipe the cream on top in whatever design you'd like.

​Recipe from Molly J Wilk