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.
For the tart crust:
For the cranberry puree for the curd:
For the cranberry/lemon curd:
For the chantilly cream
Make the tart crust:
Make the curd:
To assemble the tart:
Recipe from Molly J Wilk
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