This Cranberry Curd Tart with Mirror Glaze combines the tartness of fresh cranberries, the richness of creamy curd, and the glossy finish of a stunning mirror glaze. Perfect for special occasions or holiday gatherings, this elegant dessert is a showstopper. Here’s the recipe with all the steps and tips for making this beautiful tart.
Ingredients
For the Crust:
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold butter, cubed
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup ground almonds (optional)
For the Cranberry Curd:
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 3 large eggs plus 2 egg yolks
- ½ cup unsalted butter, cubed
- ¼ cup fresh lemon juice
- Pinch of salt
For the Mirror Glaze:
- 1½ cups cranberry juice
- 2 tablespoons sugar
- 2 packets (2 tablespoons) unflavored gelatin
- ¼ cup cold water
Instructions
Make the Crust:
- Prepare the dough: In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add egg and vanilla: Add the egg and vanilla extract, then pulse until the dough begins to come together.
- Press into tart pan: Transfer the dough into a 9-inch tart pan with a removable bottom. Press the dough evenly into the bottom and up the sides of the pan. Chill the crust in the refrigerator for 30 minutes to firm up.
- Bake the crust: Preheat the oven to 375°F (190°C). Bake the crust for 20-25 minutes, or until golden brown. Remove from the oven and cool completely.
Prepare the Cranberry Curd:
- Cook cranberries: In a medium saucepan, combine the fresh cranberries and granulated sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and release their juice (about 10 minutes).
- Strain the cranberry mixture: Pour the cooked cranberries through a fine-mesh sieve into a bowl, pressing down on the solids to extract all the juice. Discard the solids.
- Whisk eggs and yolks: In a separate bowl, whisk together the 3 eggs and 2 egg yolks.
- Combine with cranberry juice: Slowly add the hot cranberry mixture to the egg mixture while whisking constantly to temper the eggs. Once fully combined, return the mixture to the saucepan.
- Cook the curd: Cook over low heat, stirring constantly, until the mixture thickens and reaches 170°F. This process should take about 5-7 minutes.
- Strain and add butter: Strain the curd through a fine-mesh sieve again to remove any coagulated egg bits. Stir in the cubed butter until fully melted. Add the lemon juice and a pinch of salt, then mix well. Let the curd cool slightly.
Assemble the Tart:
- Fill the crust: Pour the cranberry curd into the cooled tart crust, smoothing the surface with a spatula.
- Chill: Place the tart in the refrigerator and chill until set, for at least 2 hours or until the curd is firm and well-set.
Make the Mirror Glaze:
- Bloom the gelatin: Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom.
- Heat the cranberry juice: In a small saucepan, combine the cranberry juice and sugar. Heat over medium heat until it just starts to simmer.
- Add gelatin: Stir in the bloomed gelatin into the cranberry juice mixture and whisk until completely dissolved.
- Cool the glaze: Remove the glaze from the heat and let it cool until it thickens slightly but is still pourable. This should take about 10-15 minutes.
Finish the Tart:
- Pour the glaze: Once the cranberry curd has set, pour the mirror glaze evenly over the curd, covering the entire surface. Be gentle to avoid disturbing the curd underneath.
- Chill to set: Place the tart back in the refrigerator and chill until the glaze is completely set, which will take about 2-3 hours.
Benefits of Cranberry Curd Tart with Mirror Glaze:
- Tart and refreshing: The cranberry curd provides a bright, tangy flavor that balances perfectly with the sweetness of the mirror glaze and the buttery crust.
- Visually stunning: The glossy mirror glaze adds an elegant touch to the tart, making it a beautiful centerpiece for any celebration.
- Seasonal favorite: Cranberries and the festive nature of this tart make it a wonderful dessert for the holiday season or special occasions.
- Deliciously rich yet light: Despite its richness, the tart is light and refreshing, making it a perfect ending to a hearty meal.
Q&A:
Q: Can I use frozen cranberries instead of fresh?
- A: Yes, frozen cranberries will work perfectly for the curd. Just be sure to thaw them before cooking and strain out any excess liquid.
Q: Can I make the tart in advance?
- A: Yes, you can make this tart a day or two ahead of time. Simply cover it tightly with plastic wrap and store it in the refrigerator. The mirror glaze will hold up beautifully.
Q: Can I substitute the mirror glaze with a different glaze?
- A: While the mirror glaze adds a beautiful shine and a mild cranberry flavor, you can substitute it with a simple glaze made of powdered sugar and lemon juice if you prefer something sweeter and less tart.
Q: How do I store leftovers?
- A: Store any leftover tart in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep for up to 3-4 days.
Q: Can I make this tart without gelatin?
- A: The gelatin in the mirror glaze helps create its smooth, glossy texture. You can make a glaze without gelatin, but it won’t have the same finish. You could try using agar-agar or another thickening agent if you prefer a vegetarian alternative.
This Cranberry Curd Tart with Mirror Glaze is sure to impress with its beautiful layers and balanced flavors. Whether you’re hosting a festive dinner or a holiday party, this dessert is a standout!