November 6, 2020
Cranberry Curd Tart
This beautiful jewel toned tart is sweet and sharp from the cranberry curd with a crisp almond pastry and mellowed with whipped cream. It makes a stunning holiday dessert.
Servings: 12
Calories: 325kcal
Ingredients
Pastry Dough
- 1 1/4 cups almond flour
- 1/4 cup lupin flour
- 2 teaspoons glucomann powder
- 1/2 cup monk fruit golden
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 8 tablespoons butter softened, or butter flavored coconut oil, if dairy-free
- 2 egg yolks
Cranberry Curd
- 1 teaspoon gelatin unflavored, use agar agar for vegetarian
- 1 pound cranberries fresh or frozen
- 1 1/2 cups allulose or 2 teaspoons stevia glycerite and 1/4 cup monk fruit, golden, add more sweetener to taste (allulose produces the best texture but if you have a stomach sensitivity to it, use the erythritol and stevia combination)
- 1/8 teaspoon glucomann powder
- 1/2 cup water
- pinch salt
- 6 egg yolks
- 6 tablespoons unsalted butter
Whipped Cream
- 1 cup heavy cream or coconut cream, chilled overnight, for dairy-free
- sweetener to taste (use whatever you like best – I like stevia glycerite)
- pinch of salt
- splash of vanilla extract
Instructions
- Preheat oven to 350ºF. Combine almond flour, lupin flour, glucomann, monk fruit, and salt. Add in yolks, almond extract, and butter and mix until combined. Press into 9-inch tart pan (It will be just enough to provide a thin layer or a slightly thicker layer if you use an 8-inch tart pan). Prick all over with a fork. Line with well greased foil (buttered-side down). Fill with pie weights (rice works well) and bake at 350ºF for 15 minutes. Remove foil and bake another 8-10 minutes, until golden. Remove from oven and cool.
- While the tart crust is cooking, prepare the filling. In small bowl, sprinkle gelatin over 2 tablespoons water to soften. Set aside.
- Add the cranberries, allulose or stevia, salt, glucomann, and water to a medium pot and heat over medium-high heat, until the mixture simmers, stirring occasionally. Cover and cook for about 10 minutes, or until the berries are burst. Uncover and cook at a bare simmer for another 10 minutes, which will release the pectin and help with setting.
- Remove pan from heat and use an immersion blender to puree until smooth. With blender running, add the egg yolks and softened gelatin and process until thick and smooth (the heat from the berries and pan will cook the yolks). Strain this mixture through a fine mesh strainer to remove the seeds and skins of the cranberries. Use a spatula or ladle to push the mixture through. It will be thick. Discard solids. Add in the butter and stir to combine until completely smooth. Taste and add more sweetener, if desired. Spread this mixture into the cooled tart crust and chill for 6 hours.
- Before serving, beat cream with sweetener, salt, and vanilla until stiff peaks form, 3 to 5 minutes. Transfer to pastry bag fitted with piping tip and then pipe decorative whipped cream onto the surface of the tart. You can also keep the cream separate and serve with a dollop on top.
Notes
The whole tart with piped whipped cream can be frozen. Simply slice from frozen and let stand 5 minutes before serving.
Do not discard egg whites. They can be frozen and used later for things like the keto bread.
Nutrition Facts
Cranberry Curd Tart
Amount per Serving
Calories
325
% Daily Value*
Fat
31
g
48
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Cholesterol
172
mg
57
%
Sodium
202
mg
9
%
Potassium
84
mg
2
%
Carbohydrates
9
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
996
IU
20
%
Vitamin C
6
mg
7
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
