![]() ![]() I let this tart sit at room temperature overnight before removing it from the tart pan and cutting the first slice. Cool the tart, in the pan, on a wire cooling rack until completely cool. Use a silicone spatula to scrape out every last bit of curd from the bowl and smooth the top of the curd in the shell if needed.īake the tart in the 350 degree oven for 10 minutes, just to set the curd. When the cranberry curd is cooled to room temperature, pour the curd into the baked and cooled tart shell. Place the baked cooled tart shell on a sheet tray for easier maneuvering. Pour the mixture into a large measuring cup or batter bowl and let cool to room temperature. When the butter is melted, turn off the heat. As soon as you see the first bubbles beginning to form, stir in the softened butter and add a small pinch (about 1/8 tsp.) Kosher salt. Then, over low heat, pour the cranberry/egg mixture into the saucepan. Wash out the saucepan we cooked the cranberries and sugar in.
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