Prepare to tantalize your taste buds with a dessert that's equal parts elegant and irresistible! This Cranberry Curd Tart with Toasted Meringue is not just a recipe—it's a culinary adventure that transforms humble ingredients into a spectacular masterpiece. Imagine a buttery tart shell cradling a vibrant, tangy cranberry curd, crowned with a cloud-like meringue that's perfectly caramelized to golden perfection. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert, this recipe promises to be your new favorite showstopper that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 Servings
Ingredients
- 1 pre-made tart shell
- 2 cups fresh cranberries
- 1 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 3 egg whites
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C). If your tart shell is not already baked, place it in the oven to bake for about 10 minutes until lightly golden. Remove from the oven and let it cool slightly.
- In a medium saucepan, combine the fresh cranberries and 1 cup of sugar over medium heat. Stir occasionally until the cranberries start to burst and release their juices, about 5-7 minutes. Once they have softened, remove from heat and let cool slightly.
- In a blender or food processor, puree the cranberry mixture until smooth. Strain the puree through a fine-mesh sieve into a bowl to remove any skins and seeds, pressing down with a spatula to extract as much liquid as possible. You should have about 1 cup of cranberry puree.
- In a separate mixing bowl, whisk together the eggs, melted unsalted butter, cranberry puree, and salt until well combined. Make sure the butter is not too hot when adding it to avoid cooking the eggs.
- Pour the cranberry curd mixture into the pre-baked tart shell, spreading it evenly. Bake in the preheated oven for about 25-30 minutes, or until the filling is set and slightly jiggles in the center. Remove from the oven and allow to cool completely at room temperature.
- While the tart cools, prepare the meringue. In a clean mixing bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup of granulated sugar, continuing to whip until the meringue is glossy and forms stiff peaks.
- Once the tart is completely cooled, spread the meringue over the top using a spatula or a piping bag for decorative swirls. Ensure the meringue touches the edges of the tart shell to prevent it from shrinking away during baking.
- Using a kitchen torch, carefully toast the meringue until golden brown. If you don't have a torch, you can place the tart under a broiler for a few minutes, watching closely to avoid burning.
- Once toasted, remove the tart from the heat source and let it cool for a few minutes. Slice and serve the Cranberry Curd Tart with Toasted Meringue, enjoying the sweet-tart flavor combination and the light, airy texture of the meringue.
Tips
- Temperature is Key: Ensure your eggs are at room temperature to prevent curdling when mixing with warm ingredients.
- Strain for Smoothness: Always strain your cranberry puree to achieve a silky-smooth curd without seeds or skins.
- Meringue Mastery: Clean your mixing bowl and whisk thoroughly before whipping egg whites to ensure maximum volume.
- Torch Technique: If using a kitchen torch, move it constantly to avoid burning the meringue. Keep it about 2 inches away from the surface.
- Make-Ahead Magic: You can prepare the tart shell and cranberry curd a day in advance, adding the meringue just before serving for maximum freshness.
- Storage Tip: Store any leftovers in the refrigerator, but bring to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
