Prepare to embark on a culinary journey that combines the elegance of British dessert traditions with a show-stopping twist! This Eton Mess Topped Cranberry Curd Tart is not just a dessert—it's a symphony of flavors that will transport your taste buds to a world of tangy, sweet, and creamy perfection. Imagine a crisp tart shell filled with vibrant cranberry curd, crowned with a cloud-like Eton Mess topping and adorned with glistening candied kumquats—this recipe is about to become the star of your next dinner party or special occasion.
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 pre-baked tart shell
- 1 cup cranberry juice
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup butter
- 1 cup heavy cream
- 2 cups meringue cookies, crushed
- 1/2 cup candied kumquats
Instructions
- Prepare the cranberry curd by combining cranberry juice and granulated sugar in a medium saucepan. Heat over medium heat, stirring until sugar dissolves completely.
- Whisk eggs in a separate bowl. Gradually temper the hot cranberry mixture into the eggs, stirring constantly to prevent scrambling.
- Return the egg and cranberry mixture to the saucepan, cooking over low heat while continuously whisking until the curd thickens and coats the back of a spoon, approximately 8-10 minutes.
- Remove from heat and stir in butter until fully incorporated. Strain the curd through a fine-mesh sieve to ensure smoothness.
- Allow the cranberry curd to cool to room temperature, then refrigerate for at least 30 minutes to set and chill.
- Once chilled, pour the cranberry curd into the pre-baked tart shell, spreading evenly to the edges.
- Whip the heavy cream to stiff peaks, creating a light and airy texture.
- Gently fold crushed meringue cookies into the whipped cream, creating the Eton Mess topping.
- Spread the Eton Mess topping over the cranberry curd, creating decorative peaks and swirls.
- Garnish the top of the tart with candied kumquats, arranging them artfully across the surface.
- Chill the completed tart for an additional 30 minutes before serving to allow flavors to meld and topping to set.
- Slice and serve cold, enjoying the complex layers of tangy cranberry, sweet cream, and crisp meringue.
Tips
- Temperature is key when tempering eggs for the cranberry curd—add the hot mixture slowly to prevent scrambling.
- Use a fine-mesh sieve when straining the curd to ensure a silky-smooth texture.
- Whip the cream just until stiff peaks form to maintain its light, airy consistency.
- Chill the tart before serving to allow flavors to meld and the topping to set perfectly.
- For the best presentation, use a piping bag to create elegant swirls with the Eton Mess topping.
- Choose fresh, high-quality candied kumquats for a stunning garnish that adds both flavor and visual appeal.
- Make the cranberry curd a day ahead to save time and allow flavors to develop further.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 140mg
