CUISINE
CHOCOLATE
CRANBERRY CURD TART
CHOCOLATE PRESS-IN CRUST CRANBERRY CURD
1 1/4 cup all-purpose flour
1/2 cup cake flour
1/4 cup cocoa
1 stick butter, cold and cut into pieces (4 ounces)
1/4 cup sugar (1 3/4 ounces)
1/2 teaspoon baking powder
1 egg
1 egg yolk 12-ounce bag fresh or frozen cranberries
1 cup sugar
2 tablespoons water
5 egg yolks (3 ounces)
1 tablespoon lemon juice
1 stick unsalted butter, cold and cut into
pieces (4 ounces)
Preheat oven to 350 F. Processor method:
Place flours and cocoa in food processor.
Place butter in a circle over flours and process
until finely cut-in. Add baking powder and
sugar; process briefly to mix. Add egg and egg
yolk and process until a ball forms. Do not
add water or liquid if it doesn’t come together
right away; just keep processing.
Spray the center of the bottom of an 11-by-
3/4-inch quiche pan. Using a scant half of the
pastry (7 ounces), press the dough evenly
along the sides. Press remaining dough into the
bottom, sealing the edges together well. Prick
the tart bottom. Bake approximately 10 to 15
minutes for partially baked, and about 15 to 20
minutes for a fully baked shell.
Cook the cranberries with sugar and water
over low heat, stirring frequently, until berries
are very soft and breaking open. Immediately
puree them in a food processor (by batches,
if necessary). Puree for several minutes to
get skins as fine as possible. Add egg yolks
and lemon juice and process briefly. Place the
cranberry mixture in the top of a double boiler
and add butter. Bring the water underneath
to a boil. Stir the curd constantly until 170
degrees on an instant-read thermometer. Use
as directed at once or store in refrigerator
with the top directly covered with plastic
wrap. Yield: 2 1/4 cups
CHOCOLATE CRANBERRY CURD TART
ASSEMBLY
11-inch fully baked shell
1 batch cranberry curd, freshly made
Pour the cranberry curd into the shell,
smooth it out and cover directly with plastic
wrap. Place in the refrigerator overnight to
firm.
CHOCOLATE CREAM GLAZE
2/3 cup, 40-percent cream
2 1/2 ounces semisweet chocolate, cut into
small pieces
Bring cream to a simmer. Remove from
heat and add the chocolate. Allow to sit for
four or five minutes, then whisk gently to
smooth chocolate.
Remove the wrap from the top of the tart
and pour the glaze over the top, just to the
edge of the curd. Chill 20 to 25 minutes to set
the glaze. Release and cut into 10 to 12 pieces.
The tart may be refrigerated overnight or
frozen for longer storage.
Recipe from pastry chef Helen S. Fletcher
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