Cranberry Curd Tart With A Biscoff Cookie Crust And Candied Cranberries

Cranberry Curd Tart With A Biscoff Cookie Crust And Candied Cranberries Ingredients

Ingredients Biscoff Pie Crust:3 cups biscoff cookies, crushed fine2 tsp orange zest (optional)1 tsp vanilla10 Tbs melted butter

Directions Crust

1. Crush about 34 cookies in food processor or place in baggie and use rolling pin to crush. Mix in vanilla, salt, zest and butter. Press hard into tart pan with removeable bottom. Use cup to press hard against bottom and sides. Freeze 15 minutes. Bake 15 minutes at 350 degrees.

Ingredients Cranberry Curd

12 oz fresh cranberries1 cup sugar1⁄2 cup orange juicezest from 1 orange2 eggs, plus 2 egg yolksSugared cranberries, raspberries and rosemary sprigs to decorate.

Directions

Place cranberries, peel, sugar and juice in saucepan over medium heat.Bring to boil, let simmer 10 minutes until cranberries pop.Purée mixture. Strain through mesh sieve.Whisk butter into cranberries.In separate bowl, whisk eggs.Add cranberry mixture a little at a time, whisking constantly so eggs don’t cook.Pour into saucepan over low heat, let bubble and thicken for 10 minutes, remove from heat.Pour into cooled crust.Bake at 350 for 10 minutes. Cool, decorate.