Ingredients Biscoff Pie Crust:<\/strong> 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.<\/p>\n 12 oz fresh cranberries Place cranberries, peel, sugar and juice in saucepan over medium heat. Cranberry Curd Tart With A Biscoff Cookie Crust And Candied Cranberries Ingredients Ingredients Biscoff Pie Crust: 3 cups biscoff cookies, crushed fine 2 tsp orange zest (optional) 1 tsp vanilla 10 Tbs melted butter Directions Crust 1. Crush about 34 cookies in food processor or place in baggie and use rolling pin to crush. Mix…<\/span><\/p>\n","protected":false},"author":2,"featured_media":10246,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-10245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=10245"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10245\/revisions"}],"predecessor-version":[{"id":17399,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10245\/revisions\/17399"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/10246"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=10245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=10245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=10245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3 cups biscoff cookies, crushed fine
\n2 tsp orange zest (optional)
\n1 tsp vanilla
\n10 Tbs melted butter<\/p>\nDirections Crust<\/h2>\n
Ingredients Cranberry Curd<\/h2>\n
\n1 cup sugar
\n1\u20442 cup orange juice
\nzest from 1 orange
\n2 eggs, plus 2 egg yolks
\nSugared cranberries, raspberries and rosemary sprigs to decorate.<\/p>\nDirections<\/h2>\n
\nBring to boil, let simmer 10 minutes until cranberries pop.
\nPure\u0301e mixture. Strain through mesh sieve.
\nWhisk butter into cranberries.
\nIn separate bowl, whisk eggs.
\nAdd cranberry mixture a little at a time, whisking constantly so eggs don’t cook.
\nPour into saucepan over low heat, let bubble and thicken for 10 minutes, remove from heat.
\nPour into cooled crust.
\nBake at 350 for 10 minutes. Cool, decorate.<\/p>\n","protected":false},"excerpt":{"rendered":"