Holiday Cranberry Tart With More Granola Crust
Do we have a show-stopping holiday dinner dessert for you this week! This gorgeous cranberry tart features a silky cranberry curd made with our frozen local cranberries from Johnston's Cranberry Marsh. The crust is made with More Granola's Coconut Macaroon Granola and decorated with sugared Mike & Mike's rosemary and Johnston's cranberries.
This curd is perfectly sweet and tart and is delicious over everything from pancakes to ice cream, so if you have any extra from this tart recipe, make sure to save it for your Christmas morning pancakes!
Ingredients (Makes 1 - 9inch Tart)
For the Cranberry Curd
- 24 oz (2 packs) Johnston's frozen Ontario cranberries (reserve 1/4 cup for garnish)
- 1 cup granulated sugar
- 1 + 1/2 cups water
- 6 large Homestead Farm egg yolks
- 4 tbsp Golden Dawn salted butter
For the More Granola Crust
- 1 + 1/2 bags More Granola Coconut Macaroon
- 1/4 cup Golden Dawn salted butter
- 1 tbsp Spruce Tip sugar (optional)
For the Sugared Cranberries and Rosemary
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 pack Mike & Mike's organic rosemary
- 1/4 cup reserved Johnston's frozen Ontario cranberries
- 1/2 cup granulated sugar for coating
Preheat your oven to 350F.
In a large saucepan, add your water, cranberries and sugar. Bring to a boil and then reduce and let simmer for about 10 minutes, or until the cranberries have broken down and the mixture begins to thicken. Remove from the heat and let the mixture cool for about 10 minutes before proceeding to the next step.
Once cooled, transfer your cranberry mixture into a blender or food processor and blend until smooth. Pass your cranberry mixture through a sieve to strain out the rough skin and seeds.
Transfer the strained mixture back into the saucepan and return to medium heat. Whisk together your six large egg yolks and slowly add them in a steady stream to the cranberry mixture while continuously whisking so that your eggs don't curdle. Once eggs are fully combined, continue to whisk on medium heat until the mixture thickens - about 5 to ten minutes.
Once the curd sticks to the back of a spoon, remove from heat and add your 4 tablespoons of butter, one tablespoon at a time, until the butter is fully melted and incorporated into the curd. Transfer your curd into a large bowl and let cool to room temperature.
While your curd is cooling, prepare your More Granola crust. Add your granola to a food processor and process until it is a fine crumble, similar to graham cracker crumbs. Transfer to a large bowl and drizzle in your melted butter and your spruce tip sugar and stir until combined. The mixture should have enough butter that the crumbs holds together when you press down.
Transfer your More Granola mixture to a tart pan and, using the bottom of a measuring cup or spoon, press the mixture into place so that the base of the crust is an even thickness and the crust is pressed into the grooves of the tart pan.
Bake the tart shell in the oven for 10 minutes. Remove from the oven and let cool to room temperature.
Once cooled, pour in your cranberry curd. Place the filled tart back in the oven for 15 minutes to set the curd. Remove from the oven after 15 minutes and let cool completely to room temperature.
While the tart is cooling, you can start making your simple syrup for your sugared garnishes. Mix 1/2 cup of sugar and 1/2 cup of water in a small saucepan and bring to a boil. Reduce and let simmer until all the sugar crystals have completely dissolved. Carefully dip your rosemary sprigs into the simple syrup and then immediately dust them with granulated sugar. Repeat with your cranberries.
You'll notice the simple syrup doesn't dissolve the sugar and the sugar clings onto the rosemary and cranberries beautifully!
Once your tart is cooled, carefully remove it from the tart shell. Decorate with your sugared cranberry and rosemary and serve. Guaranteed to be a show stopping dessert on your holiday table!
Did You Try This Recipe?
If so, we'd love to see your finished product of your Holiday Cranberry Tart! Share a photo and tag us on Instagram at @themarketat100kmfoods.