Creamy Cranberry Tart

Directions

Gingersnap Crust:

• 1

  Preheat oven to 350 F.

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• 2

  Butter a 9” tart pan with a removable bottom.

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• 3

  In a large mixing bowl, mix together the crushed cookies, brown sugar, melted butter, vanilla extract and salt until combined. It will look like a crumbly, wet sand mixture.

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• 4

  Press into the pan with a flat bottomed glass, working on the edges first, and then moving to the bottom.

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• 5

  Place the tart pan onto a rimmed baking sheet. Bake for 12-15 minutes, until the edges are golden. If the crust shrinks during baking, use the flat bottomed glass to gently press it back to the edges.

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• 6

  Allow to cool completely.

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Tart Filling:

• 1

  In a medium sized saucepan, combine the cranberries, water, orange juice and zest, and brown sugar. Simmer until thick and then puree smooth.

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• 2

  In a clean medium sized saucepan, whisk together the milk, granulated sugar and cornstarch. Heat over medium heat until tiny bubbles form, whisking frequently. Remove from heat.

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• 3

  In a small bowl, whisk together the eggs and egg yolks. Add 2 tablespoons of the hot milk into the eggs and whisk to combine and heat the eggs. Then slowly whisk the eggs in the hot milk, pouring them in a little at a time and whisking constantly to temper the eggs.

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• 4

  Return the pan to the stovetop over medium heat and cook, stirring constantly, until thick, about 2-3 minutes. Do not boil.

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• 5

  Remove from heat, and stir in the pureed cranberries, vanilla extract and pinch of salt. 

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• 6

  Pour the cranberry custard over the cooled crust.

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• 7

  Place in the fridge and allow to chill for at least two hours, or overnight.

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• 8

  Top with whipped cream to serve.

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Whipped Cream:

• 1

  In a medium sized mixing bowl, whisk the cream, sugar, and vanilla together until fluffy.

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