cranberry curd tart featuring an olive oil crust made with whole-wheat flour and a bit of rosemary.
this tart crust is a press-in crust which means no rolling needed! I recommend pressing 3/4 of the dough into an even layer on the bottom of the pan, then using the rest of the dough for the sides.
while the crust pre-bakes, make the cranberry curd! Fresh cranberries are ideal but frozen will also work.
cook the cranberry puree with honey and butter then temper the hot mixture into the egg + yolks. Do this slowly to avoid cooking the eggs!
add the tempered cranberry mixture back to the saucepan and cook to 170ºF. Add a splash of orange liqueur (optional) then strain to remove any cooked egg bits (just in case!).
chill the cranberry curd until set, then spread into the baked and cooled tart crust. Bake tart until filling is set.
serve this up at the holidays and it will be gone in minutes!