Ginger-Cardamom Tart with Cranberry and Orange Curd
Soft, buttery tart with a rich cranberry curd filling and a touch of spices.
Ingredients
- Tart crust:
- 1 1/4 cup of flour I used Kind Arthur gluten free
- 1 stick of butter cold, cut in pieces
- 1 egg
- 2-3 Tbsps of vodka
- a pinch of salt
- 2 Tbsps of brown sugar
- 2 1/2 tsps. of ginger powder
- 1 tsp of cardamom
- Cranberry curd filling:
- 1 12 oz package of cranberries
- 1 + 1/2 cup of sugar
- zest from 1 medium orange
- 1/4 cup of water
- 3 eggs
- 2 egg yolks
- 1/2 cup of orange juice
- 1/2 tsp of cinnamon
- 1/2 tsp of cardamom
- 1/8 tsp of salt
- 3/4 cup of butter soft, cut into pieces
Instructions
- Combine cranberries, 1 cup of sugar, orange zest, water and cook until berries burst and soft, 15 minutes.
- Cool and blend in a food processor to make a puree.
- To make a crust, combine flour with ginger, cardamom, salt, sugar and pulse with cold butter to make crumbs.
- Add an egg and pulse again
- Gradually add vodka until the dough becomes soft and sticky.
- Roll the crust out to fit into a tart pan.
- Bake in a pre-heated oven at 350 degrees for 20 minutes.
- To make the curd, combine cranberry puree, with eggs, egg yolks, the rest of sugar, juice, cardamom, cinnamon in a bowl set over a pot with boiling water and cook, stirring often, until curd develops, 10 minutes.
- Combine cooled off curd with butter and whip until blended.
- Pour into tart crust and chill for 2-3 hours.