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Diana@The House of Dee

Ginger-Cardamom Tart with Cranberry and Orange Curd

Soft, buttery tart with a rich cranberry curd filling and a touch of spices.
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Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Combine cranberries, 1 cup of sugar, orange zest, water and cook until berries burst and soft, 15 minutes.
  2. Cool and blend in a food processor to make a puree.
  3. To make a crust, combine flour with ginger, cardamom, salt, sugar and pulse with cold butter to make crumbs.
  4. Add an egg and pulse again
  5. Gradually add vodka until the dough becomes soft and sticky.
  6. Roll the crust out to fit into a tart pan.
  7. Bake in a pre-heated oven at 350 degrees for 20 minutes.
  8. 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.
  9. Combine cooled off curd with butter and whip until blended.
  10. Pour into tart crust and chill for 2-3 hours.