Freeze for up to a month for longer storage.When I came across this unique pie in Bon Appetit magazine, I knew it’d be perfect for a Thanksgiving dessert. Refrigerate if using within a day or two. Pour the glaze in the center and move it out to the edge of the curd with an offset spatula. Remove the film from on top of the cranberry curd. Allow to sit for 4 to 5 minutes then whisk gently to smooth the chocolate completely. Cover directly with film and refrigerate for several hours or preferably overnight.ĥ ounces semisweet chocolate, cut into small pieces (140 grams)īring the cream to a simmer. Stir the curd constantly until an instant read thermometer reads 170 degrees. Place the cranberry mixture in the top of a double boiler and add the butter. Add the yolks and lemon juice to the processor and process briefly. If you prefer to remove the skins, strain the puree before proceeding. There will be tiny specs of red which is as it should be. Puree for several minutes to get the skins as fine as possible. Immediately, puree them in a food processor (by batches if necessary). Stir frequently as this will be very thick and can scorch. Place the cranberries in a saucepan with sugar and water over low heat until the cranberries are very soft and some of them have popped. Shake the tray to move the berries around. Place the cranberries in a rimmed baking sheet and pick over. The instructions are the same but the food processor will be a lot faster.Ĭranberry Curd 12 ounce bag fresh or frozen cranberries picked overġ stick unsalted butter, cold and cut into pieces (4 ounces or 114 grams) Note: This can be made in a food processor or a mixer. Bake approximately 10 to 12 minutes or until completely baked.

Seal the edges very well so no line shows. Press the remainder of the dough into the bottom of the pan. Overlap the seams and seal well so no seam shows. Roll one piece into a rope and press it in evenly along one side of the pan. Remove from the processor and divide in half. Add egg and egg yolk mix until it balls up and rides the blade. Set aside.Ĭombine flours and cocoa in bowl of mixer. Spray the bottom of an 11”x1” quiche pan with removable sides in the center only. It can sit at room temperature for hours and should be served barely cool or at room temperature for the best flavor profile.Ĭhocolate Press in Shell 1 cup all purpose flourġ stick butter, cold and cut into small pieces The beauty of this Chocolate Cranberry Tart is it can be made ahead weeks ahead and frozen. The processor makes it even easier to put together.

Its ease of preparation made it a favorite. We used the chocolate press in crust for myriad recipes. Cranberries have so much natural pectin, the curd sets up very firmly without the addition of gelatin. They have a way of going directly under the most difficult area to reach. It saves a lot of time chasing them around the floor. You can see all of them and shaking the pan will turn them over to make sure no bad ones are hiding.

To prevent them from rolling all over your kitchen (like they did in ours before we figured this out), place them in a jelly roll pan or rimmed baking sheet where they will be in one layer. Pick over the cranberries for the odd ones that need to be discarded. By subscribing, I consent to receiving emails.

Cranberry curd tart bon appetit