This bright and bold Cranberry-Orange Tart starts with a blend of crushed store-bought oatmeal cookies and oats for an easy-peasy crust and then gets spiked with Grand Marnier and dolloped with Buttermilk Whipped Cream for an epic final touch.
Cranberry-Orange Tart
Makes 1 (10-inch) tart
Ingredients
- Cranberry Curd:
- 12 ounces fresh or frozen and thawed cranberries
- 1 cup sugar
- 2 teaspoons lightly packed orange zest, divided
- ½ cup fresh orange juice
- ¼ cup plus 1 tablespoon orange liqueur,* divided
- ½ cup unsalted butter, cubed and softened
- 2 large eggs
- 2 egg yolks, room temperature
- ½ teaspoon kosher salt
- Crust:
- 3 cups finely crushed oatmeal cookies
- ½ cup quick-cooking oats
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- Buttermilk Whipped Cream (recipe follows), to serve
- Garnish: candied orange zest
Instructions
- For curd: In a small Dutch oven or saucepan, cook cranberries, sugar, and orange zest and juice, and ¼ cup orange liqueur over medium heat until berries burst, about 10 minutes. Transfer cranberry mixture to the work bowl of a food processor; pulse until smooth. Strain through a fine-mesh sieve into a heatproof bowl. Whisk in butter until melted and smooth.
- In a medium bowl, whisk together eggs and yolks. Whisk 1 cup warm cranberry mixture into eggs. Pour egg mixture back into cranberry mixture in bowl, whisking to combine.
- Wipe same Dutch oven clean. Add cranberry mixture, and cook over low heat, stirring constantly, until mixture is thick and coats back of a spoon and an instant-read thermometer registers 170° to 180°, about 10 minutes (do not overcook). Use immediately, or let cool to room temperature, cover with plastic wrap, pressing wrap against curd, and refrigerate until ready to use. Store up to 24 hours.
- Preheat oven to 350°. Lightly spray a 10-inch cast-iron skillet with cooking spray.
- For crust: In a large bowl, combine crushed cookies, oats, sugar, and salt. Add melted butter, stirring until combined. Press crust into bottom and ½ inch up sides of prepared skillet.
- Bake until lightly golden, 7 to 10 minutes. Let cool to room temperature.
- Spread cranberry curd into prepared crust.
- Bake until curd is set, 12 to 15 minutes. Let cool to room temperature. Transfer to refrigerator until fully chilled or ready to serve, 30 minutes or up to 3 days. Serve with Buttermilk Whipped Cream. Garnish with orange zest, if desired.
Notes
[i]*We used Grand Marnier.[/i]
Buttermilk Whipped Cream
Makes about 2 cups
Ingredients
- ¾ cup cold heavy whipping cream
- ¼ cup cold whole buttermilk
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- In the bowl of stand mixer fitted with the whisk attachment, beat cream, buttermilk, sugar, vanilla, and salt at medium speed until soft peaks form. Use immediately.