Cranberry Curd Meringue Tarts
Indulge in the perfect harmony of sweet and tart with our Cranberry Curd Meringue Tarts! Nestled in our time-saving ready-to-fill Sweet Tart Shells, this delectable treat features a luscious cranberry curd filling that's as vibrant as it is flavorful. Adorned with artful swirls of Swiss Meringue, it's a festive masterpiece that's sure to elevate your holiday dessert table.
Recipe by: Joan Repato
Level of Difficulty: Easy
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yield: (8) 4" Sweet Tart Shells filled with 60 grams of cranberry curd per shell
200g Granulated sugar
6 Egg yolks, raw
100ml Pure 100% cranberry juice, not from concentrate
1g Fine sea salt
113g Unsalted butter, cut in small pieces room temperature
120g Egg whites, from 4 eggs
200g Granulated sugar
Pinch Fine sea salt
Special Equipment & Décor:
Stainless steel or glass bowl
Saucepan that fits bowl to create a Baine Marie or hot water bath
White Chocolate Crispearls (optional), for garnish
Ruby Brilliant Powder (optional), for garnish
Green Crystal Sugar (optional), for garnish
1.) Place sugar in a stainless steel or glass bowl that will fit on top of a saucepan halfway filled with water.
2.) Place a saucepan halfway filled with water over medium heat to bring to a simmer. Meanwhile, separate eggs and measure other ingredients.
3.) Separate egg whites from yolks; take care not to pop the yolks to ensure egg whites are free of any yolks. Refrigerate egg whites for later use in the Swiss Meringue, or if using at a later date, freeze the egg whites.
4.) Add egg yolks to sugar and whisk until combined.
5.) Pour cranberry juice over sugar-yolk mixture and add salt. Whisk until well blended and place bowl over your saucepan with simmering water.
6.) Constantly whisk mixture to prevent the eggs from cooking; continue to cook over the hot water bath until mixture reaches 165°F and the consistency has thickened.
7.) Remove mixture from heat and whisk in butter pieces a third at a time until all butter has been incorporated.
8.) Add Cranberry Flavor Paste and whisk until fully combined.
9.) Using a fine sieve, strain cranberry curd mixture into a storage container to ensure a smooth consistency. Allow curd to cool before pouring into your tart shells. For a smooth look, even out the curd with a small offset spatula or the back of a spoon. *See recipe notes
1.) Place egg whites, sugar and salt in a stainless steel or glass bowl that will fit on top of a saucepan halfway filled with water. Whisk mixture until combined.
2.) Place a saucepan halfway filled with water over medium heat to bring to a simmer. Once water is simmering, place bowl with egg whites, sugar and salt over saucepan.
3.) Constantly whisk mixture to prevent eggs from cooking; continue to cook over the hot water bath until mixture reaches 165°F and mixture has thickened. Remove from heat and pour mixture into a mixing bowl fitted with a whisk attachment.
4.) Whisk on high until mixture has cooled and meringue is glossy with stiff peaks. Fold in Vanilla Bourbon Flavor Paste until fully incorporated.
5.) Place meringue inside of a piping bag with your desired piping tip. Pipe Swiss Meringue onto filled Cranberry Curd Tarts in your desired pattern. If desired, you can torch the edges of the meringue to give it a toasted look. Optional: Add some Crispearls coated in Brilliant Powder or Green Crystal Sugar for an extra festive look!
*Cranberry Curd Storage Instructions: If storing your prepared cranberry curd to use at a later date, pour cranberry curd into a storage container and keep in the refrigerator for up to a month or in the freezer for up to 6 months. If frozen, thaw in the refrigerator overnight before use.
Alternative Uses for Cranberry Curd: Use as a filling for cakes, serve with warm scones or spread over toast with butter.