![]() Place all in a ziplock bag and proceed as per the instructions for the Yuzu curd on my blog.1 pound (4 cups) fresh or frozen cranberriesġ ¼ cups (8 ¾ ounces) plus 1 tablespoons sugar, dividedĤ tablespoons unsalted butter, cut into 4 pieces and softenedĦ tablespoons unsalted butter, melted and cooledġ. Mix it with the egg yolks, whole eggs and butter that has been melted and cooled to room temp. Once you’ve made and sieved your cranberry purée,let it cool to room temp. I revisited this recipe, having just done a lemon curd and then a Yuzu curd sous vide. The goal is to get a pretty clear juice, not a purée. For the coulis, I would buy extra cranberries and repeat the first three steps of this recipe, however, instead of running the mixture through a food mill and pushing it through a sieve, I would place the mixture in a medium sieve and let the juices drip through, pushing gently on the cranberries. To plate this, you could serve it with a dollop of whipped cream on the side, or you could buy extra cranberries, make a coulis and use the coulis do some decorative smears on the plate.Decoratively place some pomegranate seeds around the perimeter of the tart and chill until service.If you bake it, let it cool before you put the pomegranate seeds on it. This curd is fairly stiff so you will be able to slice it without baking it, but if you need super clean edges, setting the curd in the oven is the way to go. It does change the texture of the curd a bit, losing some of that unctuous creaminess. I wouldn’t bother doing this with the small tarts but for a large tart that you have to cut into individual pieces, there’s an argument for baking. Now, you have the option of popping the filled tart into a 350 F degree oven for about 8 minutes to set the curd and make it easier to slice. ![]() Pour curd into pre baked tart shell and smooth it with an offset spatula.It also lightens the color so if you want a deeper color, just wisk the butter in gently. This aerates the cream and makes it light and smooth. Once butter is incorporated blend another 3 minutes. Using an immersion blender, blend butter in to curd, 4 pieces at a time.Run curd through a fine meshed sieve and let cool to about 140 F.The mixture should reach about 170 degrees and your wisk should leave tracks in the curd. ![]() If it looks like it’s going to curdle I remove the pan from the heat and place it on the cold towel and whisk like crazy or use the immersion blender to smooth out the mixture. I like to use medium heat because I’m impatient but I always have a an immersion blender and a cold, wet towel folded on the counter near the stove.
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