CRANBERRY CITRUS TARTLETS
4OZ GINGERSNAP COOKIES
1 C PECANS
4 T UNSALTED BUTTER, melted
3 T BROWN SUGAR
12 OZ FRESH CRANBERRIES
1 C SUGAR
¼ C WATER
3 EGGS
2 EGG YOLKS
1 t ORANGE ZEST
1 t LIME ZEST
½ C SUGAR
½ C ORANGE JUICE
PINCH KOSHER SALT
1 ½ STICKS OF UNSALTED BUTTER, cut into tablespoon pieces
½ C HEAVY WHIPPING CREAM
1/8 C POWDERED SUGAR
1 t LIME ZEST
½ C SUGAR
Pulse the gingersnap cookies and pecans in a food processor until very finely ground. Add the melted butter and brown sugar and pulse until combined. Divide mixture among 12 small mason jars and press the crust lightly into the jars. Bake at 350 for 10 minutes.
Place cranberries, sugar, and water in a large saucepan set over medium high heat. Bring to a boil then reduce heat and simmer until cranberries burst and most of the liquid evaporates, about 12-15 minutes. Let cool, then puree in a blender until smooth.
Place the cranberry puree, eggs, egg yolks, orange and lime zest, sugar, orange juice and salt in a heat proof bowl set over a pan of simmering water. Stir with a rubber scraper until curd thickens and coats the spatula, 8-10 minutes. Remove from heat and strain the mixture through a fine mesh sieve. Let cool slightly.
Using an electric mixer on medium high speed, beat the curd, adding one tablespoon of butter at a time, until incorporated for a total of 5 minutes. Divide the curd into the mason jars and chill overnight.
Place the cream in a bowl and beat with an electric mixer until soft peaks form, add the powdered sugar and continue to beat until stiff. In a separate bowl, add the lime zest and sugar and rub between your fingers until incorporated.
Garnish each tartlet with a small spoonful of whipped cream and then top with lime sugar.
1 C PECANS
4 T UNSALTED BUTTER, melted
3 T BROWN SUGAR
12 OZ FRESH CRANBERRIES
1 C SUGAR
¼ C WATER
3 EGGS
2 EGG YOLKS
1 t ORANGE ZEST
1 t LIME ZEST
½ C SUGAR
½ C ORANGE JUICE
PINCH KOSHER SALT
1 ½ STICKS OF UNSALTED BUTTER, cut into tablespoon pieces
½ C HEAVY WHIPPING CREAM
1/8 C POWDERED SUGAR
1 t LIME ZEST
½ C SUGAR
Pulse the gingersnap cookies and pecans in a food processor until very finely ground. Add the melted butter and brown sugar and pulse until combined. Divide mixture among 12 small mason jars and press the crust lightly into the jars. Bake at 350 for 10 minutes.
Place cranberries, sugar, and water in a large saucepan set over medium high heat. Bring to a boil then reduce heat and simmer until cranberries burst and most of the liquid evaporates, about 12-15 minutes. Let cool, then puree in a blender until smooth.
Place the cranberry puree, eggs, egg yolks, orange and lime zest, sugar, orange juice and salt in a heat proof bowl set over a pan of simmering water. Stir with a rubber scraper until curd thickens and coats the spatula, 8-10 minutes. Remove from heat and strain the mixture through a fine mesh sieve. Let cool slightly.
Using an electric mixer on medium high speed, beat the curd, adding one tablespoon of butter at a time, until incorporated for a total of 5 minutes. Divide the curd into the mason jars and chill overnight.
Place the cream in a bowl and beat with an electric mixer until soft peaks form, add the powdered sugar and continue to beat until stiff. In a separate bowl, add the lime zest and sugar and rub between your fingers until incorporated.
Garnish each tartlet with a small spoonful of whipped cream and then top with lime sugar.
