![]() While not completely necessary you may want to strain the curd again before pouring into the crust for an absolutely smooth texture.You absolutely must whisk and whisk and whisk the curd once the eggs are added to avoid making scrambled eggs.For a creamy filling with the perfect texture, be sure to strain the cranberries. ![]() Use gluten-free ginger snap cookies for a gluten-free dessert.Throw in a half cup of walnuts or pecans if using a food processor for a truly superior crust.Use a food processor as an easy way to make the ginger snap crust. ![]() Serve chilled.6.4 Did you make this recipe? Tips for Making the BEST Cranberry Curd Pie If desired, garnish with pomegranate arils and serve with whipped cream or coconut whipped cream.Allow to cool for 30 minutes before transferring it to the fridge to chill completely, about 2 hours.(It will still have a little movement in the middle but will firm up when chilled) Pour the curd into the tart shell and bake for 10 minutes, or until set.If you see any bits of cooked egg in the mixture, strain it through a fine mesh sieve to remove them.Heat, over medium heat, stirring constantly for about 5 minutes, or until the mixture is thickened to coat the back of a spoon. Transfer one ladle full of the cranberry mixture to the eggs to temper them, and then whisk the egg mixture back into the cranberry mixture. In a medium bowl, beat the eggs and egg yolks.Whisk in the ghee until melted and return the mixture to the pan.Strain the mixture through a fine mesh sieve, pressing as much liquid through as possible. While the crust is baking, prepare the curd: Heat the cranberries, honey, and orange juice in a large sauce pan over medium-high heat until the cranberries all pop and the mixture is mostly liquid, about 10 minutes.Place on a baking sheet and bake for 15 minutes. ![]() If it’s a bit sticky, dampen your hand a bit so you are able to press it in as evenly as possible, making sure to work it up the sides of the pan as well.
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