Almond Cranberry Lime Tart2010-12-11
We recently purchased the new Bon Appetit Desserts cookbook to review and explore. Our previous post is our review of the cookbook. We identified a few recipes we wanted to try and the Cranberry-Lime tart made it to the top of the list for our thanksgiving dessert assortment.
The process in making this tart is similar to most tart with a few more steps. We basically have a four layer tart with a crust, chocolate layer, lime curd layer and the cranberry topping. It can be made in advance of a holiday meal and in stages. While we made some changes to the recipe they are minor. One included adding almond flour. If you don’t have that just substitute AP flour and you will be fine.
The crust had an excellent end result that was firm and flavorful. It was a nice change from a key lime graham crust. The chocolate layer sealed the crust for the curd while adding sweetness to the tart. I am not sure about the sour cream addition value to the tart as everything is already tart. The lime curd was excellent. The cranberry topping brought color to the tart and a festive holiday look.
Overall we were very pleased with the flavors but you need to be one who loves tart as in pucker your lips. In the summer I could see doing the same base layers and then putting a strawberry layer on the top. This recipe was for a tart but could easily be changed into bars cooking it in a rectangular pan lined in foil and then removing it. From there you could cut into two bite pieces for a holiday open house. The crust is firm enough for this method.
Our first recipe from the Bon Appetit Desserts cookbook and we are looking forward to more.
1/2 cup fresh lime juice
1/2 teaspoon cornstarch
3/4 cup sugar
6 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
2 1/2 teaspoons grated lime peel
1 cup all purpose flour
1/4 cup almond flour
1/2 cup powdered sugar
1/3 cup whole almonds, toasted, cooled
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 teaspoon vanilla extract
1/4 cup water
1 1/2 teaspoon cornstarch
2/3 cup sugar
3 tablespoons honey
1 1/2 teaspoon Chinese five-spice powder (optional -we did not use)
1 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed
White Chocolate Layer
5 oz white chocolate, chopped
1/2 cup plus 2 tablespoons sour cream
1/2 teaspoon vanilla extract
For lime curd:
Whisk lime juice and cornstarch in a small cup. In a heavy medium saucepan whisk in sugar and yolks and corn starch mixture. Add butter and whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain through a fine mesh into small bowl to remove solids. Mix in the grated lime peel. Cover and chill overnight.
Finely grind the flours, sugar, almonds, and salt in a food processor. Add butter and vanilla cutting the butter in using short pulses, until the mixture just forms soft moist clumps. Pour the dough onto plastic. Gather dough into ball and flatten into disk (The dough is curmbly). Wrap completely in plastic. Refrigerate at least 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend just above rim of pan for shrinkage. Freeze crust 30 minutes.
Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to a cooling rack and cool completely.
For cranberry topping:
Whisk 1/4 cup water and cornstarch into a small cup. In a heavy large saucepan add cornstarch mixture, sugar, and honey. Stir over medium-high heat until mixture comes to boil. Add cranberries and cook until the mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).
For white chocolate:
Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.
Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Remove pan sides and transfer tart to platter.
Recipe Author: Stuart Claggett
Recipe Source: Adapted from Bon Appetit Desserts Cookbook
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