Cranberry-lime tart with white chocolate cream and almond crust
I moved this recipe, served at Thanksgiving 2005, from the Deft Palate blog.
Cranberry-lime tart with white chocolate cream and almond crust | |
| Serves 12 | |
| Ingredients | |
| 1 | jar of lime curd, about 6-8 oz. |
| 1 1/4 cups | white flour |
| 1/2 cup | powdered sugar |
| 1/3 cup | whole almonds, toasted |
| 1/2 tsp | salt |
| 3/4 cup | unsalted butter |
| 1 1/2 tsp | vanilla extract, divided |
| 1/4 cup | water |
| 1 1/2 tsp | cornstarch |
| 2/3 cup | granulated sugar |
| 3 tbsp | honey |
| 1 1/2 tsp | Chinese five-spice powder |
| 12 oz | cranberries, thawed |
| 5 oz | white chocolate, chopped |
| 1/2 cup plus 2 tbsp | sour cream |
| white chocolate curls and lime twists, to garnish | |
| Directions | |
| Finely grind flour, sugar, almonds and salt in processor. Add butter and 1 tsp vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 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 1/8 inch above rim of pan. Freeze crust 30 minutes. | |
| Preheat oven to 350 degrees F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely. | |
| Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken). | |
| 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; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists. | |
Recipe courtesy of Bon Appetit magazine, December 2003
posted by Mary at
4:43 PM
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