Cranberry Pomegranate Curd Tart
 
Makes 1 (9-inch) tart
Ingredients
  • 2 cups (224 grams) frozen cranberries
  • 1 cup (200 grams) granulated sugar
  • 2½ tablespoons (20 grams) orange zest
  • ⅓ cup (80 grams) fresh orange juice
  • ¼ teaspoon kosher salt
  • ½ cup (113 grams) unsalted butter cubed and softened
  • 2 large eggs (100 grams)
  • 2 large egg yolks (37 grams)
  • Salty Peanut Crust (recipe follows)
  • ¾ cup (125 grams) pomegranate arils
Instructions
  1. Preheat oven to 350°F (180°C)
  2. In a medium saucepan, bring cranberries sugar, orange zest and juice, and salt to a simmer over medium heat Simmer until cranberries have softened and released their juices, about 10 minutes. Strain mixture through a fine-mesh sieve into a medium bowl, pressing on solids. Discard solids. Add butter to cranberry mixture, whisking until combined. Let cool for 3 minutes Add eggs and egg yolks, whisking until well combined.
  3. Return cranberry mixture to saucepan; cook over medium heat, whisking constantly, until thickened, 5 to 10 minutes. Let cool to room temperature. Pour cranberry mixture into prepared Salty Peanut Crust, smoothing top.
  4. Bake until set, about 10 minutes. Let cool completely on a wire rack. Sprinkle with pomegranate arils. Store at room temperature for up to 2 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/cranberry-pomegranate-curd-tart/