Check this by rubbing your fingers together in the mixture. Continue lightly whisking until the mixture is warm and the sugar granules have dissolved. To the bowl, add the egg whites, sugar, and salt and whisk to combine. You don’t want any of the water touching the bottom of the bowl. Add a heat proof bowl over top that fits securely. STEP 7: Fill a saucepan with about 1 inch of water and turn to high heat. Remove the pans to a wire rack to cool completely, then remove the crust from the shells before assembling. When done, the middle of the tart should not look moist or raw. Carefully remove the weights and parchment, and continue to bake for another 10-15 minutes until lightly golden. Line the shells with small pieces of parchment paper and fill completely with pie weights (or dried beans/rice). Remove the dough from the freezer and dock the bottom of the tart with a fork multiple times. Transfer to a cookie sheet and freeze for 15 minutes. Place each dough round into the pan and press into the sides and bottom, gently working it up the sides a bit. Lightly flour the cutter if it begins to stick. I can typically get 9 out of the first round, then squish up the scraps, re-roll, and cut the final three. STEP 5: Use a cookie cutter (or drinking glass) just slightly larger than your tartlet pans to cut out 12 rounds. This dough is very forgiving, so if it cracks, you can patch it later. Flour your work surface and rolling pin and roll out the dough until it’s ⅛-¼" thick. Remove the dough from the fridge and plastic wrap and allow it to sit at room temperature for about 15 minutes. Wrap the dough in plastic wrap and flatten into a 1 inch thick disc. Add the flour and mix on low until just incorporated. Add in the egg and mix until incorporated, then scrape down the sides. STEP 4: In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. You must do this to remove all cranberry pulp and skins.įor detailed instructions, take a quick read through my Sweet Tart Crust post. The puree should produce about ¾ cup or ~160g. Pass the cranberries through a fine mesh sieve into a bowl, pushing it through with a rubber spatula or wooden spoon (and don't forget to scrape it off the bottom of the sieve). Use a rubber spatula to help break them up. STEP 1: Add the cranberries and water to a saucepan over medium heat and cook until the cranberries have all broken down and released their juices. Rather, the curd is made completely on the stovetop, cooled, then piped or spooned into the tartlet shells. This recipe does not have you bake the curd in the crust. If you plan to make the sugared cranberries, make these on the day you assemble the tarts. This gives ample time for the curd to set, and then you only have to make the meringue and assemble the day you plan to serve. It's best to make the cranberry curd and tartlet shells the day before you serve them. This recipe will follow this timeline: cranberry curd (so it has time to chill), tartlet shells, meringue. Also optional, but is the easiest and most precise way to toast the meringue. Not necessary, but is the easiest way to add the meringue. If you don't have or want to purchase the tartlet pans, you can also use a muffin tin following the same instructions. A touch of food coloring makes it extra bright. Because this recipe uses full egg yolks, it is much lighter in color and more pink rather than red. Pink and or red, this is optional, but really helps to bring out the color. For all three component of the recipe - crust, curd, and meringue! You'll need one full egg for the crust, three full eggs for the curd, and two egg whites for the meringue. You'll need extras if you plan to make some sugared cranberries, as well. For the curd - this gets cooked down and passed through a sieve. If you'd like to switch it up, you can also use my Chocolate Sweet Tart Crust for a nice twist! This pastry dough is also used for my Blueberry White Chocolate Ganache Tart. I use my no-fail Sweet Tart Crust recipe for these tartlets.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |