- 600g Sweet Pastry Dough
- 9 Whole Eggs
- 400g Sugar
- 5 Lemons (juiced and zest finely grated)
- 250ml Heavy Cream
- 1tbsp Salt
- 10g Powdered Gelatin
- 300g Cranberries (washed)
- 75g Brown Sugar
- 15g Cornstarch
- 1g Salt
- 1 Lemon (juiced and zest finely grated)
Sweet Pastry Dough
- Split the sweet pastry dough into two and roll out each dough to roughly 11 inches in diameter and carefully line a 10 inch tart mold/ring with a removable bottom. Fold in the excess dough around the edges of the tart to produce a double layer/thickness and use a sharp knife to trim off any excess. Cover with cling film and chill in the fridge for at least 30mins.
- Preheat the oven to 375ºF.
- Make a egg wash, by cracking one egg and whisking it with a bit of salt.
Remove the chilled tart cases from the fridge, and place them onto a baking sheet/pan. Cover the tart pastry with parchment paper, and either fill with baking beans. Place the tart case in the center of the oven and blind bake for 30mins, till 70% cooked through. Take it out of the oven and remove the parchment paper and baking beans from the tart case. Apply the egg wash all over the surface of the tart shells and return to the oven for a further 10-15mins until they are fully cooked and golden brown all over.
- Remove and set aside.
Lemon Curd Filling
- In a small bowl, add your gelatin and a splash of cold water until combined and the gelatin is re-hydrated.
- In a pot, add your heavy cream, and half your sugar together and cook over medium low heat until it reaches a simmer.
- Meanwhile while your cream is cooking, whisk together your eggs, remaining sugar, salt and all your lemon juice until well incorporated.
- When you cream mixture has reach a simmer, slowly pour it over your lemon and egg mixture while constantly whisking it until fully incorporated. Pour this mixture back into a pot and cook over low heat while constantly stirring with a rubber spatula until the lemon curd reaches 165ºF. Add your gelatin mix
- Pass the lemon curd through a strainer to remove any lumps and stir in your lemon zest.
- Pour your lemon curd into your pre-cooked tart shells, splitting the lemon curd evenly between the two tart shells.
- Allow your lemon tarts to cool, and place them in the fridge for 1-2hrs until set and firm.
- In a pan, add your cranberries, lemon juice, sugar and salt and cook over medium high heat until everything has dissolved and the cranberries have broken down.
- In a separate bowl, mix the cornstarch with a splash of water to form a slurry and slowly add this to your cooked cranberry mixture. Stir until well incorporated and cook for 2-3mins until the mixture has thickened. Add your lemon zest and stir until combined.
- Allow your cranberry mixture to cool but remain fluid.
- Remove your lemon tarts from the fridge and pour your cooled cranberry mixture over the top of each lemon tart until the surface is completely covered and evenly distributed.
- Place your tarts back into the fridge for 1-2hrs until the top cranberry filling has chilled and set.
- This recipe is for two full tarts, not just one. Which is fine, since you can never have too much sweets!
- This is a great dessert to finish off a meal during the holidays around Thanksgiving and Christmas, where you often see Cranberry sauce as a staple. It’s also great during the summer, as the fresh, tart and zesty flavour of lemons and tart berries radiate sunshine flavours. Making this a versatile dessert to have in your arsenal when serving guests.
- When picking out lemons, choose large unblemished lemons that feel heavy for their size. The lemon should be a bright yellow and they should have a good fragrance/aroma to them.
- You can substitute the lemon with lime following the same method outlined in this recipe. However, you’ll need approximately 8-10 limes instead of 5 lemons. The total number of limes will depend on the size and amount of juice they yield. Some limes will be a bit smaller or drier than others. Start with about 7 limes, taste and check the level of lime flavour and acidity and adjust accordingly.
- You can substitute the cranberry with another type of berry, if cranberries aren’t available or in season. Particularly Raspberries or Strawberries work well in this recipe as they complement the lemon flavour better than others.
- You can choose to use either fresh or frozen Cranberries in this recipe without any issues, though choose Cranberries that are labeled as “IQF” (Individually Quick Frozen) for best results.