Optionally sprinkle with cinnamon and serve. Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes.Use a spoon to add a dollop of the whipped cream on top of each of the tarts. In a bowl, whip the cream (or coconut cream) until fluffy.Spoon the cranberry curd filling into each of the tartlets (about 1/ 4 cup per each tart).Remove the pie crusts from the oven and let it cool down completely before adding the topping.Bake for 8 to 10 minutes, until lightly browned and crisped up.Fit a fine-mesh strainer over a large bowl. Blend the mixture either using an immersion blender or by pureeing it in a blender. Bring to a boil and cook, stirring frequently, until all the cranberries have burst open.
Transfer the dough (without the cling film) into a 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans. Place the cranberries, orange zest, and cranberry juice in a medium saucepan over medium-high heat. Place the dough between two pieces of cling film and roll using a rolling pin. Use a spoon or your hand to mix until thick dough is formed.Cover and cook until all cranberries have burst and started to shrivel, about 10 minutes. Adjust heat to maintain very gentle simmer. (Note: You could use an equivalent amount of ground sunflower seeds for a nut-free option.) Add softened butter (or ghee or coconut oil) and egg. For the filling: Bring cranberries, 1 1/4 cups sugar, water, and salt to boil in medium saucepan over medium-high heat, stirring occasionally. Cook until the temperature reaches 160F, which works out to about 3-5 minutes. Cook the cranberry and egg mixture while stirring constantly over medium-low heat. Place the almond flour, flax meal and a pinch of salt into a bowl and mix to combine. This unique cranberry curd tart is made with olive oil and rosemary. Add the cranberry pure from the blender back into the saucepan, along with the tempered eggs. To prepare the pie crust, preheat the oven to 160 ☌/ 320 ☏ (fan assisted), or 180 ☌/ 355 ☏ (conventional). Cranberry curd is simple to make and has such a deliciously tart, rich and creamy flavor to it.Make sure the curd is chilled before using ad topping. 1/ 2 cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz).2 cups Low-Carb Cranberry Curd (480 ml/ 16 fl oz).2 tbsp unsalted butter, ghee or coconut oil (30 ml).Total carbs 11.7 grams Fiber 4.5 grams Sugars 4.6 grams Saturated fat 12 grams Sodium 55 mg ( 2 % RDA) Magnesium 126 mg ( 31 % RDA) Potassium 275 mg ( 14 % EMR) Ingredients (makes 8 tartlets)
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