Lemon Cranberry Cream Tart with Gingersnap Crust

 
 

Pastry & Bakery 


Offer a stunning holiday tart, flavored with Itaberco’s Cranberry Compound and garnished with frosted cranberries and rosemary for a touch of winter charm.

Additional information

Difficulty

Intermediate

Category

Pastry & Bakery

Yield

One 10" Tart

Description

1Scale OR Measuring Cups/Spoons
1Whisk
1Plastic Spatula
110-Inch Tart Pan
1Can Pan Spray
2Medium Bowls
2Small Bowls
1Half Sheet Pan
1Half Sheet Parchment Paper
1Electric Stand Mixer with Bowl and Paddle Attachment
1Electric Blender/ Immersion Blender
1Food Processor/ Electric Blender
12-Quart Saucepan
1Thermometer

Crust

Grams OuncesVolume
Gingersnap Cookies84g10ozAbout 40 cookies
Sugar, Granulated30g1oz2 1/2 Tbsp
Salt, Kosher3g1/2 tsp
Flour, All Purpose20g0.75oz2 1/2 Tbsp
Butter, Unsalted, Melted 85g3oz6 Tbsp

Filling

GramsOuncesVolume
Lemon Juice142g5oz1/2 cup + 2 Tbsp
Whole Eggs, Large156g5.5oz3
Egg Yolk, Large17g0.5oz1
Sugar, Granulated170g6oz3/4 cup
Salt, Kosher0.2gPinch
Butter, Unsalted, Cold (Cut Into 1/2 Inch Pieces)227g8oz1 cup
Itaberco Cranberry Compound (CP-590)50g1.75oz3 Tbsp

Garnish

GramsOuncesVolume
Cranberries, Whole, Fresh170g6oz2 cups
Sugar, Granulated340g12oz2 cups
Egg Whites, Large104g3.75oz3
Rosemary, Fresh Sprigs2 Medium

The Crust

1

Preheat your oven to 325 °F.

2

Measure your cookies, sugar, salt, and flour, and place them in the food processor/blender.

3

Pulse the mixture until the cookies are finely ground and all the ingredients are well incorporated. Transfer the mixture to a large bowl.

4

Measure your melted butter and using a plastic spatula, fold the butter into the dry ingredients, until well incorporated.

5

Press the mixture into the bottom and sides of the 10” tart shell pan, until evenly  distributed.

6

Place the tart pan onto a half sheet pan and place in the preheated oven. Bake at 325 °F until the crust is dry and browned, about 20 minutes.

7

Take the shell out of the oven and allow it to cool completely before filling.

The Filling

1

Place about 2 inches of water in your saucepan and bring to a simmer.

2

Combine the lemon juice, eggs, sugar, and salt in a medium bowl. Whisk the ingredients together, and immediately place the bowl over the saucepan, being sure the bottom of the bowl is not touching the water. Continue to whisk the mixture constantly, until it thickens, and reaches 180 °F, about 10 minutes.

3

Remove the bowl from the saucepan and turn off the heat, then add the Itaberco Cranberry Compound (CP-590). Allow the mixture to cool, stirring occasionally, until the mixture reaches 140 °F.

4

Pour your mixture into the blender, or leave in your bowl if using an immersion blender, and slowly add your cold butter, a couple pieces at a time, while the blender is running, being sure to incorporate each addition well before adding more. Repeat until all butter is incorporated.

5

Immediately pour your mixture into the cooled tart shell and place in the refrigerator to chill overnight, or at least 6 hours, being sure the tart is level.

The Garnishing

1

Once the filling is completely set, carefully remove the tart from the pan and place on your desired serving dish.

2

Wash and dry your cranberries and rosemary sprigs well.

3

Using a small soft brush, lightly paint the rosemary sprigs with egg whites, and immediately sprinkle liberally with sugar, shaking off the excess, and setting aside.

4

In a medium bowl, place the cranberries and remaining egg whites* and toss until well coated.

5

Pour remaining sugar on top and toss well to coat.

6

Arrange the cranberries and rosemary sprigs to your liking and serve immediately, or keep chilled until ready to serve.

* Consuming raw or undercooked eggs may increase your risk of foodborne illness

buon appetito!