Pastry & Bakery
One 10" Tart
Pastry & Bakery
One 10" Tart
|1||Scale OR Measuring Cups/Spoons|
|1||10-Inch Tart Pan|
|1||Can Pan Spray|
|1||Half Sheet Pan|
|1||Half Sheet Parchment Paper
|1||Electric Stand Mixer with Bowl and Paddle Attachment|
|1||Electric Blender/ Immersion Blender|
|1||Food Processor/ Electric Blender|
|Gingersnap Cookies||84g||10oz||About 40 cookies|
|Sugar, Granulated||30g||1oz||2 1/2 Tbsp|
|Salt, Kosher||3g||–||1/2 tsp|
|Flour, All Purpose||20g||0.75oz||2 1/2 Tbsp|
|Butter, Unsalted, Melted||85g||3oz||6 Tbsp|
|Lemon Juice||142g||5oz||1/2 cup + 2 Tbsp|
|Whole Eggs, Large||156g||5.5oz||3|
|Egg Yolk, Large||17g||0.5oz||1|
|Sugar, Granulated||170g||6oz||3/4 cup|
|Butter, Unsalted, Cold (Cut Into 1/2 Inch Pieces)||227g||8oz||1 cup|
|Itaberco Cranberry Compound (CP-590)||50g||1.75oz||3 Tbsp|
|Cranberries, Whole, Fresh||170g||6oz||2 cups|
|Sugar, Granulated||340g||12oz||2 cups|
|Egg Whites, Large||104g||3.75oz||3|
|Rosemary, Fresh Sprigs||–||–||2 Medium|
Preheat your oven to 325 °F.
Measure your cookies, sugar, salt, and flour, and place them in the food processor/blender.
Pulse the mixture until the cookies are finely ground and all the ingredients are well incorporated. Transfer the mixture to a large bowl.
Measure your melted butter and using a plastic spatula, fold the butter into the dry ingredients, until well incorporated.
Press the mixture into the bottom and sides of the 10” tart shell pan, until evenly distributed.
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.
Take the shell out of the oven and allow it to cool completely before filling.
Place about 2 inches of water in your saucepan and bring to a simmer.
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.
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.
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.
Once the filling is completely set, carefully remove the tart from the pan and place on your desired serving dish.
Wash and dry your cranberries and rosemary sprigs well.
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.
In a medium bowl, place the cranberries and remaining egg whites* and toss until well coated.
Pour remaining sugar on top and toss well to coat.
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