Meringue-Topped Cranberry Curd Tart

Meringue-Topped Cranberry Curd Tart
45 min.
12
251kcal

Suggestions


Indulge in the delightful combination of tart and sweet with our Meringue-Topped Cranberry Curd Tart! This stunning dessert is perfect for any occasion, whether you're hosting a festive gathering or simply treating yourself to something special. The vibrant cranberry curd, bursting with flavor, is beautifully complemented by a light and airy meringue topping that adds a touch of elegance to every slice.

With a preparation time of just 45 minutes, this tart is surprisingly easy to make, allowing you to impress your guests without spending all day in the kitchen. The buttery crust provides a perfect base, while the fresh cranberries create a luscious filling that balances sweetness and tartness in every bite. Topped with a golden meringue that is broiled to perfection, this dessert not only tastes divine but also looks stunning on any dessert table.

Each serving contains 251 calories, making it a delightful yet manageable treat. The combination of textures—from the crisp crust to the smooth curd and fluffy meringue—will leave your taste buds dancing. So gather your ingredients and get ready to create a dessert that will be the highlight of your meal. Your friends and family will be asking for seconds!

Ingredients

  • 0.3 teaspoon double-acting baking powder 
  • tablespoons butter softened
  • teaspoons butter melted
  • 0.3 cup cornstarch 
  • 12 ounce cranberries fresh
  • large egg whites 
  • large egg yolk 
  • 1.3 cups flour all-purpose
  • 0.1 teaspoon salt 
  • 0.3 teaspoon salt 
  • 0.5 cup sugar 
  • cup sugar divided
  • tablespoon sugar 
  • 0.3 cup shortening 
  • 0.3 cup water 
  • 0.3 cup water boiling
  • 0.8 cup water divided

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk
  • wire rack
  • sieve
  • blender
  • plastic wrap
  • kitchen thermometer
  • aluminum foil
  • broiler
  • tart form
  • candy thermometer

Directions

  1. Weigh flour.
  2. Combine first 4 ingredients in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Make a well in center of flour mixture.
  3. Combine 1/4 cup boiling water and melted butter in a bowl.
  4. Pour butter mixture into center of well. Gently draw flour mixture into butter mixture until moist clumps form. Press dough into a 4-inch circle; cover. Chill for 30 minutes.
  5. Preheat oven to 40
  6. Unwrap dough; place between 2 sheets of plastic wrap.
  7. Roll dough into an 11-inch circle.
  8. Remove top sheet of plastic wrap. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray.
  9. Remove plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in and press. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with foil; arrange pie weights on foil.
  10. Bake at 400 for 18 minutes.
  11. Remove foil and pie weights.
  12. Bake 15 minutes or until lightly browned. Cool on a wire rack.
  13. Combine cranberries, 1/2 cup sugar, 1/4 cup water, and 1/8 teaspoon salt in a medium saucepan. Cook over medium-high heat 10 minutes or until cranberries burst.
  14. Combine 1/2 cup sugar, 1/2 cup water, cornstarch, and egg yolks in a small bowl; stir with a whisk until smooth. Gradually add 1 cup hot cranberry mixture to egg mixture, stirring constantly. Return egg mixture to pan. Cook until a thermometer registers 160, stirring constantly.
  15. Place a food mill or fine sieve over a large bowl.
  16. Pour cranberry mixture into food mill, and press through. Discard solids.
  17. Add 2 tablespoons butter; stir. Spoon into baked crust. Cover and chill.
  18. Preheat broiler.
  19. Place egg whites and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form.
  20. Combine 1/2 cup sugar and 1/4 cup water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 23
  21. Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form.
  22. Spread meringue over cranberry curd.
  23. Broil meringue for 30 seconds or until lightly browned.

Nutrition Facts

Calories251kcal
Protein4.48%
Fat30.03%
Carbs65.49%

Properties

Glycemic Index
43.52
Glycemic Load
26.43
Inflammation Score
-2
Nutrition Score
4.023913031039%

Flavonoids

Cyanidin
13.16mg
Delphinidin
2.17mg
Malvidin
0.12mg
Pelargonidin
0.09mg
Peonidin
13.94mg
Catechin
0.11mg
Epigallocatechin
0.21mg
Epicatechin
1.24mg
Epigallocatechin 3-gallate
0.28mg
Kaempferol
0.03mg
Myricetin
1.88mg
Quercetin
4.21mg

Nutrients percent of daily need

Calories:250.59kcal
12.53%
Fat:8.53g
13.12%
Saturated Fat:3.42g
21.36%
Carbohydrates:41.86g
13.95%
Net Carbohydrates:40.46g
14.71%
Sugar:27.27g
30.3%
Cholesterol:39.2mg
13.07%
Sodium:125.01mg
5.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.87g
5.73%
Selenium:7.95µg
11.36%
Manganese:0.2mg
9.8%
Vitamin B2:0.13mg
7.5%
Vitamin B1:0.11mg
7.47%
Folate:28.7µg
7.17%
Fiber:1.4g
5.59%
Vitamin E:0.81mg
5.4%
Vitamin C:3.97mg
4.81%
Iron:0.79mg
4.4%
Vitamin B3:0.81mg
4.04%
Vitamin K:4.03µg
3.84%
Phosphorus:32.6mg
3.26%
Vitamin A:157.83IU
3.16%
Vitamin B5:0.27mg
2.74%
Copper:0.05mg
2.29%
Vitamin B6:0.03mg
1.62%
Potassium:54.74mg
1.56%
Calcium:15.45mg
1.55%
Magnesium:6.05mg
1.51%
Zinc:0.19mg
1.3%
Vitamin B12:0.07µg
1.16%
Vitamin D:0.15µg
1.02%
Source:My Recipes