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#VEGAN CRANBERRY CURD TART HOW TO#
#VEGAN CRANBERRY CURD TART CRACKER#
#VEGAN CRANBERRY CURD TART FREE#

This Cranberry Curd Tart makes an excellent holiday dessert. For best results, use the correctly sized cooking pan. Similarly, a smaller pan would require a longer bake time because the filling will be thicker. If you use a larger pan, the bake time will need to be lowered because the tart will be thinner. I recommend using an 8-inch tart pan or pie dish.

The pan you use will affect bake time.

This will ensure your cranberry curd filling is not too runny and sets properly. Do your best to just scoop out the coconut cream solids. A can of coconut cream is higher in fat than coconut milk and will be more solid, but there will still be a small amount of liquid that pools in the bottom of the can.

Use the hard, white cream from the coconut cream can.

It will appear crumbly at first, but once you start pressing it in you'll realize it has enough moisture from the butter to hold together. Press it together just enough to hold it together. If you pack the crust down too tightly, it will become hard and dense once baked.

Lightly pack the crust into the tart pan.

It will continue to thicken as it bakes and sets overnight. Do not worry if it looks too runny when first added to the crust. Without this ingredient, the filling will be too thin. This cranberry curd is thickened with ¾ cup flour folded into the filling. The next day, slice and serve with desired toppings. Let cool for 30 minutes at room temperature, then cover with plastic wrap and refrigerate overnight to finish setting up.

#VEGAN CRANBERRY CURD TART CRACKER#

Pour the filling into your pre-baked graham cracker crust and bake for 15-20 minutes, or until the crust is golden and the cranberry tart is set on the outside, but still jiggly in the center. Transfer the cranberry tart filling to a mixing bowl and stir in ¾ cup flour to thicken. Pour the cranberry mixture into a food processor or blender and add coconut cream and egg yolks. Once thickened, remove from heat and allow to cool for 5 minutes. Heat over medium-high heat until cranberries begin to burst and thicken, about 10-15 minutes. Stir the cranberries, syrup, sugar, vanilla, lemon juice and lemon zest together until combined. Add filling ingredients to a small saucepan.Bake the graham cracker crust for 10 minutes, then set on a wire cooling rack to cool while you prepare the curd tart filling. Make sure to press the graham cracker mixture up the sides of the pan too. Lightly press the graham cracker crust into a tart pan with a removable bottom or a pie dish. Combine the crushed graham crackers, sugar and butter and mix until the mixture is coarse and sandy.

#VEGAN CRANBERRY CURD TART HOW TO#

Watch this simple tutorial to learn how to separate egg yolks from egg whites with ease. Egg yolks - Yolks give the tart filling structure and encourage it to set into a sliceable tart.If you are dairy free, swap the butter for vegan-friendly baking butter sticks, too! I like to use coconut cream to make a filling that's dairy free, yet still rich and creamy. Coconut cream - Many tart fillings are made using condensed milk or full-fat milks like heavy cream.Make sure to measure the 1 ½ cups after crushing the graham crackers to ensure the crust ingredients ratios are correct. Graham crackers - You'll need about 12 graham cracker cookies, depending on the brand for the crust.It makes all the difference in elevating the flavor of this tart.

Lemon + Zest - The essential pop of flavor that brightens up the entire dessert.

Just make sure to use raw cranberries - if they have added sugar or sweetener, the tart filling will likely be too sweet.

Cranberries - Either fresh or frozen cranberries will work here.

#VEGAN CRANBERRY CURD TART FREE#

Since it needs to set in the fridge for a minimum of 4 hours, feel free to prep it 1-2 days in advance and refrigerate until ready to serve. If you're looking for a holiday dessert or party dessert that you can prep a few days ahead, this cranberry curd tart is the perfect option. Gluten-free flours can be on the dryer side, so add additional butter to help it hold together as needed. If you are gluten-free, substitute the graham crackers with a gluten-free graham cracker and substitute the flour with a gluten-free flour blend. If you're a fan of quick desserts, try this mixed berry crisp next! Have it prepped and ready for the oven in just 15 minutes (including making a homemade graham cracker crust!). If you've been intimidated to make your own tart from scratch, you'll love this simple recipe. Tart cranberries balanced with the sweetness of maple syrup and a buttery graham cracker crust, this cold cranberry curd tart is the perfect dessert to end any holiday meal. More Easy Dessert Recipes You May Enjoy:.