Cranberry Curd Shortbread Tart

This cranberry curd shortbread tart offers a delightful blend of tangy cranberry curd atop a buttery shortbread crust. Its a perfect balance of sweet and tart flavors, making it an ideal dessert for any occasion.

Ingredients:

• 1 cup cranberries
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup unsalted butter
• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

Preheat oven to 350F 175C

In a saucepan, cook cranberries and sugar over medium heat until cranberries burst, then strain to remove skins, pressing to extract juice

Return juice to saucepan

In a bowl, whisk eggs, then gradually whisk in cranberry juice

Cook over low heat, stirring constantly until thickened, about 10 minutes

Remove from heat and stir in butter until melted

Let cool

In a separate bowl, mix flour, powdered sugar, vanilla extract, and salt

Cut in butter until mixture resembles coarse crumbs

Press into tart pan

Bake crust for 15-20 minutes until lightly golden

Let cool

Pour cranberry curd into cooled crust and spread evenly

Chill tart in the refrigerator for at least 2 hours before serving

Optional: Garnish with whipped cream or fresh cranberries before serving