Tarta de arándanos rojos

Ingredientes

• 1 1/4 cups gingersnap cookies (finely crushed, about 27 cookies)
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 5 tablespoons butter (melted)
• 1 orange
• 12 oz fresh cranberries
• 3/4 cup granulated sugar
• 2 large eggs
• 2 egg yolks
• 1/2 cup unsalted butter (cubed)
• 1 teaspoon vanilla extract
• Fresh whipped cream
• Fresh orange zest

Preparación

1. 1

   --- Make the gingersnap crust: ---

2. 2

   Preheat oven to 350°F.

3. 3

   In a medium bowl, stir together gingersnap crumbs, sugar and salt until well-combined. Stir in melted butter just until mixture is evenly coated and resembles coarse sand. Press mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Use the bottom of a dry measuring cup or drinking glass to firmly press the mixture into the pan.

4. 4

   Place the pan on a rimmed baking sheet, then transfer to the oven. Bake for 8 to 10 minutes or until the crust is golden and just set. Transfer the pan on the baking sheet to a cooling rack to cool completely.

5. 5

   --- Make the cranberry curd ---

6. 6

   In a medium saucepan over medium heat, stir together orange peel, orange juice (from 1 orange), cranberries and sugar. Cook, stirring constantly, for 8 to 10 minutes or until the cranberries have softened and most have burst.

7. 7

   Remove the orange peel. Transfer the cranberry mixture to a blender; blend until the mixture is completely smooth (alternatively, you can use an immersion blender in the saucepan to blend the mixture).

8. 8

   In a medium bowl, whisk together eggs and egg yolks until smooth. Using a measuring cup or a ladle, scoop the hot cranberry mixture into the egg mixture, whisking constantly to avoid cooking the eggs. Once fully incorporated, transfer the cranberry-egg mixture back into the saucepan.

9. 9

   Return the saucepan to the stove over medium-low heat. Stir in 1/2 cup butter and vanilla; cook, stirring constantly, for 8 to 10 minutes or until the butter is melted and the mixture has thickened. If desired, pour the cranberry curd through a fine-mesh sieve to remove any solid bits.

10. 10

    Pour the curd into the cooled crust. Transfer the pan on the baking sheet to the oven; bake for 10 to 12 minutes or until the curd is just set (it should be slightly jiggly but no longer liquid). Cool on a cooling rack for 1 hour. Cover tightly with plastic wrap, then refrigerate for another 4 hours up to 2 days.

11. 11

    Before serving, top with whipped cream and orange zest, if desired. Store leftovers tightly covered with plastic wrap in the fridge for up to 3 days.