Meringue topped cranberry curd tart reviews12/13/2023 The meringue quickly goes from golden to burnt in a matter of seconds. Make sure to keep a close eye on the meringue when when toasting it.The cranberry curd can be made five days in advance and kept refrigerated with a piece of plastic wrap laid directly on the surface.For the pan I used a 4x14inch tart pan, but a round 9inch tart pan will work just as well. To create the ruffling I used Wilton’s tip 104.Fresh cranberries can be frozen and will keep up to nine months and can be used without thawing. Pretty soon you won’t see fresh cranberries anymore and you’ll have to wait until Fall comes around once more. If you love cranberries like I do, stock up now.Okay, a lot of cranberry curd- I have enough to eat it by a few dozen spoonfuls and to spread it on more than a few slices of toasted pound cake. So to alleviate our overfilled freezer and Matt’s frustration of something always falling out when he opens the freezer the door, I made some cranberry curd. I was busy thinking cranberry curd and working through the recipe in my head. But at that moment, inspiration hit me and I’m pretty sure everything he said just gave way to some blurry mumbling. He might have voiced some discontent about it. This was where I was last week until three bags of cranberries fell out of the freezer onto Matt’s foot. Can I be honest and say, sometimes I run out of ideas for desserts and my brain goes down the usual path of all my favorites like chocolate, caramel, Oreo, cupcakes, candy.
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