The mousse must be made and stored in an airtight container for up to a week, but it can’t be frozen. The tart shell and curd can be made ahead and frozen.A few sprigs of rosemary, some crushed cookies, and a handful of fresh cranberries dusted with edible gold luster dust make an elegant holiday decoration.If you try making this all in one day, you risk not having enough time for layers to cool and set. The day of serving, add the curd, decorate and EAT. One day before, make the mousse, fill the shell and let set up overnight. You can bake the rust and make the curd up to two days before. This is a perfect dessert to make a few days ahead of time.And then you’ll need to let the whole mixture cool substantially before folding in the whipped cream. The white chocolate and milk should be as close to the same temperature as possible before combining so the chocolate doesn’t seize. The temperatures are important when making the mousse.If you sieve it through mesh, prepare to put in some elbow grease. Your curd will thicken more easily and have more flavor.

When making the cranberry curd, use a food mill if you can.No worries, you can easily put any extras in little glasses or eat straight out of the bowl when no one is looking. If you use a traditional tart pan you may find you have too much filling. I like this because it leaves plenty of room for the whipped filling and I like a bit of extra crust up around the rim. I used a deep pan with a removable base intended quiches like this one.This tart is the alpha and omega.Ī few things to know about this Cranberry Curd Tart: I might even skip the Chewy Molasses Cookies I almost always make. A puckery, silky, vanilla and orange scented cranberry curd atop a crisp press-in shortbread crust. I am so excited to make this for Thanksgiving. Cranberry Curd Tart with Toasted Meringue. Perfect with the light mousse and a great big cranberry flavor. And the cranberry curd on top? Ermagerd, it is so tart and sharp. It is super light and silky and doesn’t leach moisture into the crust. The white chocolate mousse is perfect for the base. But once I saw the beautiful color of the cranberry curd, I just couldn’t cover it up. When I decided to make a tart with cranberry curd and white chocolate I imagined putting the cranberry curd on the bottom so I could pipe some lovely white chocolate mousse roses on the top. I think it’s because they’re so purty on top with their roses and stars. My Earl Grey, Lemon, and Lavender Tart and Dark Chocolate Espresso Tart have hundreds of thousands of pins. Pairing a few fillings with the perfect crust is such a fun seasonal challenge.

Chocolate cranberry curd tart