Cranberry Orange Cream Tart

I like to cook but I love to make desserts. Whether it is a work potluck or a family dinner I always sign up for making dessert. This past summer I made a berry mint cream tart to bring to a picnic. I loved the recipe and thought it would be fun to adapt the flavor to cranberry orange for the winter plus beef up the pastry a bit since I like a thicker crust. The result was a beautiful tart that tasted even better than it looked. It is definitely time consuming but worth the effort for a special occasion. I made this for Thanksgiving but I think it would also be fantastic for Christmas dinner or a New Years party.

Ingredients
5 cups fresh cranberries
4 cups sugar, divided
3 cups caster (superfine) sugar 
3 cups water
1 cup milk
zest of 2 large oranges
3 large egg yolks
3 tablespoons cornstarch
1-1/2 teaspoons vanilla extract, divided
1/2 cup heavy cream, chilled
3/4 cup unsalted butter, room temperature
1/4 teaspoon salt
2 cups all-purpose flour
raw rice or pie weights for weighting down the shell    

Sugared Cranberries
- Make a simple syrup by heating the water and 3 cups of sugar in a pot until all the sugar dissolves
- After letting the simple syrup cool for ten minutes pour the cranberries into the pot
- Allow cranberries to steep for at least two hours
- Pour the caster sugar in a shallow dish, drain cranberries and then roll them in the caster sugar until coated
- Place sugared cranberries on wax paper and allow to dry 

Orange Cream
- Pour milk in a small saucepan and grate the peel of the oranges directly into the milk
- Bring the milk to a boil, remove from heat and then let stand for five minutes
- In a separate saucepan whisk together the egg yolks, 1/2 cup sugar, cornstarch and 1 teaspoon vanilla extract
- Whisking constantly bring the mixture to a boil over medium heat causing the mixture to become very thick
- Continue to whisk the pastry cream while simmering for three minutes
- Place the pastry cream in a bowl, cover the surface with plastic wrap and then refrigerate until cool and firm
- Beat heavy cream until stiff peaks are formed
- Whisk pastry cream until it is smooth and then fold in the whipping cream until thouroughly incorporated 

Tart Shell
- Cream the butter with 1/2 cup sugar, salt and 1/2 teaspoon vanilla extract 
- Mix in the flour until a soft dough forms
- Butter a 10-inch tart pan with a removable fluted rim
- Press the dough in the tart pan covering the bottom and up the side of the pan
- Chill the shell for 30 minutes and prick the shell all over with a fork
- Line the shell with foil and fill the foil with the rice or pastry weights
- Bake the shell on the lower rack of a preheated 375°F oven for 15 minutes
- Carefully remove the foil (with the rice or pastry weights)
- Continue to bake for an additional 10-12 minutes until it is crisp and golden
- Allow the shell to cool on a rack for 5 minutes, remove the side of the pan and then cool completely 

Tart Assembly
- Spread the orange cream into the bottom of the tart shell using a spatula
- Gently place sugared cranberries on top of the orange cream, covering the entire tart 

Tips and Tricks
- Make sure that the simple syrup has cooled sufficiently before adding the cranberries otherwise you run the risk of the skins splitting
- For efficient time flow I recommend arranging the work as follows
   1) Prepare the simple syrup and let the cranberries steep
   2) Prepare the orange cream up to the point that the pastry cream is chilled in the refrigerator
   3) Make the tart pastry dough and chill
   4) Roll the cranberries in the caster sugar
   5) Bake the pastry shell and allow it to cool
   6) Finish the orange cream with the whipping cream
   7) Assemble the tart
- To make sure that there are no gaps of orange cream showing along the edges I like to place a row of cranberries around the perimeter of the tart first and then fill in the center 

For more dessert recipes try my No-Bake Mini Pumpkin Cheesecakes, Caramel Apple Cupcakes, Blackberry Rhubarb Pie or Chocolate Chili Cupcakes

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