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Cranberry Lemon Tart

June 21, 2019

 

I shared this recipe in my Healthy Holidays December class the other day, and it was a hit! This tart is nice and tangy, but not overly sweet. I use natural sweeteners- coconut sugar and honey in this recipes to avoid refined cane sugar. The bright color from the cranberry makes it a holiday show-stopper :)

 

Ingredients:

 

For the crust:

1 ½ C almond flour

1/3 C coconut sugar

½ tsp ground ginger

½ tsp cinnamon

¼ tsp sea salt

3-4 TBS melted butter or ghee or coconut oil

 

For Cranberry Lemon Filling:

½ C lemon juice

½ C filtered water

4 C fresh cranberries

1 C honey, divided

5 large egg yolks

pinch of sea salt

2 TBS chilled butter or ghee

 

Instructions

 

Preheat oven to 375º

In a medium bowl, combine all crust ingredients. Mix well, and transfer to tart/pie pan. I used a 9-inch tart pan with a removable bottom. Using your fingers, press crust mixture evenly into the shell. Bake for 15-20 minutes until lightly browned. Set aside to cool.

 

Place lemon juice, water, cranberries, and ½ cup of honey in a medium pot or saucepan. Bring just to a simmer, then lower heat and cook for 7-10 minutes, or until most of the berries have popped.

Remove from heat and transfer mixture to a blender or food processor, and blend until smooth. Strain through a fine-mesh sieve, pressing down on the solids to remove as much juice as possible. Set aside solids, (you can add some in at the end for more texture if desired).

 

In a heavy-duty 4-quart pot, over low heat, whisk together the egg yolks, salt, and remaining ½ cup honey. While whisking, add the cranberry-lemon juice. Keep whisking until well-combined. Turn the heat to medium-low and cook, stirring or whisking constantly, for about 10 minutes, or until the mixture thickens enough to coat the back of a wooden spoon. Be careful not to let it boil or the eggs will curdle! Remove from heat and whisk in the chilled butter, pour into pie shell, and chill until ready to serve.

Note, it should set up after about 2 hours, but it is best if you can chill it overnight, (or all day) before serving

 

 

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