![]() Set aside to cool and chill in the fridge. Preheat oven at 350’ degrees Fahrenheit and bake the tart for 10-12 minutes. Whisk well until combined and add in the butter, whisk until combined and transfer the curd filling over the crust pan. To serve, cut into wedges and top with whipped cream. Stir well over low medium heat and add in all the egg. Cover with plastic wrap and refrigerate until ready to serve. Using your hands, press two-thirds of the dough into the bottom of 9-inch tart pan with removable bottom. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms. (It may be lumpy at first, just keep whisking and it will smooth out.) Pour into the crust and spread evenly. Whisk flour, sugar, ground ginger, and salt together in a bowl. When preparing to use, whisk the cranberry limoncello curd to loosen it. If using later, cover bowl with plastic wrap and refrigerate. ![]() For the curd: Preheat oven to 350 degrees F.
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