Cranberry Curd Tart

Cranberry Curd Tart  An almost perfect keto dessert

This is a great dessert anytime. If  you are looking for a dessert that is  keto, then take out the orange juice and replace it with water. One cup of orange juice adds 26 grams of carbohydrates.

One pie: 8 to 10 servings

 Macadamia  Crust  

1¼ cups/180 grams raw macadamia nuts 

1 cup/125 grams almond  or riceflour 

¼ teaspoon salt

8 tablespoons date puree   

(loaded with carbs!)

or ¼ teaspoon stevia

 6 tablespoons/100 grams softened butter +

Make the crust: Heat oven to 325 degrees. Put macadamia nuts  on a baking sheet and roast for 10 to 15 minutes.  Remove from the oven and allow the nuts to cool. In a food processor, grind nuts with half the almond flour until the mixture resembles coarse cornmeal. 

Add remaining almond flour and salt and pulse briefly. Cream butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If needed (if it seems dry or crumbly) add 1 to 2 tablespoons softened butter or a little cold water. Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired). Heat oven to 350 degrees. Bake the chilled tart shell for about 15 minutes until lightly brown. Cool

 Cranberry Curd 

1 cup - 12 ounces cranberries 

1 teaspoon stevia  or 1 cup of date puree

Juice of one orange (this would add 26 carbs to this tart- omit if you want this to be keto) 

Zest of one orange- Peel of orange part only

4 ounces/113 grams softened butter (1 stick)

 2 eggs plus 2 egg yolks 

While the crust bakes and cools, make the cranberry curd: Put cranberries, stevia or date puree and  orange peel  with ¼ cup of water or orange juice in a saucepan over medium heat. Simmer with a lid until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. Purée the cooked cranberry mixture with an immersion blender or in a food processor or blender. If you want a super smooth curd and it’s not smooth, press through a fine-mesh sieve. Whisk the butter into the warm liquid.

• Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Return liquid to the pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature and pour over the crust and refrigerate.  If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)

• Pour cranberry curd into the cooled pre baked tart shell and smooth top with a spatula.