Cranberry Tart with Cointreau Cream & Meringues

Method

Pastry

• In a medium bowl, whisk the flour, cinnamon and salt together - set aside.
• Cream the butter and sugar until very creamy. Add in the icing sugar and beat until well incorporated. Beat in the egg.
• Add the flour mixture to the butter mixture and mix on low speed until a soft and crumbly dough forms.
• Bring the mixture together with your hands and cut in half. Wrap each half in plastic wrap and refrigerate for 2 hours or overnight.
• Roll out one of the pastry discs on a lightly floured surface. Press the pastry into a 23cm round pie dish. Prick all over with a fork.
• Place baking paper on top of the pastry and weigh down with pastry weights or rice.
• Preheat oven to 180oC (160oC fan bake). Bake the pastry shell for 15 minutes.
• Remove the baking paper and weights and bake for a further 15 - 20 minutes or until golden.

Cranberry Curd

• In a medium pot add the cranberries, sugar and water. Cover and cook on medium heat, stirring occasionally until the cranberries pop and soften. Uncover and let the water cook out until the mixture thickens into a jam like consistency - set aside to cool.
• Place the cranberry mixture into a blender and blend well. Add in the eggs and blend for a further 30 seconds.
• Pour the mixture back into the same pot and heat on a medium heat, constantly stirring for 5 minutes, or until it becomes very thick.
• Remove from the heat and stir in the butter, one cube at a time.
• Tip the mixture into the pastry shell and refrigerate until set.

Cointreau Cream

• Beat all the ingredients together and pipe on top of the tart. Add in some mini meringues for extra sweetness.