A delicious, lightly tart tart with a spiced cookie crust filled with fresh cranberries is the perfect winter dessert. Opt for Kinga’s recipe and enchant everyone who tries this cake!
Ingredients – crust
- Gingerbread cookies – 150 g
- Walnuts – 140 g
- Butter – 60 g
- Brown sugar – 3 tbsp
Ingredients – filling
- Fresh cranberries – 350 g
- Granulated sugar – 1.25 cups
- Eggs – 3 pcs.
- Egg yolks – 2 pcs.
- Salt – a pinch
- Orange – 1 pc.
- Butter – 60 g
Ingredients – decoration
- Fresh cranberries – 50 g
- Fresh rosemary – 2 sprigs
Preparation
Take the butter for the filling out of the refrigerator to soften it at the time of use. Also prepare oven preheated to 180°C
Melt the butter. Crush the cookies and walnuts. Transfer the prepared ingredients to a bowl, add sugar, and mix well. Then pour in the melted butter and mix again. Spread the prepared mixture onto the tart pan, pressing it firmly into the edges and bottom. Bake the crust for about 10 minutes at 180°C. Let the pre-baked crust cool.
Transfer the cranberries to a saucepan, add orange zest and juice, and sugar. Mix everything well and cook for about 15 minutes until the berries start to burst. Blend the cooked cranberries into a smooth mixture and let it cool. Crack the eggs and yolks into a bowl, add sugar, and whisk with a whisk.
Gradually add the mixed eggs to the cooled, blended fruits, stirring constantly with a whisk. After thorough mixing of the ingredients, heat the mixture over very low heat, stirring constantly, until it thickens.
Remove the mixture from the heat, season it with a pinch of salt, and gradually add softened butter, stirring well after each piece.
Pour the prepared filling onto the cooled tart crust, smooth the top, let it cool to room temperature, and refrigerate for at least 2 hours Decorate the chilled tart with whole and halved cranberries, as well as sprigs of rosemary.
