Chocolate Cranberry Curd had become an absolute favorite for the holidays at the bakery. Besides its vibrant color, the taste and texture are outstanding. We used it in tarts, cakes and petit fours. Room permitting, we would freeze cases of cranberries at the end of the season in order to get a head start the following season and test new recipes during the year.
I love cranberries so much that the staff would have to make me take some of the cranberry desserts off the menu so we could put other seasonal items on. There is nothing like the sweet tart taste and the intense red color enclosed in a deep chocolate brown glaze.
The tart itself is easy to make with its press in crust which means no rolling. The cranberry curd itself has one extra step as you have to cook the cranberries and puree them before actually making the curd. The glaze is a simple matter two ingredients which make the perfect finish. Continue reading