This Gluten-Free Cranberry Lemon Curd Tart with Gingersnap Crust is based on one of our favorite tart recipes that we first made for Thanksgiving back in 2004. I found it in Chocolatier magazine, which is sadly not being published anymore. The original recipe uses a graham cracker crust that is flavored with ginger. I decided to cut a few corners and go straight for crispy gingersnaps. And it worked really, really well. The filling in the other tart is a “whipped lemon curd,” which consists of a basic lemon curd combined with cream cheese and whipped cream. It is so delicious and so rich. I wanted to change it up a little so this could be dairy free, so I eliminated the creamy part, except for a dollop of whipped coconut cream on top. Cranberries are everywhere this time of year and I think they get stuck in too many sauces and breads, and don’t every get a chance to shine. So I decided to try making a cranberry lemon curd filling. I did some searching around once I had my idea and found a few recipes, mostly takes on Martha’s recipe, to go from. I think we’ve found a new favorite! Even my kids were enamored with it. The color is as stunning as the flavor combination.
Our Thanksgiving menu prep is well under way. The only problem is narrowing down the menu items to a manageable level. I always plan way too many sides and then I get behind and it’s hard to get dinner on the table on time. (Does that happen to anyone else?) I think we’re going to add some new sides to our menu. We’ve ordered our free range turkey from a local farm, which we will dry brine. There’s always going to be cornbread stuffing, but I’m going to change it up this year again. (And I’m hoping no one revolts!) And I’ve got some a new gluten-free roll recipe in the works. I’ll be sharing that later this week, so watch for it!
This month for #EatSeasonal, headed up by my friend, Becky of The Vintage Mixer, we are holding a virtual Thanksgiving potluck. I’m in love with all of the recipes everyone is sharing. Be sure to pop over and check them all out. You will be drooling, and probably re-working your menu….ahem. (Me.)
Autumn Acorn Squash Pita “Nachos” with Pomegranates & Blue Cheese by Climbing Grier Mountain
Thai Curried Butternut Squash Soup by Cookie and Kate
Turkey and Gravy:
Proscuitto Wrapped Turkey with Gravy by Vintage Mixer (with seasonal herbs of course!)
Secrets to the best mashed potatoes by Simple Bites
Root Veggie Mash by Mountain Mama Cooks
Kale and Brussels Sprout Salad by Two Peas and Their Pod
Thanksgiving Couscous with Butternut Squash, Sausage, Kale, Manchego, Dried Fruits and Nuts by Project Domestication
Maple Roasted Brussels Sprouts with Walnuts & Feta by The Law Students Wife
Miso Roasted Butternut Squash by Foodie Crush
Apple Pear Praline Pie by Completely Delicious
Cranberry Sauce Slab Pie by Kitchen Confidante
GF Cranberry Lemon Curd Tart with Gingersnap Crust by Cafe Johnsonia
What’s on your menu this year?
- For Gluten-Free Crust:
- 8 ounces gluten-free gingersnaps
- 1 Tablespoon cane sugar
- 2-3 Tablespoons melted extra virgin coconut oil (see note)
- For Cranberry Lemon Curd Filling:
- ½ cup lemon juice
- ½ cup water
- 4 cups fresh or unthawed frozen cranberries
- 1½ cups sugar, divided
- 5 large egg yolks
- ⅛ teaspoon salt
- 2 tablespoons extra virgin coconut oil, chilled
- For serving:
- Whipped coconut cream (see note)
- For crust:
- Preheat oven to 400°F. Pulse cookies in food processor until finely chopped. Transfer to a tart pan and add the melted butter or coconut oil. Mix well. Press onto the bottom and up the sides of the tart pan. Bake for 15-20 minutes, or until crisp and golden brown on the edges. (NOTE: Start checking the crust at the 10 minute mark as oven temperatures can vary.) Remove from oven and cool completely. (Can be made 2-3 days in advance.)
- For cranberry lemon curd filling:
- Place lemon juice, water, cranberries, and ½ cup of the sugar in a medium pot or saucepan. Bring just to a simmer, then lower heat and cook for 5-10 minutes, or until most of the berries have popped open and released their juice. Remove from heat and mash well with a potato masher, or pulse in a blender or food processor. Strain through a fine-mesh sieve, pressing down on the solids to remove as much juice as possible. Discard solids.
- In a heavy-duty 4-quart pot, whisk together the egg yolks, salt, and remaining 1 cup sugar. While whisking, add the cranberry juice. Keep whisking until well-combined. Turn the heat to medium-low and cook, stirring or whisking constantly, for about 10 minutes, or until the mixture thickens enough to coat the back of a wooden spoon, about the consistency of yogurt. Be careful not to let it boil or the eggs will curdle. Remove from heat and immediately pour through a sieve set over a clean bowl. Whisk in the chilled coconut oil 1 Tablespoon at a time. Press plastic wrap against the surface of the curd and refrigerate until very cold.
- To assemble tart:
- Whisk the cranberry curd to loosen it. (It may be lumpy at first, just keep whisking and it will smooth out.) Pour into the crust and spread evenly. Cover with plastic wrap and refrigerate until ready to serve.
- To serve:
- Cut into wedges and top with a dollop of whipped coconut cream.
-Prep time includes time needed for chilling.
-If the crumbs feel too dry to stick together, add a little more melted coconut oil. Depending on the brand of cookies used, the amount of oil needed may differ slightly.
-Butter can be used in place of the coconut oil in both the crust and cranberry curd. Use 4 Tablespoons melted butter for the crust and 4 Tablespoons for the curd.
-Any tart crust can be used in place of the gingersnap crust.
-To make whipped coconut cream, chill one 14-ounce can of unsweetened full-fat coconut cream. Open can and remove just the thick cream, leaving any liquid in the can. Whip using an electric hand mixer or whisk. Add a little sugar and vanilla, if desired. Makes about 1 cup.