Rose Hip & Cranberry Curd Tart with a Nutty Gluten Free Tart Shell
This cranberry curd tart can be sweetened with either cane sugar or erythritol and baked into a nutty, golden, gluten free tart shell for a festive and alluring holiday dessert. Low carb and keto friendly when made with an alternative sweetener.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Nutty Gluten Free Tart Shell
- 11/2 cup blanched almond flour toasted
- 1 cup coconut flour toasted
- 1/2 cup chopped hazelnuts toasted
- 1/3 cup erythritol or 2 tablespoons cane sugar
- 1/4 cup melted butter
- 1 large egg beaten
Rose Hip & Cranberry Curd
- 12 ounces fresh or frozen whole cranberries
- 1/2 cup dried rose hips optional
- 1/4 cup water
- 11/3 cup erythritol or 1 cup of cane sugar
- 2 whole eggs
- 2 egg yolks reserve whites for optional meringues
- 1/2 cup butter cubed
- 2 egg whites
- 1/2 cup erythritol or 3 tablespoon powdered sugar
- 1/4 teaspoon cream of tartar
In a medium sized skillet over medium heat, add the almond and coconut flours and hazelnuts, then toast until golden, stirring constantly (about 5 minutes)
Transfer mixture to a food processor, and process on high for 30-40 seconds until the hazelnuts are well incorporated. Add the melted butter and blend until well combined. Add beaten egg and blend again until the mixture has an even moisture content.
Press firmly into a greased 14"x5.7" rectangular or 9" circular tart pan with a removable bottom. Press firmly up the sides using one finger to prevent the crumbs from spilling over the edges, while the other finger presses firmly against the sides. Sometimes using the underside of a spoon helps to get a smooth finish.
Chill tart shell in the freezer for 15-20 minutes.
Meanwhile preheat your oven to 350 degrees and start on the cranberry curd.
Add cranberries, rose hips, and water to a small saucepan. Cook over medium heat for about 10 minutes, stirring often and smashing up the cranberries as they burst. Once the berries are cooked, pass the mixture into a fine mesh sieve and strain the mixture in to a bowl.
Line the chilled tart shell with parchment paper and fill with pie weights or beans. Place tart pan on a large cookie sheet and bake for 10-12 minutes until the edges of the tart shell start to take on color. Remove from oven and remove parchment and pie weights/beans.
Return the cooked cranberry mixture to a clean saucepan and add erythritol (or sugar), eggs, egg yolks, and cubed butter. Cook over medium low heat for about 7-10 minutes until the mixture is thickened (it should be thick enough that was you pass a spoon through the mixture it leaves a slight trace). Remove from heat and pass through a clean fine mesh sieve into a bowl or a large pyrex measuring cup with pouring spout.
Pout warm curd mix into the warm tart shell. Let the curd take its own level or very carefully coax it to the edges with a spatula (careful to not pull crumbs from the edges into the curd). Bake for 7-10 minutes, just until the edges are set and there is still a little jiggle to the center. Remove from oven and cool for one hour before transferring to the refrigerator for at least one hour before serving.
Before serving, add egg white, erythritol/sugar, and cream of tartar to a bowl and whip until stiff peaks form. Spoon or pipe meringue onto chilled tart and use a handheld torch to quickly brown the peaks slightly.
Slice and serve.
- DON'T skip toasting the flours -- this deepens the flavor of the tart shell and assists in developing a golden color despite the relatively short oven bake time.
- DON'T overcook the tart or the curd will tale on an unpleasant scrambled egg texture.