No-bake cranberry tart

If you enjoy all kinds of tangy fruit curds (such as lemon or passion fruit curd), you will fall in love with this tart filled with cranberry curd. This cranberry tart tastes absolutely incredible! It combines a delicious sweet-and-tart cranberry filling with a biscuit crust enriched with pecans. Best of all, you can make it without turning on the oven. This cranberry tart is also perfect for the Christmas table :).

Ingredients for the crust:

• 120 g digestive biscuits
• 1 teaspoon ground ginger
• 1 cup pecans
• 60 g butter, melted
• 1 tablespoon light soft brown sugar

Place all the crust ingredients into a food processor and blend until the biscuits are finely crushed and the mixture resembles wet sand.

Prepare a deep tart tin with a removable base, measuring 22 cm across the base, 26 cm across the top and 5 cm deep (the tin is quite deep, so alternatively use a 24 cm springform tin and press the crust mixture up the sides to a height of approximately 2.5 cm).

Transfer the biscuit mixture into the tin. Spread evenly and firmly press it into the base and halfway up the sides. Chill in the refrigerator.

Ingredients for the cranberry filling:

• 340 g cranberries, fresh or frozen
• 200 g sugar + 100 g sugar
• ¼ cup water
• 3 large eggs
• 2 egg yolks, from large eggs
• 2 teaspoons finely grated lemon zest
• 125 ml freshly squeezed lemon juice
• 175 g butter, at room temperature

Place the cranberries, 200 g sugar and water into a saucepan. Stir, bring to the boil and cook over low heat for several minutes (up to 10 minutes), until the cranberries burst, most of the water has evaporated and a thick jam forms. Note: the consistency of the cranberry curd will depend on the consistency of this jam. It should not be too dry, but it should not contain too much liquid either. Remove from the heat, leave to cool slightly and blend into a purée. Pass through a sieve to remove the skins. Leave to cool completely.

Place the strained cranberry purée, eggs, egg yolks, remaining 100 g sugar, lemon zest and lemon juice into a saucepan. Whisk together and bring to the boil. Cook, stirring frequently, until the cranberry curd thickens slightly and coats the back of a spoon. The curd should come to a proper boil and bubble visibly.

Remove from the heat and gradually add the butter, whisking continuously until completely melted. Mix thoroughly until smooth.

For decoration:

• 100 g cranberries, fresh or frozen
• 2 tablespoons sugar
• ¼ cup water
• extra sugar, for coating the cranberries
• finely grated lemon zest, for the top of the tart

Place the cranberries, sugar and water into a saucepan and bring to the boil, cooking only until the cranberries begin to burst. Carefully drain through a sieve. Leave to cool slightly, then coat in sugar.

Remove the chilled tart crust from the refrigerator and fill it with the still-warm cranberry curd. Level the surface. Chill in the refrigerator, preferably overnight.

The following day, decorate with the sugar-coated cranberries and grated lemon zest.

Enjoy!