Family Baking Kit Bundle

Gingerbread Cranberry Curd Torte

Gingerbread Cranberry Curd Torte

Ingredients

Ingredients:

  • 1/2 portion of Gingerbread dough made with 1/4 cup ghee/butter/coconut oil, 1 egg yolk, 1/4 cup honey and 1 and 2/3 cup and 3 tbsp Gingerbread Cookie blend
  • 3 1/2 cup cranberries about 12 oz
  • 2/3 cup orange juice
  • 1/2 cup water
  • pinch of salt1/2 tsp salt
  • 1 cup coconut sugar and a 6-7 drops stevia or more coconut sugar or sucanat or sweetener of your choice
  • 1/4 cup butter / ghee / coconut oil
  • 2 large egg yolks
  • 1 large egg whole

Instructions

Directions:

  1. Grease the inside of your regular sized (9 inch diameter) pie dish with ghee, butter or coconut oil.
  2. Roll out gingerbread dough in between parchment papers into a circle that will fit the pie dish, about 1/4-1/5 inch thick.
  3. Pull top parchment paper off and flip dough circle into your pie dish. Pull off the other parchment paper that is now on top and adjust edges as you need.
  4. Bake on 375F preheated oven for 6-8 min till the edges just slightly start to brown. Once baked, take out, let it cool.
  5. While it is baking get to making this beautiful curd.
  6. Wash cranberries and pick out the rotten ones (there is always a few in the bags).
  7. Pour them in a sauce pan, cover and boil with water, orange juice and salt.
  8. Once boiled for a minute or so bring it down to simmer and stir occasionally (keep it covered when not stirring) - for about 10-15 minutes, till the berries burst.
  9. Pour mixture over a fine-mash sieve and mash it through thoroughly so that you can keep as much of the pulp in the liquid as possible. Discard almost dry solids.
  10. Return mixture your pan, stove on medium. Stir in coconut sugar till dissolved.
  11. Whisk in butter / ghee / coconut oil.
  12. In a medium sized heat resistant (stainless steel) bowl whisk together egg yolks and egg. Pour in half of the cranberry mixture, while continuously whisking. This is super important! Do NOT pour eggs directly into hot liquid, unless you wish for cranberry scrambled eggs!
  13. Now, pour "egg and half cranberry" mix back into your saucepan and finish it up with cooking on medium for about 8 minutes, continuously stirring to avoid egg pieces in your curd. It is done when mixture nicely coats a spoon. If you do have egg pieces sieve it through one more time.
  14. Pour cranberry curd into your gingerbread pie crust and let it cool for at least two hours to allow the curd to set.

Recipe Notes

I haven't tested this recipe egg free, so this might be the only recipe here that you won't be able to make if you avoid eggs. I am sorry.

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