Happy almost-Thanksgiving! Hard to believe it’s in less than a week. In keeping with the spirit of all things autumnal and holiday-ish, I bring you a cranberry curd tart! Perfect for dessert but also excellent for breakfast alongside eggs & kale.

Besides, this color is amazing! Nature is really spectacular when you let her do her thing – no artificial coloring here, obviously!

This tart is for those who love love love tart things! I really loved the crust – cornmeal and ginger are a match made in heaven.

In other news, the leaves are gorgeous around here just now, and I move my plants around my apartment to follow the sun. They seem happy about it…

I don’t think I have too much more for you today; it’s a mellow Sunday and I’m contentedly chill today.

Enjoy your holiday week!

Cranberry Curd Tart on a Cornmeal Ginger Crust

Tart, PINK and perfect for fall / holiday dessert. Gluten free, dairy free and refined sugar free – this is for those who like tart things! The cranberry curd ended up kind of like mousse – see note; if you’d like it sliceable like a proper tart, use a few extra eggs in the curd. The cornmeal ginger crust provides a naturally not-too-sweet complement to the tartness of the curd & puree. Yield: 1 9″ tart, serves 2 ;) kidding – serves 2-6! A Wait are Those Cookies original.

For the crust:

1.5 c almond flour

1/4 c unsweetened shredded coconut

1/2 c cornmeal

heaping 1/4 tsp sea salt

1 tsp ground ginger

1/2 tsp baking soda

2 tsp vanilla extract

2 tbsp pure maple syrup

5 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, ginger, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes, but leave the oven on.

For the cranberry curd*:

3 cups (12oz) cranberries, rinsed and picked over

1/2 c water

1/4 c maple

juice of 1 lemon

2 whole eggs

2 egg yolks

Pinch of salt

scant 1 tbsp vanilla

3.5 tbsp coconut oil

*mine was on the runnier side, making my tart more like mousse than a set curd tart. Suggest adding another couple of eggs – unless you’re okay with the mousse texture (it was totally fine taste-wise, just didn’t really hold its shape when sliced)

To make the cranberry curd, place the cranberries and water in a saucepan. Cook, covered, over medium-low heat, until you hear the the berries start to pop. Cook, stirring occasionally, until all the berries have burst. Cool slightly, then puree with an immersion or regular blender. Strain the mixture into a bowl or large liquid measuring cup, pushing on the solids to extract as much cranberry puree as possible. Yield is about 1.5 c of puree.

Beat the eggs, egg yolks, maple, and lemon juice together in the top of a double boiler. Whisking constantly, slowly pour in the warm cranberry puree. Add salt and vanilla. Whisk in coconut oil 1 tbsp at a time until melted. Cook over low heat, whisking constantly, until the mixture has thickened and coats the back of a spoon (about 15 minutes). Remove from the heat and let cool. The curd will thicken a little more as it cools – store in an airtight container in the fridge for a week, or freeze for later.

For the cranberry swirl:

Basically, you’re replicating the earlier part of the cranberry curd, prior to actually making curd with it. If you’re smart (unlike me, who decided to do this later), do it all at once, and reserve some of the cranberry puree.

1.5 c cranberries, rinsed & picked over

1/4 c water

2 tsp maple sugar

1 tsp vanilla

Combine cranberries and water and cook as directed above, for the curd, until the cranberries pop. Strain as before, pressing to extract the liquid. Stir in maple sugar and vanilla.

For assembly:

Bake the crust, as directed above (350 for 15, in case you don’t want to scroll back up). Remove and let cool for a few minutes, then pour in curd. Dollop the cranberry swirl in large dollops over the curd, then use a knife or toothpick to swirl everything together. Bake for 15-20 minutes to set the curd, then remove and let cool completely before serving. I prefer to refrigerate mine for at least half a day before serving to further set the curd. Serve with ice cream (obvs!) and extra cranberry puree. Store any leftovers in the fridge, covered.