Description
This Cranberry Orange Cream Tart with Easy Caramel Garnishes features a crisp almond-meal crust filled with a smooth mascarpone and crème fraîche cream, accented with dried cranberries and a touch of orange marmalade. Baked to golden perfection and topped with delicate caramel decorations, this elegant dessert is perfect for festive occasions or a sophisticated treat.
Ingredients
Crust
- 1 cup all-purpose flour
- ½ cup almond meal or ground almonds
- 2 tablespoons sugar
- A pinch of salt
- 4 tablespoons cold butter, cut into small pieces
- 1 egg
Filling
- 2 eggs
- 8 oz. mascarpone cheese
- 2 tablespoons orange marmalade
- 2 tablespoons sugar
- 1 tablespoon instant vanilla pudding mix
- ½ cup crème fraîche or sour cream
- ¼ cup dried cranberries
Decoration
- Powdered sugar for sprinkling (icing sugar)
- 1 cup sugar (for caramel garnishes)
- Wax paper (for caramel garnishes)
Instructions
- Prepare Tart Dough: In a mixing bowl, combine flour, almond meal, sugar, and salt. Cut in cold butter with a pastry blender or two knives until mixture resembles a coarse meal. Add 1 egg and knead into a smooth dough. Wrap in cling film and refrigerate for 15-20 minutes to chill.
- Preheat Oven: Heat the oven to 375°F (190°C) to prepare for baking the tart.
- Make Filling: Using an electric mixer, beat 2 eggs with mascarpone cheese and crème fraîche until smooth. Stir in sugar, instant vanilla pudding mix, and orange marmalade. Gently fold in dried cranberries.
- Roll Out Dough: Remove dough from refrigerator and place on a lightly floured surface. Roll into a rectangle slightly larger than an 11-inch removable-bottom tart pan. Fit dough into the pan, trimming or folding edges under and shaping decoratively if desired. Spray pan with cooking spray prior to lining.
- Assemble Tart: Pour the prepared filling evenly over the crust in the tart pan. Lightly sprinkle the surface with powdered sugar.
- Bake Tart: Place tart in preheated oven and bake for 45-50 minutes or until crust is lightly browned and filling is set. Remove and cool completely on a wire rack.
- Decorate Tart: Just before serving, sprinkle extra powdered sugar over the tart and decorate with caramel garnishes to maintain their crispness.
- Prepare Caramel Garnishes (Optional): In a small saucepan, melt 1 cup sugar over medium heat, caramelizing it until golden brown and syrupy but thick enough to form long strands. Maintain consistency by reheating gently if it becomes too runny.
- Make Caramel Bowls: Oil the back of a ladle thoroughly. Spoon caramel into a grid pattern on the back of the ladle. Allow it to harden, then carefully peel off to form delicate caramel shapes.
- Create Additional Garnishes: Quickly drizzle caramel with a teaspoon onto wax paper in decorative shapes such as stars, hearts, or spirals. Let cool completely and carefully peel off with a spatula.
- Store Garnishes: Keep the caramel decorations in an airtight container at room temperature for up to two days to preserve their texture.
Notes
- Ensure the dough is well chilled to prevent shrinkage during baking.
- Use an 11-inch removable-bottom tart pan for easy tart removal.
- Do not decorate the tart with caramel garnishes until just before serving to keep them crisp.
- If caramel becomes too runny, gently rewarm to regain proper consistency before shaping.
- Caramel decorations can be stored at room temperature in an airtight container for up to two days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
