Berries meet eggnog in tart recipe

Tart cranberries mix well with creamy eggnog filling for an elegant dessert

December 23, 2009|By Julie Rothman | Special to The Baltimore Sun

Tess Coker from Bend, Ore., has been trying to locate a recipe similar to the one she once had for making an eggnog tart or tartlets. Christie McVie from Knoxville, Tenn., sent in a recipe she likes very much from the November 2004 issue of Gourmet magazine for a Cranberry Eggnog Tart. She said she tried this dessert when she first saw the recipe and it has become a standard at her holiday gatherings.

While the recipe may seem a bit complicated at first glance, it really is not all that difficult. I would suggest that you make the cranberry jam the day before you make the tart so that it has time to congeal properly.

This dessert is elegant and festive looking and the combination of the tart cranberry topping with the creamy eggnog filling is most delicious.

•Hope Dailey of Sykesville is looking for a recipe for a coconut pound cake. It contained lots of eggs, butter and frozen coconut. It was a very heavy cake.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail Letters might be edited for clarity.

Cranberry Eggnog Tart
Makes: 8-10 servings

For cookie crust:

1 1/4 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

7 tablespoons unsalted butter, softened

1 large egg

For filling

1 1/2

8-ounce packages cream cheese, softened

2 tablespoons crème fraîche or heavy cream

1/2 cup plus 2 tablespoons sugar

2 whole large eggs

2 large egg yolks

3 tablespoons bourbon

1 teaspoon vanilla

1/2 scant teaspoon freshly grated nutmeg

1/4 scant teaspoon salt

Cranberry jam (see other recipe)

1/4 cup water

To make crust: pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack. Reduce oven temperature to 300°F.

To Make filling: blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg and salt and process until smooth.

Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell (reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.

Bake tart: cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools). Cool tart completely in pan on a rack.

Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours. Just before serving, remove side of pan. Can be made and kept in refrigerator for up to 2 days before serving.

Nutrition information
Per serving: 444 calories, 23 grams fat, 13 grams saturated fat, 6 grams protein, 55 grams carbohydrate, 2 grams fiber, 168 milligrams cholesterol, 310 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

Cranberry Jam

1 12-ounce bag fresh or frozen cranberries (not thawed; 3 1/2 cups)

1 cup sugar

1/2 cup fresh orange juice

1 cup water

Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools). Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally. Jam can be made 4 days ahead and chilled, covered.

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