Cranberry Curd Tart NYT My Tangy Kiss Recipe

Instructions:

1. Make the Crust: Combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Mix in egg yolk and ice water until dough comes together. Flatten into a disc, wrap, and chill.
2. Prebake the Crust: Roll out dough and press into tart pan. Prick the bottom with a fork. Chill again. Line with parchment paper and fill with pie weights (or dried beans). Bake until edges are lightly golden. Remove weights and paper. Bake until golden brown.
3. Make the Cranberry Curd: Combine cranberries, sugar, and butter in a saucepan. Cook until cranberries burst and soften. Puree with an immersion blender.
4. Temper the Eggs: In a separate bowl, whisk together egg yolks, eggs, lemon juice, and zest. Slowly whisk a small amount of the warm cranberry mixture into the egg mixture to temper it.
5. Cook the Curd: Pour the egg mixture into the cranberry mixture. Cook over medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon.
6. Strain the Curd: Strain the curd through a fine-mesh sieve to remove any lumps.
7. Assemble and Bake: Pour the cranberry curd into the pre-baked tart shell. Bake until the curd is set but still slightly wobbly in the center.
8. Cool and Chill: Let the tart cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
9. Garnish and Serve: Dust with powdered sugar and garnish with fresh cranberries and lemon zest (if desired). Slice and serve.