FOOLISH CRANBERRY TART

Here we mix and match the fundamentals of Karen DeMasco’s Cranberry Fool Chocolate Tart (see Fine Cooking) and David Tanis’s Cranberry Curd Tart (see NYT Cooking), both of which are perfect left alone.

This recipe was developed with cranberries from Fresh Meadows Farm in Carver, MA, with the support of Davistudio Fine Porcelain in Spencertown, NY.

MAKE THE SHELL

Chocolate cookies (preferably Nabisco Famous Wafers): 7 ounces (about 32 wafers)
Sugar: 2 tablespoons
Kosher salt: 1/2 teaspoon
Melted butter: 6 tablespoons

Preheat the oven to 350 degrees F.

In a food processor, pulse the chocolate cookies until finely ground, like coffee.

Add the sugar, kosher salt and melted butter to the cookie crumbs and pulse until blended.

Press the crumbs into a firm, even layer across the bottom and up the sides of a 10-inch metal tart pan.

Place the tart pan on a sheet tray and bake until the shell puffs slightly and smells like chocolate, 10 minutes. Remove it to a cooling rack and keep the oven hot while preparing the cranberry curd.

MAKE THE CRANBERRY CURD

Fresh or frozen cranberries: 12 ounces (about 3 1/2 cups)
Sugar: 1 cup
Oranges: 2
Large eggs: 4 total (2 whole + 2 for yolks only)
Butter: 8 tablespoons (4 ounces)
Orange flower water: 1/2 teaspoon (optional)

Preheat the oven to 350 degrees F, if not already hot.

Add the cranberries and sugar to a small pot.

With a vegetable peeler shave 10 large strips of orange zest (avoid the white pith). Add the zest to the pot.

Squeeze 1/2 cup juice from the orange(s). Add the juice to the pot.

Cover the pot and bring to a full boil over medium-high heat, stirring occasionally, until the cranberries have burst and the zest begins to turn translucent, about 10 minutes total. Remove from heat and let rest, covered, for a few minutes.

With an immersion blender puree the cranberry mixture until completely smooth. Press the puree through a sieve with a flexible spatula to remove any seeds. Return the puree to the warm pot and whisk in the butter until melted.

In a separate bowl, whisk together 2 eggs plus 2 egg yolks. Gradually whisk half of the warm cranberry puree into the eggs.

Return the egg mixture to the cranberry puree in the pot. Cook over low heat, stirring constantly, until the mixture thickens slightly and lazy bubbles erupt, about 10 minutes. Remove from heat.

Stir in the orange flower water (if using). The curd is now complete.

Pour the curd into the tart shell. Bake at 350 degrees for 10 minutes, until set: it will barely wobble.

Let the tart cool to room temperature in its pan. You no longer need the oven.

MAKE THE CRANBERRY FOOL

Fresh or frozen cranberries: 8 ounces (about 2 1/4 cups)
Maple syrup: 1/2 cup
One orange (for zest only)
Cold heavy cream: 1 cup
Plain Greek yogurt, thick creme fraiche, or mild sour cream: 1/2 cup
Confectioner’s sugar: 2 tablespoons

In a small pot, combine the cranberries and maple syrup. Cover and bring to a boil over medium-high heat, stirring occasionally, until the cranberries have burst, about 10 minutes.

Remove from heat and puree most of the mixture with an immersion blender, leaving a few berries intact. Spread the hot cranberries in a pan or wide bowl and chill them in the freezer while making the cream.

Whisk together the heavy cream, Greek yogurt (or creme fraiche or sour cream), and confectioner’s sugar in a mixing bowl. With a microplane, zest the orange directly into the cream and whisk to combine.

With an electric mixer or by hand, continue whipping the cream and yogurt until thick and glossy. It should easily hold a peak without drooping.

Check the cranberries to make sure they are are fully chilled. Fold them gradually into the cream, leaving some streaks for beauty. The fool is now complete. Keep it refrigerated until the tart is cool enough to assemble.

ASSEMBLE THE TART

Pistachios, candied fruit, or other decor: 1/4 cup

Check the cranberry tart to make sure it’s no warmer than room temperature before topping it with the chilled fool.

Spoon or pipe the fool on to the tart, leaving a pretty border.

Decorate with pistachios or candied fruit.