Cranberry Curd Tart with White Chocolate Mousse
The tender curst made with Biscoff biscuits perfectly complements the light-as-air mousse and sharp cranberry curd. This is a unforgettable tart for Thanksgiving and beyond.
Servings
16slices
Servings
16slices
Ingredients
Biscoff Crust
White Chocolate Mousse
Cranberry Curd
Instructions
For Biscoff Cookie Crust:
  1. Preheat oven to 350 degrees.
  2. Process the cookies in a food processor until finely ground (set one or two aside for decorating at the end). Add butter and pulse until thoroughly combined.
  3. Press cookie mixture into the base and sides of a deep 10″ tart pan with a removable bottom. If using a shallower tart pan, use only 2/3 of the cookie mixture. Bake for 10-12 minutes, or until fragrant and beginning to darken. Let cool.
For White Chocolate Mousse:
  1. Sprinkle the gelatin over the cold water and allow to bloom for 5 minutes. Then microwave for 15-30 seconds until just dissolved. Do not boil!
  2. Melt the white chocolate in the microwave at 30 second intervals, stirring in between until smooth and melted. Heat the milk in the microwave until just steaming, about 30 seconds. Add milk to white chocolate, whisking vigorously until smooth. Add gelatin and whisk again until smooth. Let mixture cool to 85 degrees or less but do not let it resolidify.
  3. Whip the heavy cream and powdered sugar until medium-stiff peaks form. Add 1/3 of the whipped cream to the chocolate mixture and stir until just combined. Then add the rest of the whipped cream and gently fold into the chocolate mixture.
  4. Spoon into cooled tart shell, smooth the top with an offset spatula and allow to set in the fridge for a few hours or covered overnight.
For Cranberry Curd:
  1. Combine the cranberries, sugar, orange juice and orange peel in a saucepan over medium heat. Simmer until cranberries have softened and begin popping, 10-12 minutes.
  2. Transfer to a food mill or a medium mesh sieve and press the liquid into a bowl. Stir in the butter until smooth.
  3. Combine eggs and egg yolks in a medium bowl and beat lightly. Slowly add a cup of the warm cranberry liquid into the eggs, whisking constantly to temper. Add the rest of the cranberry liquid, one cup at a time until combine.
  4. Return the mixture to the saucepan (wiping out of necessary) and cook over low heat until thickened, about 10 minutes. Let cool to room temperature. You can use the curd now or store it in the fridge in an airtight container for several days or in the freezer for several months.
  5. Carefully spread the room temperature curd over the mousse layer. Let set up in fridge for a few hours until completely chilled. Decorate to taste and serve.