Beat a bland dessert with a burnt butter cranberry orange tart. Set aside those dry, dismal Thanksgiving desserts. This recipe is here to transform your table into a celebration of tangy, buttery goodness. Cinnamon brown butter cookie dough is filled with a tangy cranberry-orange filling that’s bursting with fall colors. You can also reach your protein goals. Don’t be surprised if you sneak a slice before your guests arrive.
See the complete recipe below.
Nutrition information
peanut butter candy bar
Yield: 10 servings | Serving Size: 1 slice
Calories: 115 | Protein: 5g | Fat: 8g | Net carbs: 4g
Total carbohydrates: 9g |Sugar: 2g
material
peanut butter candy bar
crust:
filling:
12-ounce package of frozen cranberries 1/4 cup zero-calorie sweetener 4 egg yolks, whisked 1 egg, whisked 1 tablespoon orange zest 1/3 cup water 1/4 cup chopped butter 1 teaspoon vanilla extract pinch of salt
method
Preheat oven to 350°F and coat two small tart pans with nonstick spray. Place the cookies in a food processor with the almond flour and blend until a fine crumble forms. Add melted butter and mix. Press the mixture into the bottom and sides of the tart pan. Bake the tart for 5-6 minutes until golden brown. Add the cranberries to a medium-sized saucepan and cook over medium heat for 7 to 8 minutes, until the cranberries begin to pop and release their juices. Remove from heat, carefully transfer berries to blender (leave lid vent open to allow steam to escape) and mix well. Return to the bottom, add egg, rind, and water and mix. Place over medium heat and cook, whisking frequently, for an additional 5 to 6 minutes. Remove from heat and stir in butter. Pour the mixture through a fine mesh strainer and discard the solids. Add the strained mixture to the dough and bake for 20-25 minutes until cooked through. After about 10-15 minutes, cover the dough with aluminum foil to prevent it from darkening. Let the tarts sit at room temperature for 1 hour, then chill for at least 2 hours before cutting each tart into 5 slices.
