Devils Curd Meringue Tart
One nine-inch tart
Crust:
1 cup all-purpose flour
4 Tbsp nut flour (I use almond)
½ tsp fine sea salt
1 Tbsp granulated sugar
6 Tbsp unsalted butter, cold, cut into ½” cubes
1 large egg
Curd:
1 bag fresh cranberries
2 Tbsp candied ginger, coarsely chopped
1/3 cup pomegranate juice
1 cup granulated sugar
½ tsp fine sea salt
8 Tbsp unsalted butter, cubed
2 whole eggs and 3 egg yolks
Meringue:
5 egg whites
1 cup granulated sugar
¼ tsp cream of tarter
1) For the crust: In a food processor, pulse together the two flours, salt and sugar. Add the cubed butter and pulse to the consistency of coarse cornmeal. Add the egg and pulse until the dough comes together. Wrap in plastic wrap and chill one hour. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the tart pan in the middle. Roll the dough to 1/8” thickness, line the tart pan with the rolled dough, letting the excess drape over the edge of the pan. Blind bake the shell for twenty minutes. Let cool to room temperature on the baking sheet and trim the edges.
2) For the curd: In a medium saucepan, stir together the cranberries, chopped crystalized ginger, pomegranate juice, sugar and salt. Simmer until the berries pop and release all their juice. Strain the liquid and return it to the pan. Whisk in the butter until it has melted and is fully incorporated. In a separate bowl, lightly whisk together the eggs and additional yolks. Whisk in a bit of the warm cranberry mixture (to temper the eggs) and then add to the cranberry mixture. Over medium heat, cook until the mixture thickens, stirring all the time. Remove from the heat and let the curd cool to room temperature.
3) Reduce the oven temperature to 350 degrees.
4) For the meringue: Place the remaining egg whites in a small bowl and add the granulated sugar. Place the bowl over a pan of simmering water and gently whisk until the sugar is melted and the mixture reaches 150 degrees F. (I use a digital thermometer.) Pour the egg white/sugar mixture into the bowl of a standing mixer, add the cream of tarter and whisk on high speed until the mixture transforms into a glossy meringue. This could take between three to five minutes.
5) Fill the cooled shell with the curd and spread to make it even. Top with the meringue, spreading to the edges of the shell and make decorative peaks with a spoon. Bake the tart for 10 to 15 minutes until the meringue is just starting to color.
6) Let the tart cool completely before serving.
