Cranberry Cream Tart
Perfect for any fall occasion, but especially welcome during the holidays, this tart recipe combines our almond extract with cranberries to create a real sweetheart of a sweet tart.
1 stick Organic Valley Butter
, softened (1/2 cup)
1/4 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons Organic Valley 2% Milk
1/4 teaspoon Simply Organic Almond Extract
2 cups fresh (or frozen and thawed) cranberries
3/4 cup sugar
1/2 cup water
1 tablespoon cornstarch
To make the crust: Heat oven to 400 degrees. Grease a 9 1/2-inch springform pan (with removable bottom), or similarly sized tart pan. Beat the softened butter and sugar in bowl until light and fluffy. Stir in flour, milk and almond extract. Press this mixture into the bottom and sides of the pan. Bake until pale brown, 12 to 15 minutes. Cool completely.
To make the filling: Combine cream cheese, powdered sugar and vanilla extract in a deep bowl. Beat until light and fluffy. Continue beating as you drizzle in the heavy cream. Chill thoroughly.
To make the topping: Mix cranberries, 1/2 cup of the sugar and 1/2 cup water in saucepan. Bring to boil; cook 2 minutes, stirring occasionally. Combine remaining 1/4 cup sugar and cornstarch; stir into cranberry mixture. Cook until thickened, 1 to 2 minutes. Cool mixture, then chill it thoroughly.
To assemble and garnish the tart: Spread cream cheese filling evenly over crust. Spoon cranberry topping over filling to within one inch of filling edge.
Whip heavy cream until soft peaks begin to form. Add almond extract and sugar; whip until firm peaks form. Decorate tart with dollops of whipped cream (a pastry bag works best). Accent each dollop with a whole cranberry. Keep tart chilled until you’re ready to serve it.
As prepared, each serving contains 360 calories, 21g total fat, 65mg cholesterol, 120mg sodium, 42g total carbohydrate and 3g protein.