Place the cranberries, sugar, orange juice and peel in a saucepan over medium heat. Simmer until the cranberries have popped and softened. This will take about 10 minutes. Separate the liquid from the solids with a fine mesh strainer, pressing the liquid into a bowl. (A food mill would work, too). Discard the solids.
Whisk the butter into the warm cranberry liquid.
Combine the eggs and egg yolks in another bowl and beat lightly. Whisk in 3/4 - 1 cup of the cranberry liquid to temper the eggs. Add the remaining cranberry liquid and whisk to combine. Transfer the liquid to a pot and cook over low heat until the mixture is nearly bubbling and thickened, about 10 minutes. Cool to room temperature. Once cooled you can store in the refrigerator for one day or use immediately for the tart. (See notes about curd below.)
Preheat your oven to 325ºF.
Using a stand mixer with a paddle attachment, beat the butter and sugar until light and fluffy, three to four minutes. Add the cocoa and salt and beat on low speed until just combined. Add the flour and beat until combined. Ideally, the dough should form into a ball but if not, this is okay, too. Gather the dough and press it evenly over the bottom and sides of a 14" x 4 1/2" rectangular tart pan with a removable bottom. Chill for 15 minutes.
Bake until the edges are firm but the center is still slightly soft. If using right away, let cool to room temperature before pouring in the curd. If baking ahead, let cool to room temperature, wrap in plastic wrap and store in the refrigerator for up to one day. (See notes)
Preheat your oven to 350ºF.
Pour the cranberry curd to the top of the pre-baked tart shell (you will have leftover curd; see note). Bake for about 10 minutes to set the curd then cool on a wire rack.
Sprinkle with powdered sugar, cut into bars and serve at room temperature.
Cranberry Curd Recipe from NYT Cooking
Shortbread Crust Recipe from Cooking.com via Food Channel
*The crust and the curd can both be prepared one day ahead. For best timing, I recommend preparing the tart crust the day before. Prepare the curd and assemble the tart following day.
***This recipe using a rectangular tart pan makes a thick crust so you will have leftover cranberry curd for another use. (The crust recipe will also work for a 10-inch round tart pan.)
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