Recipes

Quick and easy cranberry curd tart

25 min

Time

25 persons

Servings

EASY

Difficulty

0 / 5 (0 votes)

Rating

Ingredients

  • To make the base
  • 2 tbsp butter
  • 150 g Borges toasted almonds
  • 100 g granola
  • A little Borges extra-virgin olive oil (to grease the tin)
  • A cake tin with a diameter of 18 cm is recommended.
  • To make the filling
  • 250 g cranberries
  • 150 g Greek yogurt
  • 70 g sugar (or substitute)
  • 100 g Borges Natura hazelnut drink
  • 3 gelatine leaves

Step by step

  1. Step 1

    Melt the butter. Put the almonds and granola through a food mill and add to the melted butter.

    Spread the mixture evenly along the bottom and sides of a wide tin brushed with extra-virgin olive oil.

    Blend together the cranberries, yogurt, sugar and hazelnut drink and warm in a saucepan without bringing it to the boil. Add the hydrated gelatine leaves and let them dissolve completely. Add more gelatine for a thicker consistency or more hazelnut drink to make it thinner.

    Pour the cranberry sauce into the base and leave to cool in the fridge for several hours.

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