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Adjust Servings:
Wheat Flour – 9 oz (255 g)
Butter – 4 ⅓ oz (125 g) Grated
Egg Yolks – 1
Sugar – 1 ⅓ oz (40 g)
Salt – 1 pinch
Water – 1 ⅓ fl oz (40 ml)
Cranberries – 10 ½ oz (300 g)
Water – 3 ⅓ fl oz (100 ml)
Egg Whites – 1
Egg Yolks – 4
Sugar – 6 oz (170 g)
Cornstarch – 2 tbsp
Butter – 2 oz (60 g)
Panna Cotta
Milk – 5 fl oz (150 ml)
Gelatin – ¼ oz
Vanillin – ½ tsp
Sugar – 2 ½ oz (70 g)
Cream – 12 fl oz (355 ml)

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Cranberry Tart

Cranberry Tart

  • Vegetarian
  • 2h 00 min
  • Serves 6
  • Medium


  • Dough

  • Curd

  • Panna Cotta



While strawberries and cherries reign supreme in summer, cranberries are indisputable queens of snow. They are not afraid of either the first or any other frost — it only makes them tastier and healthier. The value of this berry is immense during winter, especially in cooking. Chefs appreciate it for its sweet-and-sour, somewhat astringent taste — the quality that helps to dilute the sweetness of desserts such as cranberry tart.

Cranberry tart is a harmony of sweet-and-sour berry curd and airy panna cotta. The curd resembles a custard with a more jelly-like texture and cooking it could not be any easier. As for the panna cotta, the grandiose Italian dessert resembles sour cream jelly. The result of combining these sweets is fantastic.

piece of cake



Prepare the Dough

Sift flour and combine it with 4 ⅓ oz (125 g) of grated butter. Rub the loose mixture into crumbs, add yolk whipped with 1 ⅓ oz (40 g) of sugar, a pinch of salt, and 1 ⅓ fl oz (40 ml) of water. Knead a thick dough, wrap it in cling film, and pop it in the refrigerator for 20 minutes.


When the dough hardens a little, roll it out, line the bottom and sides of a mold with it, pierce it in several places with a fork, and place it in the oven preheated to 360 °F under pressure for 15 minutes.


Prepare the Curd

Cover cranberries with 3 ⅓ fl oz (100 ml) of water and simmer over medium heat until the berries become soft. Mash them and pass them through a sieve.


Beat one egg white and four yolks with 6 oz (170 g) of sugar until you get a fluffy light mass. Add starch, whisk, pour in cranberry puree, and whisk again. Cook the resulting mixture until thick, and then mix it with 2 oz (60 g) of butter. The curd is done!


Spread the cake with the curd, cover it with a film (so that it sticks to it), and put it in the refrigerator for an hour. In the meantime, prepare panna cotta.


Prepare the Panna Cotta

Pour 1 ⅔ fl oz (50 ml) of milk over gelatin, let it bloom. Meanwhile, heat the remaining milk and mix it with vanillin, 2 ½ oz (70 g) of sugar, and cream. Stir until sugar dissolves, then add gelatin and cook, stirring, until it dissolves as well. Allow the cream mixture to cool slightly.


Remove the film from the cake. Spread the soon-to-be panna cotta on top and put the dessert in the refrigerator for 4 hours and 30 minutes. Decorate the finished tart with berries.

Nothing can surpass the taste of cranberries. Moreover, sugar alone is enough to turn them into a gourmet dessert (remember cranberries in powdered sugar?). Berry tart made according to this recipe has a unique property: you won’t ever get sick of it. Plus, it looks fit for royalty!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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