HL Bakeshop’s Zesty Cranberry Walnut Tart
- 1 pie pastry shell, either handmade or store-bought
- 7 egg yolks
- scant 1/2 cup heavy cream
- scant 2/3 cup light corn syrup
- 7/8 cup light brown sugar
- pinch of salt
- scant 2 Tbsp vanilla extract
- zest of 1 orange
- 7 Tbsp butter
- 1 cup dried cranberries
- 1 cup toasted walnuts
Described recently by one of our guests as “the best pie I’ve ever tasted”, this is simply the perfect dessert for any holiday gathering! With rich walnuts, a sweet caramel-like filling, tart cranberries, and zesty orange rind, each bite is a taste of the Holiday Season!
Preheat oven to 375°F and if using handmade pastry, roll out into 9″ pie plate. Combine egg yolks and heavy cream in a large, heavy-bottomed pot, and whisk well. Add corn syrup and then the brown sugar, salt, vanilla and orange zest. Melt the butter in a small pot until completely melted and very hot. Slowly incorporate the butter into the other ingredients. Place the large pot over very low heat and cook, whisking often, until the mixture reaches 160°F on a candy thermometer. Strain into a container and chill, preferably overnight. Place cranberries in pie shell and then sprinkle toasted walnuts over the cranberries. Scoop filling over the walnuts, making sure to cover completely. Bake until edges are set and center is slightly loose, about 40-50 minutes. Cool on wire rack before serving.