Cranberry curd tarts

Lemon curd has a very special place in my heart, a place only it could possibly ever fill. Even puppies can't touch that one little spot. (It's a pretty small spot mind you) 

But this cranberry curd... all I can say is, wow. It's absolutely delicious and while it doesn't replace lemon curds spot in my heart - it does give it a run for all it's tangy sweet goodness. 

The curd alone is amazing, it's makes a beautiful gift, (tell me, who wouldn't be happy to receive a box of these beauties?) a wonderful topping for freshly baked bread, or pancakes.... 

But it finds a special sort of happy place in these tarts.

My after Christmas diet starts as soon as all the tarts are gone.

Cranberry Curd
from Cooking Light magazine Dec. 2012

• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1 (12-ounce) package fresh cranberries
• 2/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tablespoons unsalted butter, softened
• 2 large egg yolks
• 1 large egg
• 1 1/2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 tablespoon Grand Marnier
• 
  
• Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl; discard solids.
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• Combine sugars and butter in a bowl; beat with a mixer at medium speed until well combined. Add egg yolks and egg, 1 at a time, beating well after each addition. Stir in cranberry mixture, cornstarch, and salt. Place mixture in the top of a double boiler. Cook over simmering water until a thermometer registers 160° and mixture thickens (about 10 minutes), stirring frequently. Remove from heat; let stand 5 minutes. Stir in liqueur. Cover and refrigerate up to 1 week.
• 
  
• For the tarts
• 
  
• I made up a batch of my favorite pie dough - I use this recipe here. The secret to a good pie crust is always cold butter and lots of it. And never try and skip chilling the dough. You can use prepared tart shells if you'd like.
• Preheat your oven to 425 degrees Fahrenheit. 
• Put your dough into a highly greased (you can use spray or butter) mini muffin tin. Fill each of the shells halfway with the cranberry curd. 
• Baked in your preheated oven for 20 minutes or until golden brown and bubbly. 
• These tarts are delicious on their own, or you could top them with a meringue or freshly whipped cream.