Berry Curd and Biscuit Shapes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
8
- For the curd
- ½ cup water
- 3 cups fresh Cranberry
- ¾ cup granulated sugar
- 2 Tbsps unsalted butter (softened)
- 2 large egg yolks
- 1 large egg yolk
- 2 tsps Corn starch
- For the shortbread
- 1 cup butter (softened)
- ½ cup powdered sugar (plus extra for dusting)
- 2 cups all-purpose flour
- ¼ tsp Baking powder
- ¾ cup Walnut (finely ground)
Preparation steps
1.
For the curd: Combine the water, the cranberries (save for one tablespoon), and 125 g of the granulated sugar in a medium saucepan. Cook over a moderate heat, stirring occasionally, until softened and juicy.
2.
Pour the mixture into a food processor and blitz until smooth. Pass the mixture through a fine sieve into a bowl, discarding any solids.
3.
Beat together the remaining granulated sugar with the butter in a mixing bowl until well combined. Beat in the eggs and egg yolk, one by one, and then fold in the cranberry mixture.
4.
Scrape the mixture into a heatproof bowl and set it atop a half-filled saucepan of simmering water. Cook for 8 - 10 minutes, stirring frequently, until it registers 71°C | 160F on a sugar thermometer.
5.
Remove the curd from the heat and leave it to cool slightly before covering and chilling until cold.
6.
For the shortbread: Grease and line the base and sides of a 20 cm | 8" square springform baking tin with greaseproof paper.
7.
Cream together the butter and icing sugar in a mixing bowl until pale and thick. Fold in the flour and baking powder until thoroughly combined and then fold in the walnuts. Cover and chill for 1 hour.
8.
After chilling, preheat the oven to 150°C(130°C fan)|300F|gas 2. Turn out the shortbread dough and press it into the prepared tin, flattening the top with your hands as necessary. Bake for 35 - 45 minutes until firm and golden-brown on top.
9.
Remove to a wire rack to cool. Once cool, spread the top with the curd and turn out the shortbread from the tin. Cut into portions and garnish with the reserved cranberries and a dusting of icing sugar on top.
