Walnut and Cranberry Curd Bars

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Walnut and Cranberry Curd Bars
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
25
For the dough
Butter (for the mold)
ground Walnuts (for the mold)
200 grams
softened Butter
150 grams
1 pinch
4
250 grams
50 grams
1 teaspoon
125 grams
ground Walnuts
50 milliliters
Milk (as needed)
For the cranberry curd
125 grams
75 grams
200 grams
4
To serve

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease a square baking pan (about 30 x 35 cm) (approximately 12 x 14 inches) with butter and sprinkle with ground walnuts.

2.

For the dough: Beat the butter, sugar and salt until creamy. Gradually beat in the eggs and beat until fluffy. Combine the flour, cornstarch and baking powder, fold over the egg mixture then fold in with the milk and nuts. Transfer to the prepared pan and bake for 20-30 minutes. Remove and let cool.

3.

For the cranberry curd: Rinse the cranberries and simmer with 50-75 ml (approximately 1/4-1/3 cup) water until softened, around 10 minutes. Drain, mash the fruit, strain through a fine-mesh strainer and let cool. 

4.

Whisk the fruit purée, butter and sugar over a hot water bath until the butter melts. Gradually whisk in the egg yolks and stir until creamy. While still warm, spread over the cake and set aside.

5.

After the curd has set, cut the cake into diamond shapes and garnish with powdered sugar and cranberries.