Cranberry – chantilly

Cranberry – chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
2 quantity Shortcrust pastry
red food dye

Colour topping

Quantity Ingredient
200g cranberries, roughly chopped
150g sugar

White topping

Quantity Ingredient
1 quantity Chantilly cream

Method

  1. To make the base, follow the recipe for shortcrust pastry, just until the dough has come together. Divide the dough into three portions. Roll out two portions of the dough and cut into 12 cm × 15 cm rectangles. Place onto the prepared tray and prick with a fork.
  2. To the remaining dough, add a few drops of food dye, and knead until the dough is evenly coloured. Roll out the red dough and cut into strips 1 cm wide. Place onto the tray with the rectangles and refriegerate for 30 minutes. Preheat oven to 180°C.
  3. To make the colour topping, combine the cranberries and sugar with 10 ml water in a saucepan over low heat. Cook gently for 10 minutes, or until all of the water has evaporated.
  4. Spread the cranberries over the upper part of the chilled pastry and arrange the strips of red dough in a lattice over the top (you’ll need to trim the strips to fit). Bake for 20 minutes, then remove from the oven and allow to cool.
  5. To make the white topping, follow the recipe for Chantilly cream then transfer to a piping bag.
  6. Pipe the cream onto the lower part of the cranberry tart and serve. (If you find the flavour of cranberries too strong, you can make this recipe using cherries instead.)
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
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