I have no shame in admitting to stuffing myself with food as much as a Thanksgiving turkey during this time of year. The Puerto Rican version of this American holiday usually omits mashed potatoes, sweet potatoes with marshmallow, cranberries and heavy pies. Instead, my family’s menu this year will consist of my grand-aunt’s pasteles, my grandma’s arroz con gandules (rice with pigeon peas), kielbasa mushroom stuffing and, finally, the pièce de résistance, my brined, buttered and roasted turkey with gravy, making it the Frankenstein of Thanksgiving feast mash-ups.
After what would seem like an excessive piling on of carbs, dessert should be as light as possible without sacrificing decadence. ‘Cause, let’s face it, we all know Thanksgiving is really for showing off those cooking skills (jk), and fruit salad won’t cut it. Therefore, this ginger tangerine tart lined with blackberries and decorated with a few little flowers from the garden will make the perfect pre-tryptophan-induced-nap bite: bright, citrusy curd with a kick from ginger fills the flakiest crust for the perfect bite.
Happy, happy Thanksgiving to all, good luck with that wishbone, and sweet dreams!
Ginger Tangerine Tart with Blackberries
The perfect end to a rich feast: flakey crust cradles bright, citrusy ginger tangerine curd.
2sticksunsalted butter, softened
2 1/4cupsall purpose flour
Ginger Tangerine Curd
zestfrom one tangerine
2large egg yolks
4tbspunsalted butter, softened and cubed
fresh blackberries for garnish
Cream butter, sugar, egg yolk, and salt in a stand mixer until smooth. Add flour gradually and slowly mix until dough comes together.
Transfer dough to your work surface and divide into two discs. Wrap each disc in plastic and chill for 10 minutes in the freezer. One of these discs will be leftover; freeze for up to 2-3 months and thaw when ready to use.
Pat the dough evenly into the bottom and up the sides of a 13 3/4" x 4 1/2" rectangular tart pan. Freeze for an additional 10 minutes.
Preheat oven to 400°F. Lightly prick the bottom of the crust dough with a fork. Use aluminum foil to cover crust, pressing it against the dough.
Fill the tart pan with pie weights and bake for 5 minutes. Reduce oven heat to 350°F and continue to bake for 10 more minutes. Then, remove weights and aluminum foil and bake another 5 to 10 minutes until golden blonde. Remove the crust from the oven and let it cool completely.
Ginger Tangerine Curd
Grind ginger with a microplane and pass it through a sieve over a bowl to catch the juices. Press the pulp into the sieve with a rubber spatula until pulp is dry. Save the ginger juice and discard the pulp.
In a small, cold heavy saucepan, whisk together the egg, yolks and sugar until thoroughly combined. Whisk in the orange and ginger juices. Heat the saucepan gently over medium heat, whisking constantly, until the mixture thickens and bubbles at a low simmer, about 10-12 minutes from the moment you turn on the burner. The curd should be thick enough to coat the back of a spoon.
Remove the saucepan from heat and whisk in the tangerine zest, salt and butter.
Pass the curd through a fine sieve and let cool to room temperature, covering with plastic wrap pressed against the curd's surface to prevent a skin from forming.
Pour curd into the the tart crust and let stand at room temperature until set, about 1 hours. Refrigerate four more hours, then decorate with fresh blackberries, lightly pressing them into the curd. Store refrigerated for up to 2 days.
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