This is the vibrant fruit filling for the tart. This can be prepared in advance and kept frozen. So to sum up: here are the main components: And rest assured, the final result is well worth your time. I used a candied kumquat recipe from Bon Appetit – which is really very easy and can be prepared several days in advance. Rest assured you could also make this dessert without the kumquats, but they do bring a lovely candy-like chew to the tart topping.įriends, this recipe isn’t exactly simple, but each step can be made in advance. I decided to candy kumquats and fold them into the Eton mess. Candied citrus is one of my favourite garnishes for winter desserts (remember this lemon bundt cake?) because they bring big flavour and fantastic chewy texture. So I had the tart base and the Eton mess topping, still, I had one more idea. It’s a simple dessert and the perfect way to elevate my cranberry curd tart to the next level. I loved the colour, and adore the cranberry and orange flavours for this time of year, but felt like the dessert looked a bit….naked.Įnter the idea for topping it with an Eton mess, a traditional British dessert, consisting of whipped cream, broken meringue and fruits (fresh, compote or coulis). The inspiration for this recipe started with a cranberry tart from New York Times Cooking. The moment this dessert arrived at the table a few conversations halted – and changed gears to inquire about this vibrant tart with its cloud-like topping.Īnd when it was served up and handed out, the result was unanimous between both young and old alike – we had a keeper. Read on for a handful of photos and the recipe for this decadent tart.Īs a recipe developer I always pay attention to the reactions of my guests when I’m serving up a new dish. Here’s a dessert that’s absolutely perfect for the holiday season, featuring sweet clementines, fresh cranberries and tiny little kumquats, not to mention mounds of cream and crispy, crumbled meringues. Yes, that’s a mouthful, and I promise you, it tastes even better than it sounds.
A colourful little tart I created last month for our Thanksgiving feast turned out to be quite the showstopper.Įven though we’re up to our ears in boxes and the movers come next week, I had to share this recipe with you. I’m usually all about the classic desserts for the fall and winter holidays, but this time it was really fun to change things up with this unique Eton Mess-Topped Cranberry Curd Tart with Candied Kumquats.
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