Cranberry Tart at Grand Mercure Bangalore

 Thanksgiving recipes curated by Vibhav Verma, Executive Chef, Grand Mercure Bangalore

For the Crust:

· 2 tblsp butter

· 1 tsp. pure vanilla extract

· 150 grams all-purpose flour

· 40 grams sugar

· 2 tsp. lemon zest

· 1 tsp salt

For the Filling:

· 1 no leaf gelatin

· 400 grams fresh cranberries

· 100 grms castor sugar

· 50grams orange marmalade

· 1 tsp. orange zest

· 100 grams cream

· Candied orange zest

Preparation of curst

· Mixed butter and vanilla in a bowl. Combine all-purpose flour, sugar, lemon zest, and salt in a mixing bowl. Mix until well combined.

· Roll out the crust dough and line the tart shell with the dough Refrigerate 2 hours.

· Preheat oven to 350°F. Bake crust until golden brown, 20 to 25 minutes. Cool completely.

· Make filling and assemble: Place 1/3 cup cold water in a bowl; sprinkle gelatin over top. Combine cranberries, sugar, marmalade, and orange zest in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture thickens slightly and cranberries have softened and some have burst, 8 to 9 minutes. Stir in gelatin mixture; cool 2 hours. Spread in crust. Cover and refrigerate until set, at least 2 hours.

Whisk cream with an electric mixer on medium speed until soft peaks form, Serve tart with whipped cream and orange zest, if desired.