In a season of constant motion and busyness, I crave one thing: simplicity. I want ease, I want quiet, and, whenever possible, I want going to holiday parties to feel as much like hanging out in my bathtub as possible. I know: It’s asking for a lot. But it’s been a whirlwind of a year, and I’ll be the first to say it: I’m tired. And so ease it is. If you’ve got ease, I’m there. Anyone who’s having a holiday party that involves lounging around in pajamas and drinking tea, I will be your numero uno guest supreme.
Mini tarts are fast, require minimal baking and prep, and are super festive. As I mentioned in last week’s chocolate mini tart post, decorating them is a genius excuse to let your artistic freak flag fly. This cranberry curd filled gingersnap tart is no exception. It’s also dairy free, and can easily be made gluten free, so it’s a natural fit for a food allergy-filled home.
And can we talk for a moment about the wonder that is Cheeky? These plates make it effortless to haul your yums across town and look chic while doing so—without breaking the bank. Even better? Cheeky went into business with the goal of ending hunger in America.
Yup. Ending. Hunger. In. America.
For every Cheeky purchase, the company sends a meal directly to someone in need, right here in the United States. Their partnership with Feeding America makes it super easy to feel good about hopping on the Cheeky train.
I love the plates’ bright hues—particularly when they perfectly match the food they’re transporting, like that luscious cranberry curd. Topped with ginger and vanilla infused coconut whipped cream and finished with sparkling candied ginger and fresh cranberry, these tarts will be a fast favorite.
As tired as you may be (I see you, I feel you), how do you find ways of giving back over the holidays? (And yes, making these tarts and bringing them to your BFF/mom/office is a perfectly good answer.)
GINGERSNAP CRANBERRY TARTS (DAIRY FREE).
Ingredients
gingersnap tart crusts
- 8 ounces gingersnaps (gluten-free or regular crushed)
- ¼ cup raw virgin coconut oil
- 2 pinches sea salt
heavily adapted from the New York Times
- 1 cup fresh cranberries
- 1/3 cup water
- 1 tablespoon orange zest
- 1/3 cup granulated sugar
- 2 tablespoons raw virgin coconut oil
- 1 egg
ginger coconut whipped cream
- 1 in can full fat coconut milk chilled refrigerator overnight
- ½ teaspoon ground ginger
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar
candied ginger & cranberries
- ¼ cup crystallized ginger finely chopped
- ¼ cup cranberries finely chopped
- 3 pinches granulated sugar
Instructions
- The night before you plan to make and serve the pie, place can of coconut milk in the fridge.
for the gingersnap tart dough
- Blend gingersnaps in a food processor or high speed blender until they’re an almost smooth flour. Transfer to a large bowl, and whisk in sea salt. Melt coconut oil, and pour into dry mixture, mixing until fully incorporated. It may seem a bit oily, but the oil will be absorbed in the chilling.
- Flatten dough into a disk about ½ inch thick, cover with plastic wrap, and refrigerate for at least an hour.
- After an hour, preheat oven to 325º.
- Remove from dough fridge and plastic, and roll out on a lightly floured surface until dough is ¼ inch thick. If you’re using a nonstick tart mold, cut out circles to fit the mold. You can also use a regular-sized nonstick muffin tin and a 3-inch glass as a dough cutter.Gently press dough into molds, ensuring it’s firmly against bottom of each depression and coming up the sides. If you’re using a full size muffin tin, the tart shells won’t reach the top of each depression.
- Bake 10-12 minutes, until crust is fragrant and just beginning to golden-brown.
- Let cool for 10 minutes, then remove shells from tray and transfer to a cooling rack.
for the cranberry curd
- In a small saucepan, combine fresh cranberries, water, orange zest, sugar, and salt. Bring to a simmer and cook until cranberries burst, stirring occasionally. Remove from heat and pass mixture through a strainer to remove cranberry skin and seeds. Transfer smooth cranberry mixture back into pan and stir in coconut oil.
- In a bowl, whisk egg until light and frothy, then slowly whisk in cranberry mixture a tablespoon at a time, tempering the egg mixture. Whisk quickly to ensure the egg doesn’t begin to cook at all. Once you’ve added all the cranberry mixture into the egg, transfer back to the saucepan and cook over low heat, stirring continuously, until the curd thickens. It’s ready when it coats the back of a spatula, about 7-10 minutes.
- Remove from heat and set aside to cool completely.
for the ginger coconut whipped cream
- When the curd is cooled, open up the can of chilled coconut milk and scoop out the thick coconut cream at the top. You can discard the rest of the liquid. In a large bowl, mix coconut cream with powdered sugar, ground ginger, and vanilla extract. Whip with an electric mixer on high until the mixture becomes completely smooth, light, and whippy.
- for the crystallized ginger and cranberries
