This post is sponsored by Cocavo - the healthiest coconut and avocado cooking oil blend. All opinions are my own.
And just like that, we are through with Thanksgiving and onto the last month of the year. Happy December!! November was the busiest month for me yet - traveling almost every week, juggling school and my biggest workload of freelance projects to date, and then hosting Thanksgiving on top of it. I’m looking forward to having a slower Christmas season!
The flavors of Christmas are some of my favorites. Bring on all the peppermint, eggnog, gingerbread, and cranberries! While I didn’t truly love the little red berries until about a year ago, now I am just obsessed with them and look forward to them this time of year. I love their tart flavor, especially when paired with something sweet.
Cooking them down in sugar and a liquid (here, orange juice) turns them soft and slightly sweet. I transformed them into a curd here and baked it just until set in an almond crusted tart. Instead of using butter to make my curd, I subbed Cocavo healthy coconut oil instead. After doing some research, I learned you can sub coconut oil for butter 1 to 1, because of its saturated fat content. The result is a creamy, smooth, delectable curd that is the most festive red color. I liked to serve this with fresh whipped cream and sugared cranberries as a garnish! What are you planning to bake up this holiday season? Now is the best time of year to experiment!
You can find Cocavo at Walmart's nationwide, and they have lots of flavors to choose from, including Original, Chili and Lime, and Turmeric and Lemon. Click here to view more products.
Cranberry Curd Almond Tart
12 oz fresh cranberries
Peel and juice of 1 large orange
1 cup sugar
1/2 cup Cocavo coconut oil
2 eggs plus 2 egg yolks
2 cups almond flour
1/2 tsp salt
3 tbl maple syrup
1/4 cup Cocavo coconut oil, melted
Whipped cream for serving
In a saucepan over medium heat, combine the cranberries, orange juice, peel, and sugar. Cook for 10 minutes, or until cranberries have burst and softened. Strain through a fine mesh sieve into a bowl, pushing the cranberries against the sieve to squeeze out as much cranberry liquid as possible. Stir in the coconut oil and whisk until combined.
Whisk the eggs together in a separate bowl and then slowly whisk in 1/4 cup of the hot cranberry mixture to temper the eggs. Stir in another 1/4 cup of cranberry liquid, and then again two more times until you’ve mixed in one cup of the warm liquid. Whisk egg mixture back into the cranberry mixture and mix until fully incorporated.
Wipe out the saucepan (if needed) and pour cranberry mixture back in. Heat over low heat for 10 minutes until sauce is just bubbling and thickened. Turn off heat and let cool completely.
Preheat oven to 350°F.
In a large bowl, whisk together almond flour, salt, maple syrup, and melted coconut oil. Press into a tart pan, pushing up against the sides and evenly pressing it down as much as possible.
Bake in the preheated oven for 15 minutes or until slightly browned and dry to the touch. Set aside to cool completely.
Once tart crust is cool, pour in the cranberry curd. Bake in the oven for 10 minutes, just to set the curd.
Cool on a rack. Serve with whipped cream and sugared cranberries.