Sweetest Hobby

Ingredients

• Crust (Pâte Sablée): 75g cold cubed butter, 6g sugar, 2.5g salt, 125g sifted all-purpose flour, 40g lightly beaten egg.

• Seal Layer: 35% Cocoa white chocolate (enough for a thin coating).

• Cranberry Curd: 12 oz (340g) fresh cranberries, 1 cup granulated sugar, juice and zest of 1 orange, 1 stick (8 tbsp) unsalted butter, 2 eggs + 2 egg yolks.

Instructions

1. Crust: Mix butter, sugar, salt, and flour until sandy. Add egg and mix until dough forms. Chill for 1h, roll out, and blind bake at 350°F (180°C) until golden. Let it cool completely.

2. Curd: Cook cranberries, sugar, and orange until they burst. Process the mixture in a blender and then strain it through a fine-mesh sieve to remove skins.

3. Finishing the Curd: Return the liquid to a double boiler, add butter and beaten eggs. Whisk constantly until thickened and silky.

4. Assembly: Brush a thin layer of melted 35% white chocolate over the cooled crust to seal. Let it set. Pour the cranberry curd over and refrigerate for at least 4 hours.