This text appears to be in Chinese. It discusses a recipe for making cranberry curd tarts, sourced from Martha Stewart Living in November 2013. The recipe calls for fresh or frozen cranberries, water, fresh orange juice, unsalted butter, sugar, salt, egg yolks and a whole egg, and pastry cups. The cranberries are cooked with the water and orange juice until they burst, then strained to obtain the pulp. The pulp is mixed with the butter, sugar, and salt, then combined with the eggs and cooked until thickened. The resulting curd is chilled and served in the pastry cups with whipped cream. The author notes that the curd can be made up to three days in advance and stored in the fridge.
27.04.2023 @ 00:02
This text appears to be in Chinese. It discusses a recipe for making cranberry curd tarts, sourced from Martha Stewart Living in November 2013. The recipe calls for fresh or frozen cranberries, water, fresh orange juice, unsalted butter, sugar, salt, egg yolks and a whole egg, and pastry cups. The cranberries are cooked with the water and orange juice until they burst, then strained to obtain the pulp. The pulp is mixed with the butter, sugar, and salt, then combined with the eggs and cooked until thickened. The resulting curd is chilled and served in the pastry cups with whipped cream. The author notes that the curd can be made up to three days in advance and stored in the fridge.