Help! Want to make this Cranberry Eggnog Tart for Thanksgiving...
11/21/12 09:24 AM
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Could some IBS-experienced user tell me how to make this IBS safe? I know I'll need to sub out some things, and probably omit the crust, but would appreciate any suggestions you have!! If I can get a response in time, I'd love to make this for Thanksgiving. Thank you!!  It's from November 2004 gourmet.com:
Cranberry Eggnog Tart
Serves 8 to 10
Active Time:45 min
Start to Finish:5 1/4 hr (includes making jam and cooling tart)
For cookie crust
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons unsalted butter, softened
1 large egg
For filling
1 1/4 cups (8-oz) packages cream cheese, softened (Mori Nu tofu?)
2 tablespoons crème fraîche or heavy cream (I think I saw a sub for this in the recipe index somewhere???)
1/2 cup plus 2 tablespoons sugar
2 whole large eggs (4 egg whites)
2 large egg yolks (Should I just add another 4 egg whites and something to thicken??)
3 tablespoons bourbon
1 teaspoon vanilla
Scant 1/2 teaspoon freshly grated nutmeg
Scant 1/4 teaspoon salt
Cranberry jam
1/4 cup water
Special equipment:
a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula
Accompaniment:
candied-orange and cranberry compote
Make crust:
Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
Reduce oven temperature to 300°F.
Make filling:
Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell (reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
Bake tart:
Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
Just before serving, remove side of pan.
Cooks' notes:
Tart shell can be baked 3 days ahead and cooled completely, then kept in pan, wrapped in plastic wrap, at cool room temperature.
Tart can be chilled up to 2 days (cover after 2 hours).
Recipe by Ruth Cousineau
Photograph by Mikkel Vang
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