CHEAT ON DULL DESSERTS WITH QUESTIFIED BROWNED BUTTER CRANBERRY ORANGE TARTS. Step aside, dry & dreary Thanksgiving desserts. This recipe is here to turn your table into a celebration of tangy, buttery goodness. Think Cinnamon Brown Butter Cookie crust filled with a zesty cranberry-orange filling that’s bursting with Fall color. And it’s got your protein goals covered, too. Don’t be surprised if you find yourself sneaking a slice before the guests even arrive.
Check out the full recipe below:
NUTRITIONAL INFO
PEANUT BUTTER CANDY BARS
Yields: 10 servings | Serving Size: 1 slice
Calories: 115 | Protein: 5g | Fat: 8g | Net Carb: 4g
Total Carb: 9g | Sugar: 2g
Ingredients
PEANUT BUTTER CANDY BARS
Crust:
Filling:
12 ounce package frozen cranberries
¼ cup zero calorie sweetener
4 egg yolks, whisked
1 egg, whisked
1 tbsp orange zest
⅓ cup water
¼ cup butter, chopped
1 tsp vanilla extract
Pinch salt
Method
Preheat the oven to 350 F and prepare two small tart pans with non-stick spray.
Place the cookies into a food processor along with the almond flour and blend until fine crumbles form. Add in the melted butter and pulse to combine.
Press the mixture into the bottom and up the sides of the tart pans. Bake the tarts for 5-6 minutes and golden brown.
Add the cranberries to a medium sized pot over medium heat for 7-8 minutes and the cranberries start to pop and release juices. Remove from heat and carefully transfer the berries to a blender (leave the lid vent open so you have a way to release steam) and blend well.
Transfer back to the bottom and whisk in the eggs, zest and water. Turn on medium heat, whisk often and cook for an additional 5-6 minutes.
Remove from heat and stir in the butter. Pour the mixture through a fine mesh strainer and discard the solids.
Add the strained mixture to the crusts and bake for 20-25 minutes and cooked through. After about 10-15 minutes, cover with tinfoil to keep the crust from darkening.
Let the tarts sit at room temperature for 1 hour before chilling for at least 2 hours before cutting each tart into 5 slices.
