| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 661 |
| Fat | 28.8g |
| Saturates | 15.1g |
| Protein | 9.4g |
| Carbs | 95.2g |
| Sugars | 62.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the base, preheat the oven to 180°C, gas mark 4.
Place the biscuits and butter in a food processor and blitz until fine.
Press the crumbs into a 22cm pie or tart dish.
Bake in the preheated oven for 8-10 minutes, or until the edges turn golden. Reduce the oven temperature to 150°C, gas mark 2.
To make the filling, place the cranberries, blackberries and sugar in a saucepan and bring to a boil. Reduce the heat and allow to simmer gently until thickened and most of the liquid has evaporated – approx. 10 minutes.
Allow to cool slightly then blitz in a blender until smooth (you should have 200ml of purée).
Add the eggs, lime zest and juice and cream, and blend until smooth.
Strain the mixture into the tart dish and bake for 15-20 minutes, or until just set. Turn off the oven and leave the tart inside to cool.
Toss the extra cranberries in the extra sugar to coat.
Decorate the tart with the sugar-coated cranberries and extra blackberries.
Arrange the bay leaves around the tart to form a wreath and serve.