Cranberry Torte with Sweet Rosemary Custard​



For the Rosemary Custard
• 125g Frozen US Cranberries
• 450 g Heavy Cream
• 0.1 g Salt
• 75 g Confectioner’s Sugar
• 4 g Nutmeg
• 206 g Yolks
• 2 g Rosemary

For the Vanilla Torte Shell
• 33 g Confectioner’s Sugar
• 112 g Butter
• 0.5 g Salt
• 22 g Almond Meal
• 212 g Cake Flour
• 56 g Egg
• 3 g Vanilla Extract


For the torte shell, combine the cake flour, almond meal and salt in a bowl. In a separate bowl, beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract. Combine the butter mixture with the flour mixture, stirring to fully combine. Turn the dough onto a work surface and smooth, working against a board with the palms until fully hydrated. Cover with cling film and chill in the refrigerator for two hours or overnight. When fully chilled, remove from the refrigerator, roll out to half a centimeter and line the inside of a fluted tart mol. Dock with a fork or dough docker, and blind bake for 12-15 minutes, or until crisp and lightly browned. Cool and reserve.

For the rosemary custard, the cream and rosemary in a saucepan placed over low heat. When the mixture begins to simmer, turn off the heat and cover to steep for 3-5 minutes. Whisk the egg yolks, salt, sugar and nutmeg together in bowl. Slowly drizzle in the cream, whisking constantly, until fully incorporated. Strain the mixture through a fine-meshed sieve and reserve.

To assemble the torte, preheat the oven to 300°F/150°C. Place the frozen US cranberries in the prepared torte shell and pour the custard carefully over the top. The surface of the custard should be just short of the pastry walls. Bake for 30-45 minutes until the custard is set. Remove and cool thoroughly before serving.