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New York Times Cranberry Tart from NYT Cooking - Plum Street Collective

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This New York Times Cranberry Tart from NYT Cooking is a beautiful treat- I've added a Biscoff crust - the tart & sweet together are perfect.

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New York Times Cranberry Tart from NYT Cooking

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This New York Times Cranberry Tart from NYT Cooking is a beautiful treat- I&#39;ve added a Biscoff crust to accommodate nut allergies - the tart &amp; sweet together are perfect. This tart is made with a delicious creamy and tart cranberry curd. My own twist on this recipe is using a Biscoff cookie crust, rather than the hazlenut crust. (I&#39;ve also included the recipe below for the original hazelnut crust, if you&#39;d like to use that and keep it gluten free.)

Begin your Cranberry Tart by making the crust. When the crust is cooling, you can make the filling.

Biscoff Cookie Crust

Hazelnut Crust (gluten free option)

Cranberry Curd

Whipped Cream


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