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 | Â 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
- â…“ 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.
