Mirage Recipe
Prep: 20 min
Cook: 12-15 min
Serves: 12-18 slices
With festive cranberry curd and pistachio shortbread crust, these dessert bars make a lovely addition to any holiday cookie exchange or sweet table.
Ingredients
bars
1 1/2 cups (375 mL)
all-purpose flour
1/2 cup (125 mL)
finely ground pistachios
1/2 cup (125 mL)
granulated sugar
1/4 (1 mL)
cinnamon
1/2 tsp (2 mL)
salt
3/4 (175 mL)
Mirage Margarine, cut into cubes, refrigerated
1
egg yolk
To Taste
Icing sugar for dusting
cranberry curd
12 oz (375 g)
fresh or frozen cranberries
1 cup (250 mL)
granulated sugar
1/4 cup (60 mL)
freshly squeezed orange juice
1 tbsp (15 mL)
lemon zest
1/4 cup (60 mL)
lemon juice
2
eggs
3
egg yolks
1/4 cup (60 mL)
Mirage Margarine, cut into cubes, refrigerated
Directions
-
- Preheat oven to 350°F (180°C). Line 9-inch (23 cm) square pan with enough parchment paper to overhang edges; set aside.
-
- In food processor, pulse together flour, pistachios, sugar, cinnamon and salt until combined. Add margarine; pulse just until mixture resembles coarse crumbs. Add egg yolk; pulse just until dough starts to pull away from sides. Press into bottom of prepared pan.
-
- Bake for 12 to 15 minutes or until edges are light golden and top is set. Let cool completely.
Cranberry Curd
-
- In saucepan set over medium heat, combine cranberries, sugar, orange juice, lemon zest and lemon juice; bring to boil. Cook for 8 to 10 minutes or until cranberries pop and start to soften. Press mixture through fine-mesh sieve set over bowl. (You should have 3 1/2 cups/875 mL cranberry liquid.)
-
- In separate bowl, whisk together eggs and egg yolks until pale yellow. Slowly whisk in warm cranberry liquid. Pour into clean saucepan; cook over medium-low heat, stirring with wooden spoon or heatproof spatula, for 10 to 12 minutes or until mixture thickens and coats back of spoon. Stir in margarine. Strain into heatproof bowl.
-
- Preheat oven to 350˚F (180˚C). Pour cranberry curd into prepared crust; smooth top. Bake for 10 to 15 minutes or until curd is set but still slightly jiggly in centre. Let cool completely on rack. Refrigerate until for 1 to 2 hours or until chilled.
-
- Cut into bars. Dust with icing sugar before serving.
Chef’s Tip
-
- For a fancy dessert, place each bar on serving plate. Garnish with dollop of whipped mascarpone cheese, shaved white chocolate, toasted pistachios, sugared cranberries and lemon zest.
