I used Pompeian grapeseed oil spray to grease the tart pan for this recipe. It worked well, although I did have to loosen the sides a bit with a knife. After that, though, the tart popped right out. I have also used the spray to grease a mini muffin pan for brownie cups, and to grease a skillet for scrambled eggs. It worked perfectly for both of those, and I’m happy to have it in my kitchen. The spray bottle allows you to cover a lot of surface area with a small amount of oil. The oil is also not strongly flavored, so you can use it for both sweet and savory dishes, and has a relatively high smoke point, which makes it great for stir-fries. The spray bottle contains 100% grapeseed oil from France, and is not diluted with propellants or anything else.
Ingredients (makes one 8 or 9″ round tart):
For the cranberry orange curd:
3/4 cup heavy cream, or coconut cream from 1 (14-ounce) can of coconut milk, refrigerated overnight
1 teaspoon maple syrup
1/4 teaspoon vanilla
Orange zest (I used a vegetable peeler to make long ribbons of zest for the garnish)
When you are ready to serve the tart, beat the heavy cream or coconut cream with an electric mixer until it holds soft peaks, then beat in the maple syrup and vanilla. Spread the cranberry curd on top of the crust, and top with whipped cream or coconut whipped cream, orange zest, and cranberries. Slice into wedges and serve. The tart will keep, refrigerated, for up to three days, but it’s best to fill the crust right before you plan to serve it.
Disclosure: I received free product from Pompeian via Smiley360 in order to write this review. All opinions are my own.
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