Cranberry Curd Tart Recipe
Cranberry Curd Tart will make a striking addition to your holiday dessert table. Made with fresh cranberries, orange juice and a graham cracker crust for the perfect balance of sweet and tart. Easily make it gluten free with an almond or hazelnut crust.
Ingredients
For The Graham Cracker Crust:
- 10 graham cracker sheets crushed into crumbs in food processor (1-1/2 cups crumbs)
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
- 7 tablespoons butter melted
For the Cranberry Curd:
- Peel of one orange
- 12 ounces fresh cranberries
- ¾ cup granulated sugar
- ½ cup fresh orange juice
- 2 whole large eggs
- 2 egg yolks
- 1 stick unsalted butter, cut into 8 pieces 8 tablespoons
- 1 teaspoon vanilla extract
For Serving:
- Whipped Cream store bought or homemade
- Thinly sliced orange peel optional
- Sugared cranberries optional (see Notes)
- Rosemary sprigs optional
Instructions
Make the Graham Cracker Crust:
- Preheat oven to 350 degrees F. In medium bowl, stir together graham cracker crumbs, sugar, cinnamon and salt.
- Add melted butter and stir with fork until combined. Press crust into bottom and up sides of 9-inch tart pan.
- Place tart pan on rimmed baking sheet and transfer to oven. Bake 18 to 20 minutes or until golden brown. Transfer to cooling rack and allow to cool completely before filling. Leave oven on.
Make the Cranberry Curd:
- Stir together orange peel, cranberries, sugar and orange juice in a medium saucepot. Cook over medium heat 8 to 10 minutes or until cranberries are very soft and most have burst, stirring frequently.
- Remove and discard orange peel. Using an immersion blender, puree cranberry mixture until smooth (or transfer to a blender and blend until smooth).
- Place eggs and egg yolks in medium bowl and whisk until smooth. Slowly add 1 ladleful of warm cranberry mixture to eggs while whisking constantly. Add entire egg mixture to pot with cranberry mixture.
- Add butter and vanilla to pot and cook over medium-low heat 8 to 10 minutes or until mixture is thickened, stirring constantly. Immediately strain mixture through fine mesh strainer into large liquid measuring cup. Discard solids left in strainer.
- Pour custard into prepared tart crust and smooth top with spatula. Transfer to oven (tart pan should still be on rimmed baking pan) and bake 10 minutes or until curd is set (it should be slightly jiggly but not sloshy when gently shaken).
- Transfer tart to cooling rack and let cool at room temperature 1 hour. Then, cover tightly with plastic wrap and transfer to refrigerator at least 4 hours or up to 3 days.
- To serve, cut tart into 8 pieces and serve topped with whipped cream and garnished with orange peel, sugared cranberries and/or rosemary sprigs, if desired.
Notes
Recipe adapted from New York Times and Blossom to Stem.
For the sugared cranberry garnish, toss a few cranberries with an egg white, then roll in sugar and let dry on parchment paper for a few hours.
Calories: 406kcal, Carbohydrates: 42g, Protein: 4g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 215mg, Potassium: 124mg, Fiber: 2g, Sugar: 29g, Vitamin A: 840IU, Vitamin C: 14mg, Calcium: 39mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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