Cranberry Curd Tart Recipe

Introduction

This Cranberry Curd Tart combines a tart, tangy cranberry filling with a spiced gingersnap crust, creating a perfect balance of flavors and textures. It’s an impressive yet approachable dessert that’s perfect for holiday gatherings or anytime you crave something bright and festive.

Ingredients

• 12 ounces (340g) fresh cranberries
• ½ cup (120mL) fresh orange juice
• Zest of one orange
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• ¼ cup (57g) unsalted butter, softened and cut into 4 slices
• ⅛ teaspoon salt
• 1½ cups (150g) crushed gingersnap cookies (about 25 cookies)
• ⅓ cup (67g) firmly packed light or dark brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 5 tablespoons (71g) unsalted butter, melted

Instructions

1. Step 1: In a medium saucepan, combine cranberries, orange juice, orange zest, and sugar. Bring to a boil, then reduce heat and simmer, stirring occasionally, until cranberries break down, sugar is dissolved, and mixture thickens slightly. Remove from heat.
2. Step 2: Pour the cranberry mixture into a blender or food processor. Purée until smooth with no large pieces remaining. Set aside.
3. Step 3: In a medium bowl, whisk the eggs and egg yolks. Add about 2 tablespoons of the cranberry purée to the eggs and whisk to temper them. Return the egg mixture and remaining cranberry purée to the saucepan.
4. Step 4: Cook over medium-low heat, stirring constantly, until the mixture reaches 160ºF (71ºC), about 3–5 minutes. Remove from heat, stir in the softened butter and salt until melted. Let cool in the saucepan for 45 to 60 minutes while preparing the crust.
5. Step 5: Preheat oven to 325ºF (162ºC). Lightly spray a 9-inch tart pan with nonstick spray.
6. Step 6: Crush gingersnap cookies in a food processor until fine crumbs form. Combine crumbs in a large bowl with brown sugar, cinnamon, ground ginger, and melted butter. Stir until evenly combined.
7. Step 7: Press the crumb mixture firmly into the bottom of the prepared tart pan using the bottom of a measuring cup for a compact crust. Bake for 5 minutes. Remove and cool.
8. Step 8: When the cranberry curd has cooled below 125ºF (52ºC), press it through a fine mesh sieve into a bowl or large measuring cup to remove any seeds or lumps. If too thick, gently reheat for 1–2 minutes to loosen.
9. Step 9: Pour the strained curd into the cooled crust and spread evenly with an offset spatula. Chill in the refrigerator for at least 4 hours before serving.
10. Step 10: Garnish with sugared cranberries or whipped cream if desired. Serve chilled and enjoy!

Tips & Variations

• To ensure a smooth curd, be sure to temper the eggs carefully and strain the mixture well to remove seeds and skin.
• For a nutty twist, add finely chopped toasted pecans to the gingersnap crust mixture before pressing it into the pan.
• Use light or dark brown sugar in the crust depending on your preference for a milder or richer flavor.
• If fresh cranberries aren’t available, frozen cranberries can be used but thaw first and drain excess liquid slightly.

Storage

Store the cranberry curd tart covered tightly in the refrigerator for up to 5 days. The tart will remain soft but hold its shape when sliced chilled. It also freezes well for up to 3 months—wrap tightly and thaw in the refrigerator before serving. Reheat gently if needed to loosen the filling, but avoid cooking it again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and bake the gingersnap crust a day ahead. Keep it covered at room temperature. Fill with curd just before serving.

Is it necessary to strain the cranberry curd?

Straining removes seeds and bits of skin, resulting in a velvety smooth filling. While optional, it significantly improves the texture and appearance of the tart.

Cranberry Curd Tart Recipe

Print Recipe

★★★★★

4.8 from 437 reviews

This Cranberry Curd Tart features a tangy and creamy cranberry filling made from fresh cranberries, orange juice, and zest, cooked into a luscious curd and set in a spiced gingersnap cookie crust. The tart offers a perfect balance of tart and sweet flavors, with a smooth and silky texture, ideal for festive occasions or a delightful dessert.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cranberry Curd Filling

• 12 ounces (340g) fresh cranberries
• ½ cup (120mL) fresh orange juice
• Zest of one orange
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• ¼ cup (57g) unsalted butter, softened and cut into 4 slices
• ⅛ teaspoon salt

Gingersnap Crust

• 1 and ½ cups (150g) crushed gingersnap cookies (about 25 cookies)
• ⅓ cup (67g) firmly packed light or dark brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 5 Tablespoons (71g) unsalted butter, melted

Instructions

1. Prepare Cranberry Curd Filling: In a medium saucepan, combine fresh cranberries, orange juice, orange zest, and granulated sugar. Bring to a boil, then reduce to a simmer, stirring occasionally until the cranberries break down, the sugar dissolves, and the mixture thickens slightly. Remove from heat.
2. Blend Cranberry Mixture: Transfer the cranberry mixture to a blender or food processor and purée until no large pieces remain. Set aside this purée.
3. Temper Eggs: In a medium bowl, whisk together eggs and egg yolks. Add about 2 tablespoons of the warm cranberry purée to the eggs slowly while whisking to temper and prevent curdling.
4. Cook Curd Mixture: Pour the tempered egg mixture back into the remaining cranberry purée in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture reaches 160ºF (71ºC), about 3-5 minutes. Remove from heat.
5. Add Butter and Salt: Stir in softened butter slices and salt until butter melts completely. Allow the cranberry curd to cool in the saucepan for 45 to 60 minutes while preparing the crust.
6. Preheat Oven and Prepare Tart Pan: Preheat the oven to 325ºF (162ºC). Lightly spray a 9-inch tart pan with nonstick spray and set aside.
7. Make Gingersnap Crust: Crush gingersnap cookies finely using a food processor. Transfer crumbs to a large bowl and add brown sugar, ground cinnamon, ground ginger, and melted butter. Stir to combine well.
8. Press and Bake Crust: Firmly press the crumb mixture into the bottom and sides of the prepared tart pan using a measuring cup bottom to compact the crust. Bake for 5 minutes. Remove from oven and while still hot, press crust again if it has shrunk or slipped.
9. Cool Cranberry Curd: Ensure the curd cools below 125ºF (52ºC) so a thin film forms and the curd remains smooth and stable.
10. Strain Cranberry Curd: Press the curd through a fine mesh sieve in batches into a bowl or spouted measuring cup to remove skins, seeds, or chunks. If curd is too thick, gently reheat over medium heat for up to 2 minutes to loosen the butter without cooking further.
11. Fill and Chill Tart: Pour the strained cranberry curd into the baked gingersnap crust and smooth evenly with an offset spatula. Chill in refrigerator for at least 4 hours to allow filling to set softly but hold its shape.
12. Serve and Store: Garnish the tart with sugared cranberries or homemade whipped cream if desired. Store leftovers tightly covered in the refrigerator for up to 5 days. Tart can be frozen for up to 3 months; thaw in refrigerator before serving.

Notes

• Tempering the eggs prevents them from scrambling when added to the hot cranberry mixture.
• Using a digital instant-read thermometer ensures precise cooking temperature for the curd.
• Pressing the crust with a measuring cup creates a compact base that holds the filling well.
• If the crust shrinks during baking, press it back into place while hot for best results.
• Straining the curd removes any solids for a silky-smooth texture.
• Chilling the tart allows the curd to set softly but it will remain tender, not hard.
• Garnish options like sugared cranberries and whipped cream add visual appeal and complementary flavors.
• The tart freezes well, making it convenient for holiday preparation ahead of time.

Keywords: cranberry curd tart, gingersnap crust tart, holiday dessert, cranberry dessert, tart recipe