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Cranberry Curd Tart Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/cranberry-curd-tart-recipe/