Cranberry Curd Tart with Pomegranate Recipe
This vibrant Cranberry Curd Tart with Pomegranate combines a buttery, crisp tart crust with a tangy, smooth cranberry curd filling, finished with fresh pomegranate seeds for a burst of color and sweetness. Perfect for holiday gatherings or a festive dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Tart Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ cup granulated sugar
Cranberry Curd Filling
- 2 cups fresh or frozen cranberries
- 3 large eggs, room temperature
- ¼ cup lemon juice, freshly squeezed
- ½ cup granulated sugar (additional, approximate for filling)
Topping
- ½ cup pomegranate seeds
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the flour and sugar. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture becomes crumbly. Press this mixture evenly into a tart pan and prick the bottom with a fork to prevent bubbling during baking.
- Bake the crust: Place the tart shell into the oven and bake for 15-20 minutes until it turns a light golden color. Remove from the oven and allow it to cool completely.
- Make the cranberry puree: In a medium saucepan over medium heat, combine the cranberries, lemon juice, and sugar. Cook, stirring occasionally, until the cranberries burst and soften, about 5 minutes. Remove from heat and blend the mixture until smooth using a blender or immersion blender.
- Cook the curd filling: Return the cranberry puree to the saucepan and place over low-medium heat. Gradually whisk in the eggs, stirring constantly to prevent curdling. Continue to cook and whisk for about 7 minutes until the mixture thickens to a custard-like consistency.
- Fill the tart shell: Pour the thickened cranberry curd into the cooled tart shell. Allow it to cool at room temperature before transferring to the refrigerator to chill for at least 1 hour to set fully.
- Add the topping and serve: Just before serving, garnish the tart with fresh pomegranate seeds to add a pop of color and a juicy crunch.
Notes
- Ensure eggs are at room temperature to prevent curdling when mixing with hot cranberry puree.
- Use frozen cranberries if fresh are unavailable; thaw slightly before cooking.
- Make sure to chill the tart thoroughly for best slicing and texture.
- Pomegranate seeds add freshness and visual appeal but can be omitted if unavailable.
- The tart crust can be pre-baked and cooled in advance to streamline dessert preparation.
Keywords: cranberry curd tart, pomegranate, holiday dessert, tart crust, cranberry dessert, fruit curd tart