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Cranberry Curd Tart

Cranberry Curd Tart

This cranberry curd tart is a sweet-tart, festive dessert perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • 9-inch tart pan
  • Food processor
  • Medium Saucepan
  • whisk
  • silicone spatula
  • Stand Mixer

Ingredients
  

Graham Cracker Crust

  • 1.25 cups graham cracker crumbs (about 10 full-sheet graham crackers)
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted

Cranberry Curd Filling

  • 1 lb fresh or frozen cranberries
  • 1 cup orange juice
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • 2 large egg yolks at room temperature
  • 2 tablespoons cornstarch
  • 0.25 teaspoon salt
  • 3 tablespoons unsalted butter softened to room temperature
  • 1 teaspoon pure vanilla extract or vanilla bean paste

Whipped Cream

  • 1 cup heavy cream cold
  • 2 tablespoons granulated sugar
  • 0.5 teaspoon pure vanilla extract or vanilla bean paste
  • sugared cranberries optional, for garnish

Instructions
 

Preparation

  • Preheat the oven to 350°F (177°C). Lightly grease a 9-inch tart pan with nonstick spray.
  • Make the crust: In a medium bowl, stir graham cracker crumbs and granulated sugar, then stir in melted butter. Pour into the tart pan and pat down to form a crust.
  • Bake the crust for 10 minutes. Set aside on a cooling rack.
  • Make the cranberry filling: Combine cranberries, orange juice, and sugar in a medium saucepan over medium heat. Cook until cranberries burst, about 10 minutes. Remove from heat and cool for at least 20 minutes.
  • Puree the cranberry mixture until smooth and return to saucepan.
  • Combine egg, egg yolks, cornstarch, and salt in a small bowl and whisk together. Pour into the cranberry puree.
  • Return saucepan to medium heat and boil while stirring until thickened, about 5-7 minutes. Remove from heat and stir in butter and vanilla until smooth.
  • Pour filling into crust, smoothing the top. Let cool for 30-45 minutes then chill in refrigerator for at least 6 hours or overnight.
  • Make whipped cream: Whip heavy cream, sugar, and vanilla until medium peaks form. Spread over tart before serving.
  • Garnish with sugared cranberries, if desired. Slice, serve, and enjoy!
  • Cover and store leftover tart in the refrigerator for up to 3 days.

Notes

Can prepare the crust ahead of time. Do not make cranberry curd in advance as it thickens. Tart can be frozen without whipped cream for up to 3 months.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Keyword Cranberry Curd Tart, dessert recipes, holiday dessert, sweet-tart, tart
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