Cranberry Curd Tart Recipe

Introduction

This Cranberry Curd Tart is a delightful dessert that balances tartness with a buttery, crunchy crust. Perfect for holiday gatherings or any special occasion, it offers a smooth cranberry filling topped with fresh whipped cream.

Ingredients

• 1 and 1/4 cups (150g) graham cracker crumbs (about 10 full-sheet graham crackers)
• 3 Tablespoons (37g) granulated sugar
• 4 Tablespoons (56g) unsalted butter, melted
• 1 lb. (454g) fresh or frozen cranberries
• 1 cup (240g/ml) orange juice
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 large egg yolks, at room temperature
• 2 Tablespoons cornstarch
• 1/4 teaspoon salt
• 3 Tablespoons (43g) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1 cup (240g/ml) heavy cream, cold
• 2 Tablespoons granulated or confectioners’ sugar
• 1/2 teaspoon pure vanilla extract or vanilla bean paste
• Optional: sugared cranberries, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Lightly grease a 9-inch tart pan with a removable base using nonstick spray.
2. Step 2: If using full graham crackers, pulse them in a food processor or blender until fine crumbs form. In a medium bowl, mix the graham cracker crumbs with 3 tablespoons sugar, then stir in the melted butter. Break up any large chunks. Press the mixture evenly into the bottom and up the sides of the tart pan with medium pressure to form a compact crust.
3. Step 3: Bake the crust for 10 minutes, then transfer to a cooling rack to cool while you prepare the filling.
4. Step 4: In a medium saucepan over medium heat, combine the cranberries, orange juice, and 1 cup sugar. Bring to a boil, stirring often. Cook until all cranberries burst and the mixture thickens, about 10 minutes. Mash cranberries against the pan sides to help break them down. Remove from heat and cool for at least 20 minutes.
5. Step 5: Transfer the cranberry mixture to a blender or food processor and puree until smooth with no visible skins. Return the puree to the saucepan.
6. Step 6: In a small bowl, whisk together the egg, egg yolks, cornstarch, and salt until smooth. Gradually whisk this mixture into the cranberry puree.
7. Step 7: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring and scraping the sides and bottom, until thickened—about 5 to 7 minutes. The curd should reach about 200°F (93°C) if using a thermometer.
8. Step 8: Remove from heat and whisk in the softened butter and vanilla extract until fully incorporated. Pour the filling into the prepared crust and smooth the top. Let cool at room temperature for 30 to 45 minutes, then refrigerate for at least 6 hours or overnight.
9. Step 9: To make the whipped cream, beat the cold heavy cream, sugar, and vanilla extract with a mixer on medium-high speed until medium peaks form, about 3 minutes. If over-whipped, gently fold in a bit of cold cream until smooth.
10. Step 10: Spread the whipped cream evenly over the chilled tart. Garnish with sugared cranberries if desired. Remove the tart pan rim, slice, serve, and enjoy!

Tips & Variations

• For a zesty twist, add a teaspoon of finely grated orange zest to the cranberry filling before cooking.
• To make the crust extra flavorful, try mixing in a pinch of cinnamon or nutmeg with the graham cracker crumbs.
• If you prefer a smoother curd, strain the cranberry puree through a fine-mesh sieve before cooking with the egg mixture.
• Use confectioners’ sugar in the whipped cream for a finer texture and less grittiness.

Storage

Store any leftover tart covered in the refrigerator for up to 3 days. When ready to serve, bring it to room temperature for about 10–15 minutes. If the whipped cream has softened, you can gently re-whip it before serving. Avoid freezing as the texture of the curd and crust may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the tart filling?

Yes, frozen cranberries work perfectly fine. Just be sure to thaw them slightly and drain any excess liquid before cooking to avoid a watery filling.

How can I tell when the cranberry curd is done cooking?

The curd is ready when it thickens and coats the back of a spoon. If using a thermometer, it should reach about 200°F (93°C). Stir constantly to prevent burning and maintain smoothness.

Cranberry Curd Tart Recipe

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This Cranberry Curd Tart features a buttery graham cracker crust filled with a smooth and tangy cranberry curd, topped with lightly sweetened whipped cream and garnished with optional sugared cranberries. Perfectly balanced between tart and sweet, this elegant dessert is ideal for holiday celebrations or any special occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 7 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 and 1/4 cups (150g) graham cracker crumbs (about 10 full-sheet graham crackers)
• 3 Tablespoons (37g) granulated sugar
• 4 Tablespoons (56g) unsalted butter, melted

For the Cranberry Filling

• 1 lb. (454g) fresh or frozen cranberries
• 1 cup (240g/ml) orange juice
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 large egg yolks, at room temperature
• 2 Tablespoons cornstarch
• 1/4 teaspoon salt
• 3 Tablespoons (43g) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract or vanilla bean paste

For the Whipped Cream Topping

• 1 cup (240g/ml) heavy cream, cold
• 2 Tablespoons granulated or confectioners’ sugar
• 1/2 teaspoon pure vanilla extract or vanilla bean paste

Optional Garnish

• Sugared cranberries, for garnish

Instructions

1. Preheat the oven: Preheat your oven to 350°F (177°C). Lightly grease a 9-inch tart pan with a removable base using nonstick spray to ensure easy removal after baking.
2. Make the crust: If using full graham crackers, pulse them in a food processor or blender until finely ground. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture is thick and sandy. Press the crumb mixture evenly into the bottom and up the sides of the prepared tart pan using your hand with medium pressure, making sure not to compress too hard. Bake the crust for 10 minutes, then let it cool on a rack.
3. Prepare the cranberry filling: In a medium saucepan over medium heat, combine cranberries, orange juice, and sugar. Bring to a boil, stirring frequently, and cook until all cranberries have burst, about 10 minutes. Mash cranberries against the pan sides if needed. Remove from heat and cool for at least 20 minutes.
4. Puree the cranberries: Transfer the cooled cranberry mixture to a high-powered blender or food processor and puree until smooth with no skin specks remaining. Pour the puree back into the saucepan.
5. Mix eggs and cornstarch: In a small bowl or liquid measuring cup, whisk together the egg, egg yolks, cornstarch, and salt until smooth. Gradually whisk this egg mixture into the cranberry puree in the saucepan.
6. Cook the curd: Return the saucepan to medium heat and bring the mixture to a boil while stirring constantly. Once boiling, reduce heat to medium-low and simmer, stirring and scraping the bottom and sides continuously, until thickened, about 5–7 minutes. The temperature should reach approximately 200°F (93°C) if using a thermometer.
7. Finish the filling: Remove from heat and whisk in softened butter and vanilla extract until fully incorporated and smooth. Pour the cranberry curd into the cooled crust and smooth the surface with a small offset spatula. Let cool at room temperature for 30–45 minutes.
8. Chill the tart: Transfer the tart to the refrigerator and chill for at least 6 hours or overnight to allow the filling to set completely.
9. Make the whipped cream: In a large bowl, use a handheld or stand mixer fitted with a whisk attachment to whip the cold heavy cream, sugar, and vanilla on medium-high speed until medium peaks form, approximately 3 minutes. If over-whipped, gently fold in a little more cold cream to smooth it out.
10. Assemble and garnish: Spread the whipped cream evenly over the chilled tart. Garnish with sugared cranberries if desired. Carefully remove the tart pan rim, slice, serve, and enjoy your dessert.
11. Storage: Cover any leftover tart and store in the refrigerator for up to 3 days to maintain freshness.

Notes

• Use room temperature eggs for better incorporation into the filling.
• Do not pack the crust mixture too firmly to avoid a hard crust.
• If fresh cranberries are not available, frozen cranberries work fine.
• Pureeing the cranberries thoroughly ensures a smooth curd without bits of skin.
• Whipped cream can be piped decoratively for an elegant presentation.
• Sugared cranberries can be made by coating cranberries in simple syrup and rolling in sugar; allow to dry before garnishing.
• For easier tart removal, use a tart pan with a removable bottom.

Keywords: cranberry tart, cranberry curd, graham cracker crust, holiday dessert, whipped cream tart, cranberry dessert, tart recipe