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Cranberry Curd Tart Recipe

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★★★★★

4.6 from 82 reviews

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.

Ingredients

Scale

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

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