Introduction

This Cranberry Curd Tart combines a tangy, silky cranberry filling with a warm, spiced gingersnap crust. It’s a perfect festive dessert that balances tartness and sweetness in every bite. Whether for a holiday table or a special occasion, this tart is sure to impress.

A round tart sits on a white plate with green and gold dotted edges. The tart has a crumbly brown crust forming the bottom and sides. Inside, a smooth, bright red filling fills the tart and has a slightly shiny surface. On top, a ring of fresh cranberries, some covered in a light layer of frost, circles the edge, decorated with small green rosemary sprigs placed evenly throughout. Around the tart, a few loose cranberries and sprigs of rosemary rest on a white marbled surface. Nearby, a small white bowl filled with frosted cranberries and a white plate with a fork and knife are visible, along with a green cloth to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1½ 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

Step 1: In a medium saucepan, combine cranberries, orange juice, orange zest, and granulated sugar. Bring to a boil, then simmer while stirring occasionally until cranberries are broken down, sugar is dissolved, and mixture thickens slightly. Remove from heat.
Step 2: Pour the cranberry mixture into a blender or food processor. Purée until no large pieces remain. Set aside.
Step 3: In a medium bowl, whisk together eggs and egg yolks. Add about 2 tablespoons of the cranberry mixture to the eggs and whisk to temper. Pour this back into the cranberry mixture in the saucepan.
Step 4: Cook the combined mixture over medium-low heat, stirring constantly, until it reaches 160ºF (71ºC), about 3-5 minutes. Remove from heat, stir in the softened butter and salt until butter melts. Let cool in the saucepan for 45 to 60 minutes while preparing the crust.
Step 5: Preheat oven to 325ºF (162ºC). Lightly spray a 9″ tart pan with nonstick spray and set aside.
Step 6: Crush gingersnaps into fine crumbs using a food processor or by hand. In a large bowl, combine crumbs, brown sugar, cinnamon, ginger, and melted butter. Mix well.
Step 7: Press crumb mixture firmly into the bottom of the tart pan using the bottom of a measuring cup to compact. Bake for 5 minutes, then remove and let cool. If crust shrinks, press it back into place while still warm.
Step 8: Once the cranberry curd has cooled below 125ºF (52ºC), strain it through a fine mesh sieve into a bowl or measuring cup in batches, removing skins and seeds. If curd is too firm, gently reheat for 1-2 minutes to loosen.
Step 9: Pour the smooth curd into the prepared crust and spread evenly to edges. Chill in the refrigerator for at least 4 hours before serving. Garnish as desired with sugared cranberries or whipped cream.

Tips & Variations

Use fresh cranberries for the best tart flavor; frozen can be used but may require longer cooking to thicken.
For extra crunch, sprinkle chopped toasted pecans on the crust before baking.
If you don’t have a tart pan, a regular pie dish can be used but adjust crust pressing accordingly.
Leftover cranberry curd can be enjoyed on toast or as a parfait layer with yogurt.

Storage

Store the tart covered tightly in the refrigerator for up to 5 days. The filling remains soft but holds shape when cutting. This tart freezes well for up to 3 months; thaw it in the refrigerator before serving.

How to Serve

A tart with three layers visible: a golden brown crumbly crust on the bottom forming the base and edges, a smooth and glossy deep red filling in the middle layer spread evenly and shiny, topped with a decorative layer of fresh red cranberries and sugar-coated cranberries, interspersed with small sprigs of green rosemary all around the edge; one slice is partially lifted on a silver spatula, revealing the thickness and clean cut of the tart. The tart is on a white plate with a delicate perforated rim, against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this tart?

Yes, frozen cranberries can be used. Thaw them before cooking and expect to cook the mixture a bit longer to achieve the right thickness.

How do I know when the curd is done cooking?

The curd is ready when it reaches 160ºF (71ºC) on a digital instant-read thermometer and thickens while stirring constantly. This ensures the eggs are cooked and the curd will set properly after chilling.