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Cranberry Curd Tart Recipe

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★★★★★

4.5 from 60 reviews

This vibrant Cranberry Curd Tart features a tangy-sweet cranberry curd filling nestled in a buttery, spiced gingersnap crust. The tart balances the bright flavors of fresh cranberries and orange with warm spices and a smooth, creamy texture, perfect for holiday dessert tables or year-round celebrations.

Ingredients

Scale

Cranberry Curd Filling

  • 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

Gingersnap Crust

  • 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

  1. Make Cranberry Curd Filling: In a medium saucepan, combine cranberries, orange juice, orange zest, and sugar. Bring to a boil, then simmer while stirring occasionally until cranberries are macerated, sugar is fully dissolved, and mixture thickens slightly. Remove from heat.
  2. Puree Mixture: Pour the cranberry mixture into a blender or food processor and puree until no large cranberry pieces remain. Set aside.
  3. Temper Eggs: In a medium bowl, whisk together eggs and egg yolks. Gradually add about 2 tablespoons of the warm cranberry mixture to the eggs, whisking continuously to temper and prevent curdling.
  4. Cook Curd: Return tempered eggs and remaining cranberry mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the mixture reaches 160ºF (71ºC), about 3-5 minutes. Use a digital thermometer for accuracy.
  5. Add Butter and Salt: Stir in the butter and salt until the butter is fully melted. Remove from heat and allow the cranberry curd to cool in the saucepan for 45 to 60 minutes.
  6. Prepare Gingersnap Crust: Preheat oven to 325ºF (162ºC) and lightly spray a 9-inch tart pan with nonstick spray.
  7. Make Crust Mixture: Crush gingersnap cookies into fine crumbs using a food processor. In a large bowl, combine crumbs with brown sugar, cinnamon, ginger, and melted butter. Mix thoroughly.
  8. Form Crust: Press the crumb mixture firmly into the bottom of the prepared tart pan using the bottom of a measuring cup to compact the crumbs tightly. Bake crust for 5 minutes. Remove and cool. If the crust shrinks, press it back into place while still warm.
  9. Strain and Cool Curd: When the cranberry curd is cooled to below 125ºF (52ºC), press it through a fine mesh sieve in batches to remove skins and seeds. If too thick, gently reheat for 1-2 minutes to loosen before straining.
  10. Assemble Tart: Pour the strained cranberry curd into the prepared crust and spread evenly with an offset spatula. Chill the tart in the refrigerator for at least 4 hours before serving.
  11. Serve and Store: Garnish with sugared cranberries and/or homemade whipped cream if desired. Store leftovers tightly covered in the refrigerator for up to 5 days. Tart freezes well for up to 3 months; thaw in fridge before serving.

Notes

  • The cranberry curd is soft and not fully firm, but it holds its shape when cut.
  • Tempering the eggs is crucial to avoid scrambling when mixing with hot cranberry mixture.
  • If the crust shrinks during baking, press it back into place while still warm to maintain shape.
  • Straining the curd ensures a smooth texture free of seeds and skins.
  • Use a digital instant-read thermometer for accurate temperature checks during cooking.
  • The tart freezes well and should be thawed overnight in the refrigerator.

Keywords: cranberry curd tart, gingersnap crust, holiday dessert, cranberry dessert, tart recipe

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