Prep Time: ~30 minutes
Cook Time: ~45–50 minutes
Chill Time: ~3–4 hours (or overnight)
Serves: ~8–10 slices
Introduction
Cranberry Curd Tart is a show-stopping dessert that pairs a crisp, buttery tart crust with a smooth, vibrant cranberry curd filling. Bright, tangy cranberry flavor, enriched with butter and citrus, makes this dessert both festive and elegant — perfect for holiday tables, special dinners, or anytime you want a beautiful, flavorful dessert.
Why This Tart Is Special
This tart balances sweet and tart flavors with creamy texture. The buttery crust provides a sturdy base and contrast to the silky cranberry curd. The curd itself has a jewel-like color and a refreshing citrus twist that elevates the flavor beyond standard fruit tarts. Once set, it slices cleanly and looks stunning on any dessert plate.
Ingredients You’ll Need
For the Crust
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- Pinch of salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water (as needed)
For the Cranberry Curd Filling
- 12 oz cranberries (fresh or frozen)
- Juice of 1–2 oranges (about ½–¾ cup)
- Zest of 1 orange
- ¾ cup granulated sugar (adjust to taste)
- 2 large eggs + 2 egg yolks
- 4 tablespoons unsalted butter, softened and cubed
Optional Garnishes
- Whipped cream
- Fresh or sugared cranberries
- Thin strips of orange zest
- Fresh mint or rosemary sprigs
The Art of Making a Cranberry Curd Tart
The secret to a great cranberry curd tart is creating a smooth cranberry purée and thick, creamy curd that’s rich enough to hold shape but still silky. The buttery crust must bake to a light golden color and cool completely before adding the curd. Tempering the eggs prevents them from cooking too fast and keeps the filling smooth. Finally, chilling the tart until fully set ensures clean slices and perfect texture.
Step-by-Step Instructions
1. Make the Crust
Preheat the oven to 350°F (175°C).
In a bowl, combine flour, powdered sugar, and salt.
Cut in cold cubed butter until the mixture resembles coarse crumbs.
Add egg yolk and enough cold water to bring the dough together without overworking it.
Press the dough evenly into a 9-inch tart pan with removable bottom.
Chill 15–20 minutes, then bake for 15–20 minutes or until lightly golden. Let cool completely.
2. Prepare the Cranberry Curd
In a saucepan, combine cranberries, orange juice, orange zest, and sugar.
Cook over medium heat until cranberries break down and soften (about 8–10 minutes). Stir occasionally.
Blend the mixture until smooth. Strain through a fine mesh sieve to remove skins and seeds.
Return the smooth purée to the saucepan and heat gently.
In a separate bowl, whisk eggs and additional egg yolks.
Temper the eggs by slowly adding a few tablespoons of warm cranberry purée while whisking constantly. Then pour the egg mixture back into the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not boil.
Remove from heat and whisk in softened butter until fully incorporated and smooth.
3. Assemble & Chill
Pour the warm cranberry curd into the cooled tart shell and spread evenly.
Cover and refrigerate for at least 3–4 hours, or until fully set.
4. Serve & Garnish
Before serving, top with whipped cream, fresh or sugared cranberries, and a few orange zest strips for a festive finish. Slice with a sharp knife to get clean edges.
Tips for Best Results
- Use freshly grated orange zest for bright citrus flavor.
- Don’t overcook the curd — gentle heat gives the smoothest texture.
- Straining the purée ensures silky curd without texture from skins.
- Chill thoroughly — a fully set tart slices much better.
- For extra shine and sweetness, lightly brush the top with a thin glaze or honey.
Creative Variations
- Gingersnap Crust: Replace the standard crust with crushed gingersnap cookies mixed with melted butter for a spiced flavor.
- Meringue Top: Add a layer of toasted meringue over the cranberry curd for a lemon-meringue-style finish.
- Citrus Blend: Use a mix of orange and lemon juice/zest for a bolder citrus profile.
- Nutty Crunch: Sprinkle toasted chopped pecans or almonds on top before chilling for added texture.
Storage & Reheating
Store leftover tart in the refrigerator, covered, for up to 3 days.
Because the filling is chilled and set, reheating is not necessary — serve directly from the fridge.
Conclusion
Cranberry Curd Tart is a vibrant, elegant dessert that’s both tangy and smooth. With its buttery crust and jewel-colored curd, it makes a stunning centerpiece for holiday celebrations, dinner parties, or any occasion when you want a dessert that’s as beautiful as it is delicious. Enjoy!
