This tart stands out with its stunning color and bold flavor. It’s a refreshing alternative to overly sweet desserts, with a perfect balance of tart cranberries, bright citrus, and a hint of sweetness. The shortbread crust adds a delicate crunch that complements the creamy curd filling. It’s an excellent make-ahead dessert that keeps well and looks gorgeous on any dessert table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh or frozen cranberries
Granulated sugar
Orange zest
Orange juice
Unsalted butter
Large eggs
Egg yolks
Salt
All-purpose flour (for crust)
Powdered sugar (for crust)
Vanilla extract (optional, for crust)
Directions
Make the crust: Preheat the oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Press into a 9-inch tart pan with a removable bottom. Prick the crust with a fork and bake for 18–22 minutes, or until lightly golden. Let cool completely.
Prepare the cranberry curd: In a saucepan, combine cranberries, sugar, orange juice, and orange zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
Blend and strain: Transfer the cranberry mixture to a blender and puree until smooth. Strain through a fine mesh sieve to remove skins and seeds.
Finish the curd: Return the strained mixture to the saucepan. Whisk in eggs and egg yolks. Cook over medium-low heat, stirring constantly, until thickened and it coats the back of a spoon, about 8–10 minutes. Remove from heat and stir in butter until smooth.
Fill the crust: Pour the warm curd into the cooled crust and smooth the top. Chill the tart for at least 4 hours, or until fully set.
Serve: Optionally garnish with sugared cranberries, whipped cream, or a dusting of powdered sugar before serving.
Servings and timing
This Cranberry Curd Tart serves 8–10 people. Prep time: 30 minutes Cook time: 30 minutes Chill time: 4 hours Total time: about 5 hours
Variations
Lemon-cranberry tart: Add lemon juice and zest along with orange for a citrusy punch.
Nut crust: Replace the shortbread crust with an almond or hazelnut crust for a nutty twist.
Mini tarts: Use mini tart pans for individual servings—great for parties.
Spiced version: Add a pinch of cinnamon or ginger to the curd for warm spice notes.
Topped with meringue: Add a light meringue topping and torch it for an impressive finish.
Storage/Reheating
Store the tart in the refrigerator, loosely covered, for up to 5 days. This tart is best served chilled or at room temperature. Freezing is possible—wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator. Do not microwave, as it can affect the texture of the curd.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. No need to thaw them before cooking.
How do I know when the curd is thick enough?
The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
Can I make the tart ahead of time?
Absolutely. It’s best made a day in advance to allow time for the curd to fully set.
What if I don’t have a tart pan?
You can use a pie dish, though it may be harder to remove slices cleanly. A springform pan can also work in a pinch.
Is the tart very sour?
It has a bright, tangy flavor, but the sugar and butter balance the tartness beautifully.
Can I strain the curd after adding eggs?
No, strain the cranberry mixture before adding eggs. Once eggs are added, it’s best to stir constantly to prevent curdling.
What can I serve with this tart?
It pairs wonderfully with whipped cream, crème fraîche, or a scoop of vanilla ice cream.
Can I use bottled orange juice?
Fresh orange juice is best for flavor, but bottled can be used if needed. Avoid juice with added sugar.
Why did my curd separate?
Overheating or not stirring constantly can cause the eggs to scramble. Use medium-low heat and stir constantly.
Can I make this tart gluten-free?
Yes, use a gluten-free flour blend in the crust or substitute with a nut-based crust.
Conclusion
Cranberry Curd Tart is a bold, beautiful dessert that offers a refreshing twist on traditional fruit tarts. Its vibrant color, smooth texture, and sweet-tart flavor make it a standout at any gathering. With a crisp crust and creamy filling, this tart is as delicious as it is stunning—and sure to become a new seasonal favorite
Cranberry Curd Tart is an elegant dessert that pairs a buttery shortbread crust with a silky, vibrant cranberry curd filling. Bursting with tart-sweet flavor and citrusy brightness, it’s a showstopping addition to any holiday or special occasion dessert table.
Author:Catherine
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:5 hours
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/3 cup powdered sugar
1/4 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 tsp vanilla extract (optional)
For the Cranberry Curd:
12 oz fresh or frozen cranberries
3/4 cup granulated sugar
1/2 cup fresh orange juice
1 tbsp orange zest
2 large eggs
2 large egg yolks
1/4 tsp salt
6 tbsp unsalted butter, cut into pieces
Instructions
Preheat oven to 350°F (175°C). In a bowl, whisk together flour, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in vanilla if using.
Press dough evenly into the bottom and sides of a 9-inch tart pan with removable bottom. Prick crust with a fork. Bake for 18–22 minutes, or until lightly golden. Let cool completely.
In a saucepan over medium heat, combine cranberries, sugar, orange juice, and zest. Cook for about 10 minutes, until cranberries burst and the mixture thickens slightly.
Transfer mixture to a blender and blend until smooth. Strain through a fine mesh sieve into a clean saucepan to remove skins and seeds.
Whisk eggs, egg yolks, and salt into the strained cranberry puree. Cook over medium-low heat, stirring constantly, until thickened and it coats the back of a spoon (about 8–10 minutes).
Remove from heat and stir in butter until fully melted and smooth.
Pour warm curd into the cooled tart crust and smooth the top. Chill in the refrigerator for at least 4 hours, or until fully set.
Optionally garnish with whipped cream, sugared cranberries, or powdered sugar before serving.
Notes
Use frozen cranberries straight from the freezer—no need to thaw.Add lemon juice and zest for extra citrus brightness.Swap crust for a nut-based or gluten-free version if needed.Add a pinch of cinnamon or ginger to the curd for spice.Top with meringue and toast for a dramatic finish.
