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Cranberry Curd Tart

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Transfer mixture to a blender and blend until smooth. Strain through a fine mesh sieve into a clean saucepan to remove skins and seeds.
  5. 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).
  6. Remove from heat and stir in butter until fully melted and smooth.
  7. 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.
  8. 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.

Nutrition

Find it online: https://cookibly.com/cranberry-curd-tart-recepe/