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Cranberry Curd Tart

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Cranberry Curd Tart is a vibrant and elegant dessert featuring a buttery tart crust filled with silky, citrus-kissed cranberry curd. Its jewel-toned color and bright, balanced flavor make it a showstopper for holidays or special gatherings.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2 cups fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 1 tablespoon orange zest
  • 1/3 cup fresh orange juice
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • Optional: Whipped cream, sugared cranberries, or orange zest for garnish

Instructions

  1. In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  2. Press dough into a 9-inch tart pan and chill for 30 minutes.
  3. Preheat oven to 350°F (175°C). Prick crust with a fork, line with parchment and pie weights, and bake for 15 minutes. Remove weights and bake an additional 10–12 minutes until golden. Let cool completely.
  4. In a saucepan, combine cranberries, granulated sugar, orange juice, and zest. Simmer over medium heat until cranberries burst, about 10 minutes.
  5. Press mixture through a fine mesh sieve into a bowl, discarding solids.
  6. Return strained liquid to saucepan and whisk in butter over low heat until melted.
  7. In a separate bowl, whisk together eggs and egg yolks. Slowly add some warm cranberry mixture to temper, then return all to saucepan.
  8. Cook over medium-low heat, stirring constantly, until curd thickens and coats the back of a spoon, about 8–10 minutes.
  9. Pour curd into the cooled tart shell and smooth the top. Chill for at least 2 hours or until fully set.
  10. Garnish with whipped cream, sugared cranberries, or orange zest if desired. Serve chilled.

Notes

Use frozen cranberries straight from the freezer—no need to thaw.Straining the cranberry mixture ensures a silky-smooth curd texture.Fresh orange juice and zest brighten the flavor and enhance color.For a shortcut, use a store-bought tart shell or graham cracker crust.The tart can be made 1–2 days ahead and stored covered in the fridge.

Nutrition

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