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Cranberry Curd Tart Recipe

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Indulge in the delightful flavors of this Cranberry Curd Tart Recipe, a perfect blend of tangy cranberries and zesty orange juice atop a spiced gingersnap crust. This elegant dessert is sure to be the highlight of any gathering, boasting a beautiful presentation and a refreshing balance of sweet and tart. With its simple preparation, even novice bakers can create this stunning treat. Top it off with sugared cranberries or whipped cream for an added festive flair. Whether it’s for a holiday celebration or a special family dinner, this tart is bound to impress.

Ingredients

Scale
  • 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 to room temperature and cut into 4 slices)
  • ⅛ teaspoon salt
  • 1 and ½ 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. Prepare the crust by mixing crushed gingersnap cookies, brown sugar, cinnamon, ginger, and melted butter in a bowl. Press into a tart pan and bake at 350°F (175°C) for 10 minutes until golden brown. Let cool.
  2. For the cranberry curd, combine fresh cranberries, orange juice, and zest in a saucepan over medium heat until cranberries burst. Blend until smooth and strain.
  3. Whisk together sugar, eggs, egg yolks, softened butter, and salt in another bowl. Gradually add cranberry puree while whisking.
  4. Pour the curd into the cooled crust and bake at 350°F (175°C) for 20-25 minutes until set but slightly jiggly in the center. Cool completely before serving.

Nutrition

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

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