Cranberry Curd Tart
The moment you step into the kitchen, the air fills with the enchanting aroma of fresh cranberries mingling with a hint of citrus. The rich, ruby-red hue of the cranberry curd glistens under the soft light, promising a burst of sweet-tart flavor with every bite. When it’s nestled in a buttery graham cracker crust, topped with a fluffy cloud of whipped cream, it transforms into not just a dessert, but a centerpiece worthy of any holiday table. I remember the first time I made this Cranberry Curd Tart during Thanksgiving; the delight on my family’s faces as they savored each slice brought back the warmth of our holiday traditions. There’s something truly magical about sharing this tart—its vibrant color and luscious filling light up even the coziest gatherings.
Table of Contents
With the holiday season upon us, now is the perfect time to bring this delicious treat to life. Whether you’re hosting a festive dinner or simply want to indulge in a sweet escape, this Cranberry Curd Tart will surely elevate the occasion. Gather your ingredients and get ready to create something memorable that will have everyone coming back for seconds!
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep time and 25 minutes of bake time, this tart comes together surprisingly fast, perfect for last-minute gatherings!
- Irresistible Flavor: The beautiful balance of sweet and tart from the cranberries, combined with the zesty orange juice, makes every bite a delicious experience.
- Eye-Catching Appeal: That vibrant cranberry filling nestled in a graham cracker crust—it’s as stunning to look at as it is to eat!
- Flexible Serving: Perfect for holiday desserts, afternoon snacks, or even breakfast for when you need a little festive cheer to start your day.
- Diet-Friendly Options: Want to make it gluten-free? Just use gluten-free graham crackers for a delightful alternative.
Ingredients You’ll Need
- Graham Cracker Crumbs: About 10 full-sheet graham crackers, crushed into fine crumbs. They form the buttery base and add a lovely crunch. To save time, store-bought crumbs work too!
- Granulated Sugar: Used in both the crust and the curd for sweetness. You can substitute with coconut sugar for a more caramel-like flavor.
- Unsalted Butter: Provides richness; make sure it’s melted for mixing into the crust. For dairy-free diets, coconut oil can be a great alternative!
- Fresh or Frozen Cranberries: One pound gives the tart its classic zing. If fresh aren’t available, frozen work just as well—thaw them before use.
- Orange Juice: A cup adds brightness and balances the tartness of the cranberries. Fresh-squeezed juice provides the best flavor, but bottled works too.
- Eggs and Egg Yolks: One large egg and two yolks create the creamy texture of the curd. Ensure they’re at room temperature for better incorporation.
- Cornstarch: This thickens the curd for a perfect consistency. If needed, tapioca starch can be substituted.
- Salt: Just a pinch enhances flavors and balances the sweetness.
- Vanilla Extract: Adds warmth and depth; pure vanilla is highly recommended. Vanilla bean paste is a dreamy substitute!
- Heavy Cream: Essential for the whipped topping, giving it a rich texture. To lighten it, use a non-dairy whipped topping.
- Sugared Cranberries (optional): These are a delightful garnish that add extra sweetness and a holiday touch.
How to Make Cranberry Curd Tart
Preheat and Prepare: Begin by preheating your oven to 350°F (177°C). While the oven warms up, lightly grease a 9-inch tart pan with a removable base using nonstick spray. This ensures your beautiful tart releases easily after baking.
Make the Crust: If you start with whole graham crackers, use a food processor to grind them into fine crumbs. Combine these crumbs with 3 tablespoons of granulated sugar and melted butter in a medium bowl. The mixture should be sandy yet clump together when pressed. Carefully pour this into the prepared tart pan, patting it into the bottom and up the sides without packing it too tightly. An even, firm crust is key!
Bake the Crust: Place the crust in your preheated oven and bake it for about 10 minutes. You’ll know it’s ready when it’s fragrant and just starting to turn a light golden color. Set it aside on a cooling rack while you prepare the filling.
Cook the Cranberries: In a medium saucepan over medium heat, combine the cranberries, orange juice, and 1 cup of sugar. Bring this mixture to a boil, stirring gently, until the cranberries burst and soften, which should take about 10 minutes. Use a spatula or wooden spoon to mash them against the sides of the saucepan for a smoother mixture. Once cooked, remove from heat and let cool for at least 20 minutes.
Blend the Cranberry Mixture: Once cooled, transfer the cranberry mixture to a high-powered blender or food processor. Blend until completely smooth, ensuring there are no leftover specks of cranberry skins. Pour the smooth puree back into the saucepan.
Whisk the Egg Mixture: In a small bowl, combine the large egg, egg yolks, cornstarch, and salt. Whisk thoroughly until well mixed. Pour this egg mixture into the cranberry puree and whisk to combine fully.
Cook the Curd: Return the saucepan to medium heat and stir constantly as the mixture comes to a boil. Once boiling, reduce the heat to medium-low and continue stirring until thickened, about 5-7 minutes. A candy thermometer will read around 200°F (93°C) when it’s perfect. This step ensures your curd achieves that luscious, silky texture.
Add Butter and Vanilla: Remove the saucepan from the heat. Whisk in the softened butter and vanilla extract until fully incorporated. The butter adds richness, while the vanilla enhances the flavor. Pour the bright cranberry filling into the pre-baked crust, smoothing the top with an offset spatula.
Chill the Tart: Let the tart cool at room temperature for 30-45 minutes. Once cooled, refrigerate it for at least 6 hours or overnight to set completely. This chilling time is essential for achieving the right texture and flavor.
Prepare the Whipped Cream: When ready to serve, whip the heavy cream with 2 tablespoons of sugar and another teaspoon of vanilla extract until medium peaks form, about 3 minutes. Be careful not to over-whip, but if you do, fold in a splash of cold cream to salvage it!
Top and Serve: Spread the whipped cream atop the chilled tart. If you’re feeling fancy, garnish with sugared cranberries for an extra festive touch. Gently remove the tart from the pan, slice, and serve up the holiday cheer!
Storing & Reheating
You can store any leftover Cranberry Curd Tart covered in the refrigerator for up to three days, ensuring it stays fresh and delicious. If you need longer storage, consider freezing individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight. Reheating isn’t typically necessary; however, if you prefer it slightly warm, enjoy it at room temperature or pop it in the microwave for a few seconds. Just a heads up, the texture and flavors may become a bit softer, so be mindful not to overdo it!
Chef’s Helpful Tips
- Avoid overcooking the tart crust; it should be slightly firm but not hard.
- Use room-temperature eggs for smoother mixing and better incorporation into the curd.
- Always stir the curd continuously as it thickens to prevent any sticking or burning.
- If the tart sets too firm, you can mix in a little more heavy cream before whipping to achieve the desired texture.
- Try adding a splash of almond extract for an unexpected twist in flavor, or experiment with additional spices like cinnamon or nutmeg for warmth.
- This tart can be made ahead of time and will hold up beautifully in the fridge!
Your taste buds will thank you as you dive into this delightful Cranberry Curd Tart! Its vibrant flavors, gorgeous presentation, and creamy texture are guaranteed to impress everyone at your table. Don’t hesitate to bring your creativity to the forefront by experimenting with garnishes or serving styles that match your taste. Enjoy every moment of this culinary adventure, and share it with those you love!
Recipe FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work just as well as fresh ones. Just be sure to let them thaw before using, and they will cook up beautifully, providing all the tartness you desire.
How do I know when the curd is ready?
You’ll know the curd is ready when it reaches a smooth, thickened consistency after boiling on medium-low heat. If you have a candy thermometer handy, aim for around 200°F (93°C). This ensures that your tart has that silky texture.
Can I make this tart dairy-free?
Yes, you can! Substitute the unsalted butter with coconut oil and opt for a dairy-free heavy cream for the whipped topping. The tart will still be rich and luscious without the dairy.
How long can I keep the cranberry tart in the refrigerator?
Your Cranberry Curd Tart can be stored covered in the refrigerator for up to three days. Just ensure it’s well-sealed to keep it fresh and flavorful for every serving!
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📖 Recipe Card
Cranberry Curd Tart
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This irresistible Cranberry Curd Tart features a perfect blend of sweet and tart flavors, making it a festive favorite for any gathering. With simple ingredients and straightforward prep, it’s the ideal homemade dessert that promises to impress your guests.
Ingredients
- Graham Cracker Crumbs
- Granulated Sugar
- Unsalted Butter
- Fresh or Frozen Cranberries
- Orange Juice
- Eggs and Egg Yolks
- Cornstarch
- Salt
- Vanilla Extract
- Heavy Cream
- Sugared Cranberries (optional)
Instructions
- Preheat oven to 350°F (177°C) and grease a 9-inch tart pan.
- Crush graham crackers and mix with sugar and melted butter to form the crust; press into the pan.
- Bake crust for 10 minutes until lightly golden; then cool.
- Cook cranberries with orange juice and sugar over medium heat until cranberries burst; cool for 20 minutes.
- Blend the cranberry mixture until smooth and return to saucepan.
- Whisk together eggs, yolks, cornstarch, and salt, then incorporate into cranberry puree.
- Cook the mixture over medium heat until thickened, about 5-7 minutes.
- Stir in butter and vanilla until smooth; pour into the baked crust.
- Cool at room temperature before refrigerating for at least 6 hours or overnight.
- Whip cream with sugar and vanilla; top the tart before serving.
Notes
Use gluten-free graham crackers for a gluten-free version.
For a different flavor profile, add a splash of almond extract during the curd preparation.
The tart can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
