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Cranberry Curd Tart Recipe

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3.9 from 39 reviews

  • Author: Sky
  • Total Time: 7 hours (includes chilling time)
  • Yield: 1 9-inch tart (serves approximately 8-10 slices)
  • Diet: Vegetarian

Description

This festive cranberry curd tart combines a crunchy graham cracker crust with a silky, tart cranberry curd filling. Topped with a cloud of homemade whipped cream and optional sugared cranberries, it’s a perfect showstopper dessert for holiday gatherings or special occasions.

Ingredients

Graham Cracker Crust

  • 1 and 1/4 cups (150g) graham cracker crumbs (about 10 full-sheet graham crackers)
  • 3 Tablespoons (37g) granulated sugar
  • 4 Tablespoons (56g) unsalted butter, melted

Cranberry Curd Filling

  • 1 lb. (454g) fresh or frozen cranberries
  • 1 cup (240g/ml) orange juice
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 large egg yolks, at room temperature
  • 2 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract or vanilla bean paste

Whipped Cream

  • 1 cup (240g/ml) heavy cream, cold
  • 2 Tablespoons granulated or confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract or vanilla bean paste
  • optional: sugared cranberries, for garnish

Instructions

  1. Preheat and prepare tart pan: Preheat the oven to 350°F (177°C). Lightly grease a 9-inch tart pan with a removable base using nonstick spray to ensure easy removal of the tart later.
  2. Make the crust: If starting with whole graham crackers, grind them into fine crumbs using a food processor or blender. In a medium bowl, combine the graham cracker crumbs and granulated sugar, then stir in the melted butter. Mix until the texture is thick and sandy, breaking up any large chunks. Press the crumb mixture evenly into the bottom and up the sides of the prepared tart pan using medium pressure from your hand. Avoid packing too tightly to prevent a hard crust.
  3. Bake the crust: Place the crust in the preheated oven and bake for 10 minutes. Once baked, remove and let cool on a wire rack.
  4. Cook cranberry filling: In a medium saucepan over medium heat, combine cranberries, orange juice, and sugar. Bring mixture to a boil, stirring frequently until all cranberries burst and the mixture thickens, approximately 10 minutes. Mash the berries against the pan sides to aid breaking down. Remove from heat and cool for at least 20 minutes.
  5. Puree cranberry mixture: Transfer the cooled cranberry mixture to a high-powered blender or food processor and blend until completely smooth with no visible skins. Return the smooth puree to the saucepan.
  6. Mix eggs and thickeners: In a small bowl or liquid measuring cup, whisk together the egg, egg yolks, cornstarch, and salt until fully combined and smooth. Gradually pour this egg mixture into the cranberry puree while whisking constantly.
  7. Cook cranberry curd: Place the saucepan back on medium heat. Stir the mixture constantly and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 5–7 minutes, stirring continuously to prevent sticking and ensure thickening. The curd should reach approximately 200°F (93°C) if using a thermometer.
  8. Add butter and vanilla: Remove the curd from heat. Whisk in softened butter and vanilla extract until the butter is fully melted and the mixture is smooth and glossy.
  9. Fill and chill tart: Pour the cranberry curd into the cooled crust and smooth the top with an offset spatula. Allow the tart to cool at room temperature for 30–45 minutes, then transfer to the refrigerator to chill for at least 6 hours or preferably overnight until fully set.
  10. Make whipped cream: In a large mixing bowl, use a hand mixer or stand mixer with a whisk attachment to whip cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3 minutes. If overwhipped, gently fold in a bit more cold cream to smooth out.
  11. Assemble and serve: Spread or pipe the whipped cream evenly over the chilled tart. Garnish with sugared cranberries if desired. Carefully remove the tart rim, slice, serve, and enjoy immediately.
  12. Storage: Store leftover tart covered in the refrigerator for up to 3 days to keep it fresh.

Notes

  • Use room temperature eggs for better incorporation and smoother curd consistency.
  • If you don’t have graham crackers, digestive biscuits or similar sweet crackers can be substituted for the crust.
  • Make sure to cool the cranberry mixture before blending to avoid steam buildup.
  • Medium peaks on whipped cream mean the cream holds shape but the peaks are slightly soft; this texture is perfect for topping.
  • If you don’t have vanilla bean paste, pure vanilla extract is an excellent alternative.
  • Sugared cranberries can be made by tossing fresh cranberries in simple syrup then coating in sugar and letting them dry; this adds a festive crunch and sparkle.
  • For a firmer crust, you can chill the crust for 15 minutes before baking.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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