Sweet-tart, silky, and stunningly festive, this Cranberry Curd Tart is a dessert that brings a burst of color and flavor to your holiday table. With a buttery graham cracker crust, a smooth cranberry-orange filling, and a soft layer of homemade whipped cream, every bite strikes the perfect balance between tangy and sweet.

Why You’ll Love This Recipe

Vibrant, jewel-toned cranberry filling that tastes as good as it looks
Buttery, crisp graham cracker crust made with just three ingredients
Light and fluffy whipped cream topping
Mostly no-bake—only 10 minutes in the oven for the crust
Make-ahead friendly and perfect for holiday entertaining
A unique and elegant alternative to traditional pies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Graham Cracker Crust:
1 and 1/4 cups (150g) graham cracker crumbs (about 10 full sheets graham crackers)
3 tablespoons (37g) granulated sugar
4 tablespoons (56g) unsalted butter, melted

For the Cranberry Curd Filling:
1 pound (454g) fresh or frozen cranberries
1 cup (240ml) 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

For the Whipped Cream:
1 cup (240ml) heavy cream, cold
2 tablespoons granulated or confectioners’ sugar
1/2 teaspoon pure vanilla extract or vanilla bean paste

Optional: Sugared cranberries for garnish

Directions

Preheat the oven to 350°F (177°C). Lightly grease a 9-inch tart pan with a removable bottom.
Make the crust: In a medium bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of the tart pan. Bake for 10 minutes, then set aside to cool on a wire rack.
Prepare the cranberry curd: In a medium saucepan, combine cranberries, orange juice, and sugar over medium heat. Cook for about 10 minutes, stirring often, until all the cranberries burst. Mash the mixture gently against the pan to help it along. Remove from heat and cool for 20 minutes.
Blend the mixture until smooth using a high-powered blender or food processor. Return the puree to the saucepan.
Mix the thickener: In a small bowl, whisk together the egg, egg yolks, cornstarch, and salt until smooth. Gradually whisk this into the cranberry puree.
Cook the curd: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 5–7 minutes. The temperature should reach about 200°F (93°C).
Add butter and vanilla: Remove from heat, whisk in butter and vanilla extract until fully melted and smooth. Pour the curd into the prepared crust, smoothing the top. Let cool for 30–45 minutes at room temperature, then refrigerate for at least 6 hours or overnight until fully set.
Make the whipped cream: In a large bowl, whip the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form, about 3 minutes. Spread or pipe the whipped cream over the chilled tart. Garnish with sugared cranberries if desired.

Servings and Timing

Servings: 8–10 slices
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling Time: 6 hours
Total Time: 7 hours

Variations

Citrus Twist: Replace half the orange juice with lemon juice for a sharper tartness.
Nutty Crust: Swap graham crackers for crushed digestive biscuits or almond cookies for a different flavor profile.
Spiced Filling: Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the cranberry filling for a cozy winter touch.
Cream Cheese Layer: Spread a thin layer of sweetened cream cheese between the crust and cranberry curd for extra creaminess.

Storage/Reheating

Refrigerator: Cover and refrigerate for up to 3 days.
Freezer: Freeze the tart (without whipped cream) for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Make-Ahead Tip: The crust can be baked up to 2 days in advance and kept covered at room temperature. Prepare whipped cream just before serving.

FAQs

How do I know when the cranberry curd is thick enough?

It should coat the back of a spoon and reach about 200°F (93°C) on a thermometer.

Can I use frozen cranberries?

Yes, you can use frozen cranberries straight from the freezer without thawing.

What can I use instead of orange juice?

Fresh orange juice gives the best flavor, but you can use a mix of orange and lemon juice for more tartness.

Can I make this recipe without eggs?

Unfortunately, eggs are essential for the curd’s structure and creamy texture.

How do I prevent the crust from crumbling?

Press the mixture firmly into the pan without overpacking it. Chill for 15 minutes before baking for extra stability.

Can I make mini cranberry tarts with this recipe?

Yes, divide the crust and filling into smaller tart pans and reduce baking time slightly.

How long should I chill the tart?

At least 6 hours in the refrigerator, or overnight for best results.

Can I use a pie dish instead of a tart pan?

Yes, but the crust and filling will be slightly thinner and more delicate to slice.

Can I use store-bought whipped cream?

Homemade whipped cream offers the best flavor and texture, but store-bought works for convenience.

How do I make sugared cranberries for garnish?

Toss fresh cranberries in a simple syrup, roll them in sugar, and let them dry for a sparkly holiday look.

Conclusion

This Cranberry Curd Tart is a true showpiece—vibrant, silky, and perfectly balanced between sweet and tart. It’s the kind of dessert that instantly elevates any celebration, from Thanksgiving to festive winter dinners. With its make-ahead convenience and crowd-pleasing flavor, this tart is destined to become a holiday favorite year after year.