Description
This Cranberry Curd Tart features a vibrant, tangy-sweet cranberry-orange filling in a buttery graham cracker crust, topped with soft whipped cream. It’s festive, elegant, and perfect for holiday gatherings.
Ingredients
- For the Graham Cracker Crust:
- 1 1/4 cups (150g) graham cracker crumbs (about 10 full sheets)
- 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
- 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
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a 9-inch tart pan with removable bottom.
- Make the crust: Mix graham cracker crumbs and sugar in a bowl. Stir in melted butter until evenly moistened. Press firmly into bottom and sides of tart pan. Bake for 10 minutes and cool on a wire rack.
- Make the cranberry curd: In a saucepan, combine cranberries, orange juice, and sugar. Cook over medium heat for 10 minutes, stirring until cranberries burst. Cool 20 minutes, then blend until smooth. Return to pan.
- Whisk together egg, yolks, cornstarch, and salt in a bowl. Slowly whisk into cranberry puree. Cook over medium heat, stirring constantly until thickened, about 5–7 minutes or until it reaches 200°F (93°C).
- Remove from heat, stir in butter and vanilla until smooth. Pour curd into crust, smooth top, and cool 30–45 minutes at room temperature. Refrigerate at least 6 hours or overnight until set.
- Make the whipped cream: In a mixing bowl, beat heavy cream, sugar, and vanilla until medium peaks form, about 3 minutes. Spread or pipe over chilled tart. Garnish with sugared cranberries if desired.
Notes
- For extra tartness, substitute half the orange juice with lemon juice.
- Chill the crust before baking for added stability.
- The curd should coat the back of a spoon when properly thickened.
- Use frozen cranberries straight from the freezer—no need to thaw.
- Tart can be made up to 3 days ahead without whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg
