Introduction

This Cranberry Curd Tart combines a tangy, vibrant cranberry curd with a spiced gingersnap crust for the perfect holiday dessert. It’s smooth, flavorful, and sure to impress your guests with its beautiful color and balanced sweetness.

A tart with two visible layers sits on a white plate with a green and gold rim. The bottom layer is a thick, crumbly brown crust, while the top layer is a smooth, bright red filling with a glossy texture. The tart is sliced into portions, and fresh and sugared cranberries are arranged on top along with small sprigs of green rosemary, mostly decorating one side of the tart. The white marbled surface beneath the plate contrasts softly with the rich colors of the tart and the dark red cranberries, with additional cranberries and rosemary sprigs scattered in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 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

Step 1: In a medium saucepan, combine cranberries, orange juice, orange zest, and sugar. Bring to a boil, then simmer while stirring occasionally until cranberries soften, sugar dissolves, and mixture thickens slightly. Remove from heat.
Step 2: Pour the cranberry mixture into a blender or food processor and purée until smooth with no large pieces remaining. Set aside.
Step 3: In a medium bowl, whisk together eggs and egg yolks. Add about 2 tablespoons of the warm cranberry mixture to the eggs to temper them, whisking constantly.
Step 4: Return tempered eggs to the remaining cranberry mixture in the blender. Pour everything back into the saucepan.
Step 5: Cook the mixture over medium-low heat, stirring constantly, until it reaches 160ºF (71ºC), about 3-5 minutes. Add butter and salt, stirring until butter melts. Let curd cool in the saucepan for 45 to 60 minutes.
Step 6: Preheat oven to 325ºF (162ºC). Lightly spray a 9″ tart pan with nonstick spray.
Step 7: Crush gingersnap cookies finely in a food processor or by hand. In a large bowl, combine crushed gingersnaps, brown sugar, cinnamon, ginger, and melted butter. Stir well.
Step 8: Press the gingersnap mixture firmly into the bottom of the tart pan, using the bottom of a measuring cup to compact it tightly. Bake for 5 minutes, then let cool. If the crust has shrunk, press it back into place while still warm.
Step 9: Once the cranberry curd has cooled below 125ºF (52ºC), press it through a fine mesh sieve into a bowl or large measuring cup to remove any skins and seeds.
Step 10: Pour the curd into the prepared crust and spread evenly with an offset spatula. Refrigerate for at least 4 hours before serving.
Step 11: Garnish with sugared cranberries or homemade whipped cream if desired. Serve chilled.

Tips & Variations

If your orange doesn’t yield enough juice, top up with water to reach ½ cup or substitute with another citrus juice like lemon or grapefruit for a different twist.
Use a tart pan with a removable bottom for easy slicing. If unavailable, a springform pan works well too.
Reheat the curd gently if it becomes too thick before straining by warming it 1-2 minutes over medium heat without cooking further.

Storage

Cover the tart tightly and store in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; thaw in the refrigerator before serving. The tart will be soft but should hold its shape when cut.

How to Serve

A slice of bright red cranberry tart sits on a white plate, showing three clear layers: a rough, crumbly brown crust on the bottom and edges, a smooth and glossy red cranberry filling in the middle, and a topping of shiny whole cranberries, some covered in sugar crystals, paired with fresh green rosemary sprigs. The tart slice is angled slightly, with a metal fork resting on the plate beside it. Around the plate, scattered fresh cranberries, frosted cranberries, and rosemary sprigs add texture and color against the white marbled background. In the top corner, part of another white plate with a similar tart slice is just visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used. Thaw them slightly before cooking, but the texture and flavor will remain lovely in this recipe.

Why do I need to temper the eggs?

Tempering gradually warms the eggs by adding hot liquid bit by bit to prevent them from curdling or scrambling when mixed with the hot cranberry mixture.