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Cranberry Curd Tart Recipe

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★★★★★

4.6 from 71 reviews

This Cranberry Curd Tart features a tangy and rich cranberry curd filling set in a spiced gingersnap cookie crust. The tart combines fresh cranberries, orange juice, and citrus zest cooked into a smooth curd, poured into a crisp gingersnap crust, then chilled to create a vibrant and festive dessert perfect for holiday gatherings or any special occasion.

Ingredients

Scale

Cranberry Curd Filling

  • 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

Gingersnap Crust

  • 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

  1. Prepare the cranberry curd filling: In a medium saucepan, combine cranberries, orange juice, orange zest, and sugar. Bring to a boil, then reduce to a simmer, stirring occasionally until cranberries are softened, sugar dissolved, and mixture slightly thickened. Remove from heat.
  2. Puree the cranberry mixture: Pour the hot cranberry mixture into a blender or food processor and blend until smooth with no large pieces remaining. Set aside.
  3. Temper the eggs: In a medium bowl, whisk together eggs and egg yolks. Add about 2 tablespoons of the warm cranberry mixture to the eggs while whisking continuously to slowly heat the eggs and prevent scrambling.
  4. Cook the curd: Return the tempered eggs and remaining cranberry mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the mixture reaches 160ºF (71ºC), about 3-5 minutes. Remove from heat and stir in butter and salt until butter is melted and fully incorporated. Let cool in the saucepan for 45-60 minutes while you make the crust.
  5. Make the gingersnap crust: Preheat oven to 325ºF (162ºC). Lightly spray a 9-inch tart pan with nonstick spray. In a food processor, crush gingersnap cookies until finely ground, or crush manually and place crumbs in a bowl. Add brown sugar, cinnamon, ginger, and melted butter; stir until combined.
  6. Form and bake the crust: Press the gingersnap crumb mixture firmly into the bottom of the prepared tart pan, using the bottom of a measuring cup to compact the crust tightly. Bake for 5 minutes, then remove from oven and allow to cool. If the crust shrinks, press it back into shape while still warm.
  7. Strain the cranberry curd: After the curd has cooled to below 125ºF (52ºC), press it through a fine mesh sieve in batches to remove skins, seeds, and lumps. If curd is too thick, gently reheat over medium heat just until loosened, no more than 1-2 minutes.
  8. Assemble the tart: Pour the strained cranberry curd into the cooled gingersnap crust and spread evenly using an offset spatula. Refrigerate for at least 4 hours to chill and set the filling. The tart will be soft but will hold shape when sliced.
  9. Serve and store: Garnish with sugared cranberries or homemade whipped cream if desired. Store leftovers covered in the refrigerator for up to 5 days. Tart can also be frozen for up to 3 months; thaw in refrigerator before serving.

Notes

  • Fresh orange juice amount may vary; if you don’t get a full ½ cup from one orange, add water to reach measurement. Other citrus juices can be substituted.
  • Tempering the eggs prevents them from scrambling by slowly raising their temperature before adding to hot liquid.
  • A tart pan with a removable bottom is recommended for easy release. A springform pan is an acceptable alternative. Using a pie plate will make slicing and serving more difficult.

Keywords: cranberry curd tart, gingersnap crust, holiday dessert, cranberry tart, citrus tart, festive dessert

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