This tart stands out on any dessert table thanks to its bold color and refreshing cranberry flavor. The silky curd filling contrasts beautifully with the crisp crust, creating a balanced bite in both taste and texture. It’s a great make-ahead dessert, and while it looks sophisticated, it’s surprisingly simple to prepare. Whether you’re serving guests or treating yourself, this tart is a festive and flavorful delight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh or frozen cranberries
Granulated sugar
Orange juice and zest
Unsalted butter
Large eggs
Egg yolks
Salt
Vanilla extract (optional)
Pre-baked tart shell (shortbread or pastry crust)
Directions
In a saucepan over medium heat, combine cranberries, sugar, orange juice, and zest. Cook until cranberries burst and mixture thickens.
Use a blender or food processor to puree the cranberry mixture until smooth. Strain through a fine sieve to remove skins.
Return the smooth mixture to the saucepan. Add butter and stir until melted.
Whisk in the eggs and yolks, then cook over low heat, stirring constantly, until the mixture thickens into a curd.
Remove from heat and stir in salt and vanilla extract if using.
Pour the curd into the pre-baked tart shell and smooth the top.
Chill the tart in the refrigerator for at least 2 hours or until set.
Serve as is or garnish with whipped cream, sugared cranberries, or orange zest.
Citrus Twist: Add lemon juice or zest for a brighter, more citrus-forward flavor.
Almond Crust: Use a ground almond tart crust for a nutty base that complements the cranberries.
Mini Tarts: Make individual portions using mini tart pans for a personalized dessert.
Spiced Curd: Add a pinch of cinnamon or cloves for a warm, holiday flavor.
Whipped Topping: Top with sweetened whipped cream or meringue for added richness.
Storage/Reheating
Store the cranberry curd tart covered in the refrigerator for up to 3 days. This tart is best served cold or at room temperature. It does not require reheating and maintains its structure well after chilling. Avoid freezing, as it may alter the texture of the curd.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly and don’t need to be thawed before cooking.
What kind of crust works best?
A buttery shortbread or traditional pastry crust both work well. Pre-bake the crust to keep it crisp.
How do I know when the curd is thick enough?
The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
Can I make the curd in advance?
Yes, the curd can be made up to 2 days ahead and stored in the refrigerator until ready to use.
Do I need to strain the cranberry mixture?
Straining removes the skins and seeds, creating a smooth and silky texture.
Can I freeze cranberry curd?
It’s not recommended to freeze the tart once assembled, but the cranberry curd can be frozen on its own for up to a month.
Is the tart very sweet?
The tart balances sweet and tangy flavors, but you can adjust the sugar to your preference.
Can I use bottled juice instead of fresh orange juice?
Fresh juice is best for flavor, but bottled orange juice can be used in a pinch.
Can I use a store-bought tart shell?
Absolutely. A store-bought tart crust saves time and works just as well.
What toppings go well with this tart?
Try whipped cream, sugared cranberries, fresh mint, or a dusting of powdered sugar for a festive finish.
Conclusion
Cranberry Curd Tart is a showstopping dessert that’s as delicious as it is beautiful. Its tangy-sweet filling, smooth texture, and crisp crust make it a perfect addition to any celebration or dessert table. Whether you’re baking it for the holidays or just because, this tart is sure to impress and satisfy.
Cranberry Curd Tart is a stunning dessert that blends the tangy brightness of cranberries with the richness of a smooth, creamy curd set inside a crisp, buttery tart shell. Its vibrant color and elegant presentation make it perfect for holidays or special occasions.
Ingredients
2 cups fresh or frozen cranberries
3/4 cup granulated sugar
1/4 cup orange juice
1 tsp orange zest
6 tbsp unsalted butter
2 large eggs
2 large egg yolks
1/4 tsp salt
1/2 tsp vanilla extract (optional)
1 pre-baked 9-inch tart shell (shortbread or pastry crust)
Instructions
In a saucepan over medium heat, combine cranberries, sugar, orange juice, and orange zest. Cook until cranberries burst and the mixture thickens, about 10 minutes.
Transfer mixture to a blender or food processor and blend until smooth.
Strain the puree through a fine mesh sieve into a clean saucepan to remove skins and seeds.
Stir in the butter until melted and fully incorporated.
Whisk in the eggs and egg yolks. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes).
Remove from heat. Stir in salt and vanilla extract if using.
Pour the curd into the pre-baked tart shell and smooth the surface.
Refrigerate the tart for at least 2 hours or until fully set.
Serve chilled. Optionally garnish with whipped cream, sugared cranberries, or orange zest.
Notes
Use fresh or frozen cranberries—no need to thaw frozen berries before cooking.Strain the cranberry mixture for a silky smooth texture.Pre-bake your tart shell to avoid sogginess.The curd can be made in advance and stored for up to 2 days.Top with whipped cream, sugared cranberries, or powdered sugar for decoration.
