Description

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)

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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.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24g
Sodium: 115mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 105mg