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 sliced

⅛ teaspoon salt

1½ 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 granulated sugar. Bring to a boil, then simmer while stirring occasionally until cranberries are softened, sugar has dissolved, 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 cranberry purée to the eggs and whisk to temper them.

Step 4: Pour the tempered eggs back into the blender with the remaining cranberry purée, then return the mixture to the saucepan.

Step 5: Cook over medium-low heat, stirring constantly, until the mixture reaches 160ºF (71ºC), about 3–5 minutes. Remove from heat, stir in softened butter and salt until melted. Let cool in saucepan for 45–60 minutes while preparing the crust.

Step 6: Preheat oven to 325ºF (162ºC). Lightly spray a 9″ tart pan with nonstick spray.

Step 7: Crush gingersnap cookies in a food processor until fine crumbs form. In a large bowl, combine crumbs, brown sugar, cinnamon, ground ginger, and melted butter. Stir until evenly mixed.

Step 8: Press the gingersnap mixture firmly into the bottom of the prepared tart pan using the bottom of a measuring cup to compact the crust. Bake for 5 minutes, then remove and let cool. If the crust shrinks, 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 measuring cup to remove skins and seeds. If curd is too thick, gently reheat for 1–2 minutes to loosen it.

Step 10: Pour the curd into the cooled tart crust and spread evenly. Chill in the refrigerator for at least 4 hours before serving. Garnish with sugared cranberries or whipped cream if desired.

Tips & Variations

To ensure a silky smooth curd, strain it through a fine mesh sieve to remove any unwanted bits.

Use freshly grated orange zest for the brightest citrus flavor.

If you prefer a less spicy crust, reduce cinnamon and ginger or swap gingersnaps for graham crackers.

Make this tart a day ahead to allow flavors to meld and the filling to set properly.

FAQs

Can I use frozen cranberries for the curd?

Yes, frozen cranberries work well. Thaw them before cooking to ensure even softening and blending.

Is there a substitute for fresh eggs in the curd?

Fresh eggs are recommended for the best texture and flavor. If needed, pasteurized eggs can be used for safety, but the curd’s consistency may vary slightly.