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Cranberry Curd Tart Recipe

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★★★★★

4.6 from 59 reviews

This Cranberry Curd Tart combines a tangy, smooth cranberry curd filling with a spiced gingersnap cookie crust, offering a perfect balance of tartness and warmth. The tart is chilled for a soft, sliceable texture and makes a festive dessert ideal for holiday gatherings.

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 to room temperature and cut into 4 slices
  • ⅛ teaspoon salt

Gingersnap Crust

  • 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

  1. Prepare Cranberry Curds: In a medium saucepan, combine cranberries, orange juice, orange zest, and sugar. Bring to a boil, then simmer while stirring occasionally until cranberries break down, sugar dissolves, and mixture thickens slightly. Remove from heat.
  2. Puree Mixture: Transfer the cranberry mixture to a blender or food processor and puree until smooth without large pieces. Set aside.
  3. Temper Eggs: In a medium bowl, whisk eggs and yolks. Add about 2 tablespoons of the cranberry puree to eggs and whisk to temper them, preventing curdling.
  4. Cook Curds: Return tempered egg mixture along with remaining cranberry puree to the saucepan. Cook over medium-low heat, stirring constantly, until it reaches 160ºF (71ºC), about 3–5 minutes. Remove from heat and stir in butter and salt until melted and combined. Cool in saucepan for 45 to 60 minutes.
  5. Preheat and Prep Tart Pan: Preheat oven to 325ºF (162ºC). Lightly spray a 9″ tart pan with nonstick spray.
  6. Make Gingersnap Crust: Crush gingersnap cookies finely in a food processor (or manually). In a large bowl, combine the crumbs, brown sugar, cinnamon, ginger, and melted butter, stirring well.
  7. Form and Bake Crust: Press the gingersnap mixture firmly into the bottom of the prepared tart pan using the bottom of a measuring cup to compact it tightly. Bake for 5 minutes, remove, and let cool. If crust shifts, press it back in place while still warm.
  8. Strain Cranberry Curd: Once curd is cooled below 125ºF (52ºC), press it through a fine mesh sieve into a bowl or measuring cup to remove any skins, seeds, or lumps. Reheat gently if too thick to strain easily.
  9. Assemble Tart: Pour cranberry curd into the cooled gingersnap crust and spread evenly with an offset spatula to edges.
  10. Chill and Serve: Refrigerate tart at least 4 hours to chill and slightly set. Tart will remain soft but firm enough to slice. Garnish with sugared cranberries or whipped cream as desired. Store leftovers in refrigerator up to 5 days or freeze up to 3 months.

Notes

  • Use a digital instant-read thermometer to accurately monitor temperature when cooking the curd.
  • Tempering the eggs is critical to prevent scrambling during cooking.
  • If the gingersnap crust shrinks after baking, press it back into place while warm.
  • The tart does not harden like a traditional custard; it remains soft but holds shape when cut.
  • Freezing is recommended for longer storage; thaw overnight in the refrigerator before serving.

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

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