If you’re looking to brighten up your dessert table with a vibrant, tangy, and downright irresistible treat, this Cranberry Orange Curd Tart Recipe is the answer. It brings together the fresh zing of cranberries and the bright citrus punch of orange in a luscious curd nestled inside a buttery graham cracker crust. Each bite offers the perfect balance of sweet and tart, creamy and crunchy, making it a showstopper that’s surprisingly simple to pull off. Trust me, once you try this, it’s going to become one of your go-to desserts for any occasion!

Ingredients You’ll Need

A dark textured rectangular tray is filled with bright red cranberries scattered all over as the base layer. On the right side near the center, there are two stacked light brown rectangular crackers with small holes. Below them, three brown eggs are placed side by side. Near the bottom center, a whole bright orange sits prominently. On the left side near the bottom, three small light yellow butter squares rest on brown paper. Above them, a small round bowl with dark syrup fills the next layer. Above and to the right of it, a black round bowl holds white granulated sugar. Next to it on the right, a small wooden scoop contains cinnamon powder, and next to that is a small round bowl with white salt. All items are set against a dark tray and a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

This Cranberry Orange Curd Tart Recipe relies on a handful of straightforward ingredients that are easy to find but each plays a vital role in achieving that perfect harmony of flavors and textures. From the crumbly crust to the silky curd, every element is essential to make this tart truly shine.

Graham cracker sheets (10, crushed into 1½ cups crumbs): Provides a sweet, buttery base with just the right crunch for the crust.
Granulated sugar (2 tablespoons + ¾ cup): Adds sweetness to both crust and curd, balancing the tartness of cranberries.
Ground cinnamon (½ teaspoon): Offers a warm, subtle spice that complements the citrus and cranberry flavors.
Kosher salt (pinch): Enhances all the flavors, making the tart more vibrant.
Butter (7 tablespoons melted + 8 tablespoons unsalted, cubed): Gives the crust a rich, tender texture and makes the curd silky smooth.
Peel of one orange: Infuses a bright orange aroma and flavor into the curd.
Fresh cranberries (12 ounces): The star ingredient, providing that signature tang and beautiful color.
Fresh orange juice (½ cup): Adds brightness and freshness to the curd.
Whole large eggs (2) and egg yolks (2): Essential for thickening the curd to a custard-like consistency.
Vanilla extract (1 teaspoon): Rounds out the flavors with a hint of warmth and sweetness.
Whipped cream (store-bought or homemade): Perfect for topping and adding lightness at serving.
Thinly sliced orange peel (optional): For an elegant, decorative touch.
Sugared cranberries (optional): Adds sparkle and extra festive flair.
Rosemary sprigs (optional): Provides an herbal note as a pretty garnish.

How to Make Cranberry Orange Curd Tart Recipe

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 350 degrees F. Mix together the graham cracker crumbs, sugar, cinnamon, and salt in a medium bowl. Pour in the melted butter and stir until everything is evenly coated and crumbly. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan, creating an even layer. Pop the tart pan onto a rimmed baking sheet to catch any drips and bake for about 18 to 20 minutes until the crust turns a lovely golden brown. Set aside to cool completely. The nuttiness and warmth of this crust is the perfect foundation for the vibrant curd filling!

Step 2: Cook the Cranberry Orange Curd

In a medium saucepot, combine the orange peel, fresh cranberries, sugar, and orange juice. Cook over medium heat, stirring often, until the cranberries have burst and softened, about 8 to 10 minutes. Then remove the orange peel and puree the mixture until smooth using either an immersion blender or a traditional blender. This fresh puree is what gives the tart that beautiful reddish hue and tangy zing.

Step 3: Incorporate Eggs and Thicken the Curd

Whisk the whole eggs and egg yolks in a separate bowl until smooth. Gradually add a small ladle of the warm cranberry mixture to the eggs while whisking constantly to temper them. Pour the egg mixture back into the saucepot with the cranberry puree. Add the butter and vanilla extract. Cook the mixture over medium-low heat for 8 to 10 minutes, stirring constantly, until it thickens into a silky curd that coats the back of a spoon. For best texture, strain the curd through a fine mesh sieve to remove any bits before filling the crust.

Step 4: Bake and Chill the Tart

Pour the smooth curd into the cooled crust and smooth the top with a spatula. Place the tart pan back on the rimmed baking sheet and bake for an additional 10 minutes. The curd will set but remain slightly jiggly—perfect for that creamy mouthfeel. Allow the tart to cool to room temperature for about an hour, then cover with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 3 days. This chilling step helps the flavors to meld and the curd to firm up just right.

How to Serve Cranberry Orange Curd Tart Recipe

A tart with two layers sits on a dark round tray on a white marbled surface. The bottom layer is a golden crumb crust with a crumbly texture. The top layer is a smooth, bright red filling that looks creamy and fresh. One slice of the tart is being lifted with a silver cake server, showing the two layers clearly. On the edge of the tart, there are sugared cranberries and small green leaves used as decoration. Nearby, a gray plate holds a piece of the tart topped with white whipped cream and orange peel strips. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping your tart with a dollop of whipped cream instantly adds a cloud-like lightness that balances the tartness of the cranberry curd. For a special presentation, scatter thin orange peel strips or sugared cranberries on top, and even tuck in a rosemary sprig for a beautiful pop of forest green and subtle herbal scent. These little details transform the tart from homemade to show-stopping in seconds.

Side Dishes

This tart pairs beautifully with a simple cup of spiced tea or a glass of sparkling wine, making it ideal for holiday gatherings or celebratory brunches. If you want to serve it alongside something, consider buttery shortbread cookies or a mild vanilla ice cream to complement the zesty curd without overpowering it.

Creative Ways to Present

For a fun twist on the classic tart, try making individual tartlets using muffin tins lined with the graham cracker crust and filling each with the curd. This makes sharing easy and adds an element of charm to your dessert spread. Alternatively, a sliced tart served on a rustic wooden board with fresh berries strewn about creates a warm, inviting centerpiece that will have everyone asking for seconds.

Make Ahead and Storage

Storing Leftovers

Leftover Cranberry Orange Curd Tart Recipe keeps beautifully covered in the fridge for up to 3 days. Be sure to wrap it tightly with plastic wrap or store it in an airtight container to prevent the crust from becoming soggy and to preserve that fresh citrus zing.

Freezing

While the tart is best enjoyed fresh due to the delicate texture of the curd and crust, you can freeze it for up to a month if necessary. Wrap the entire tart securely in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving.

Reheating

Since this tart is served chilled, reheating isn’t typically recommended as it may affect the texture of the curd. However, if you prefer, you can bring slices to room temperature before serving for a softer, less chilled bite. Avoid microwaving as it may cause separation.

FAQs

Can I use frozen cranberries for the curd?

Yes, frozen cranberries work just fine. Just make sure to thaw them completely and drain any excess liquid before starting the curd to avoid a watery consistency.

Is it possible to make the crust gluten-free?

Absolutely! You can substitute the graham crackers for a gluten-free variety or use almond flour mixed with a bit of sugar and butter for a nutty, delicious gluten-free crust option.

How long does it take for the curd to set?

After baking and cooling, the tart should chill in the refrigerator for at least 4 hours to allow the curd to fully set and flavors to develop. Overnight chilling will yield the best texture.

Can I prepare the curd in advance and assemble later?

Yes, you can make the curd a day ahead and keep it refrigerated. When ready to serve, pour it into the pre-baked crust and bake briefly as directed, then chill before serving.

What other fruits work well in this kind of curd tart?

If you love experimenting, citrus fruits like lemon, lime, or blood orange are wonderful substitutes or complements. You can also mix in pomegranate seeds for extra crunch and color.

Final Thoughts

This Cranberry Orange Curd Tart Recipe is truly a gem that combines festive flavors with a simple technique anyone can master. Whether you’re dessert-curious or looking to impress your guests, this tart brings joy with every bite. So grab those ingredients, channel your inner baker, and treat yourself and your loved ones to a slice of this delightful tart—you won’t regret it!

Cranberry Orange Curd Tart Recipe

Ingredients You’ll Need