Description
This Cranberry Curd Tart combines a golden, buttery graham cracker crust with a luscious, tangy cranberry and orange curd filling. Perfectly set and chilled, this elegant tart is topped with whipped cream and optional garnishes for a stunning holiday dessert that balances sweet and tart flavors.
Ingredients
For the Graham Cracker Crust
- 10 graham cracker sheets (crushed into crumbs, about 1-1/2 cups)
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
- 7 tablespoons butter, melted
For the Cranberry Curd
- Peel of one orange
- 12 ounces fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 2 whole large eggs
- 2 egg yolks
- 1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
- 1 teaspoon vanilla extract
For Serving and Garnish
- Whipped cream (store bought or homemade)
- Thinly sliced orange peel (optional)
- Sugared cranberries (optional)
- Rosemary sprigs (optional)
Instructions
- Make the Graham Cracker Crust: Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, sugar, cinnamon, and salt. Add melted butter and stir with a fork until combined. Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan. Place the tart pan on a rimmed baking sheet.
- Bake the Crust: Transfer the crust to the oven and bake for 18 to 20 minutes or until it turns golden brown. Remove the tart pan and allow the crust to cool completely on a cooling rack before filling. Keep the oven on.
- Cook Cranberries for the Curd: In a medium saucepot, combine orange peel, fresh cranberries, sugar, and orange juice. Cook over medium heat, stirring frequently, until cranberries are very soft and most have burst, about 8 to 10 minutes.
- Puree the Cranberry Mixture: Remove and discard the orange peel. Use an immersion blender to puree the cranberry mixture until smooth, or transfer it to a blender and blend thoroughly.
- Prepare Egg Mixture: In a medium bowl, whisk together the whole eggs and egg yolks until smooth. Slowly add one ladleful of the warm cranberry mixture to the eggs while whisking constantly to temper them.
- Combine and Cook Curd: Pour the egg mixture back into the pot with the remaining cranberry mixture. Add the butter and vanilla extract. Cook over medium-low heat, stirring constantly, until the mixture thickens, about 8 to 10 minutes. Immediately strain the curd through a fine-mesh strainer into a large liquid measuring cup to remove solids.
- Fill and Bake the Tart: Pour the strained custard into the cooled crust and smooth the top with a spatula. Place the tart (on the rimmed baking pan) back into the oven and bake for 10 minutes. The curd should be set but slightly jiggly when gently shaken.
- Cool and Chill: Remove the tart from the oven and allow it to cool at room temperature for 1 hour. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 3 days to fully set the curd.
- Serve: Cut the tart into 8 slices. Serve topped with whipped cream and optionally garnish with thinly sliced orange peel, sugared cranberries, and rosemary sprigs for a festive presentation.
Notes
- For sugared cranberries, toss fresh cranberries with sugar and let them dry on parchment paper until crystallized.
- You can prepare the tart one day ahead to allow the curd to set well in the refrigerator.
- If you don’t have an immersion blender, a countertop blender works perfectly for pureeing the cranberry mixture.
- Be sure to whisk the eggs while tempering with warm mixture to avoid scrambling.
- Use fresh orange juice for the best flavor; bottled juice may alter the tartness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
