Description
This Cranberry Tart features a crisp gingersnap cookie crust filled with a tangy cranberry curd and topped with light, fluffy orange-scented whipped cream. Perfectly balanced between sweet and tart, this elegant dessert is ideal for festive occasions or a refreshing treat.
Ingredients
Crust
- 2 ¼ cups (about 10 oz) gingersnap cookie crumbs
- 2 tbsp granulated sugar
- ½ tsp kosher salt
- ⅓ cup (⅔ stick) unsalted butter, melted
Filling
- 3 large egg yolks
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp kosher salt
- 1 ½ cups cranberry juice (no sugar added)
- 2 tbsp fresh lemon juice
- 2 tbsp unsalted butter
Whipped Cream Topping
- 1 ½ cups heavy cream
- 3 tbsp powdered sugar
- 1 tbsp orange zest
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375°F. Grease a 9-inch round tart pan with a removable bottom and set aside.
- Make the crust: In a large bowl, combine the gingersnap cookie crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of the prepared tart pan. Bake for 10-15 minutes until lightly browned and dry to the touch. Remove from oven and cool completely.
- Prepare the filling base: Whisk the egg yolks in a medium bowl and set aside. In a saucepan, combine granulated sugar, cornstarch, and salt. Add cranberry juice and fresh lemon juice, whisking to dissolve the sugar.
- Cook the curd: Place the saucepan over medium heat, whisking constantly until the mixture bubbles and thickens, about 6-8 minutes. Remove from heat.
- Temper the egg yolks: Gradually add two ladlefuls of the hot cranberry mixture to the egg yolks while whisking to temper them. Stir the tempered egg yolks back into the saucepan. Return to medium heat and whisk constantly until the curd thickens further and bubbles, about 2-3 minutes. Remove from heat and stir in butter until melted.
- Fill the crust: Pour the cranberry curd into the cooled crust and smooth the surface with a spatula. Cover directly with plastic wrap to prevent a skin from forming. Refrigerate until the curd is fully chilled, 4-6 hours.
- Make the whipped cream topping: In a stand mixer bowl, combine heavy cream, powdered sugar, and orange zest. Mix on medium speed until frothy, about 2-3 minutes. Increase to high speed and whip until soft peaks form, 3-4 minutes.
- Assemble and serve: Dollop or spread the whipped cream over the chilled tart before serving. Optionally, garnish with sugar-coated orange zest for added flair.
Notes
- Ensure the crust is completely cooled before adding the filling to prevent curd from melting.
- Tempering the egg yolks is crucial to avoid scrambled eggs in the curd.
- Covering the curd with plastic wrap directly on the surface prevents a skin from forming while chilling.
- This tart is best served chilled and consumed within 2 days for optimal freshness.
- For a gluten-free version, substitute gingersnap crumbs with gluten-free ginger cookies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
