Cranberry Curd Tart

Before You Get Started

CRANBERRIES: You can use fresh or frozen cranberries for this dessert. No need to thaw, just add to the saucepan!

ORANGE JUICE: You can use fresh or store-bought. However, I strongly recommend freshly squeezed orange juice for the best flavor.

STRAIN THE FILLING: I like to strain the curd. This is optional, but it ensures a silky smooth curd.

DON’T RUSH the chill time. It is important to chill the tart for at LEAST 6 hours so it has time to set up fully. Best to let it set overnight.

CRUST: There are lots of crust options out there to choose from. I do recommend using a baked crust because they are a little sturdier.

ingredients: cranberries, salt, eggs, vanilla, butter, sugar, confectioners sugar, orange, all-purpose flour.

How To Make Cranberry Curd Tart

STEP 1: Make the crust. I chose to make a shortbread crust because it preserves the flavor of the curd so well, rather than competing with it. However, a graham cracker crust, Biscoff crust, or any other crust would go great with this tart. Just choose a baked crust to add some sturdiness.

Combine the flour, powdered sugar, and salt in a small bowl. Stir in the melted butter and vanilla until everything is evenly moistened. Press the dough evenly into the bottom and sides of a 9-inch tart pan. Bake until golden.

***PRO TIP: Use a shot glass or small measuring cup to help press the dough into an even layer.

four pictures showing how to make the crust.

STEP 2: Make the curd. Combine the cranberries, orange juice, and sugar in a medium saucepan. Boil until the cranberries have burst open and are softened. Transfer the mixture to a high-powered blender or use an immersion blender and puree until completely smooth.

***PRO TIP: It’s important to use a high-powered blender or immersion blender to get things really smooth, especially if you don’t plan to strain the curd.

three pictures showing cooking and puree the curd.

STEP 3: Temper the eggs. In a medium bowl, whisk together the eggs. Slowly pour a thin stream of the hot cranberry liquid into the eggs while whisking. This step is important; otherwise, the eggs will scramble. Another option is to let the filling cool down to room temperature. Strain the curd through a mesh strainer.

three pictures showing tempering the eggs and straining the curd.

STEP 4: Return everything to the saucepan and bring the mixture to a boil, stirring constantly. This is important so nothing burns. Reduce the heat to a simmer and cook for 5-7 minutes or until thick. Stir in the butter and vanilla until everything is fully incorporated. Pour into the baked crust and smooth the top. Let this cool at room temperature for 30 minutes, then refrigerate for at least 6 hours, but overnight is best.

four pictures showing finishing cooking the curd.

STEP 5: Before serving, make a whipped cream topping if desired! Or make some sugared cranberries or candied orange slices for garnish. Remove the rim of the tart pan before slicing.

***KITCHEN TIP: I used a Wilton 4B piping tip to create the design shown in the photos below.

two pictures showing making whipped cream.

Variations

CRUST: As stated earlier, feel free to experiment with different crusts!

SWEETNESS: This tart is, well, a little tart! If you prefer a sweeter cranberry tart, add an extra 2 tablespoons to 1/4 cup of sugar.

JUICE: Replace the orange juice with cranberry juice, pomegranate juice, or even apple juice for a different flavor!

WHIPPED CREAM: Add a little cinnamon to your whipped cream for an extra special touch.

a slice of cranberry curd tart being held above the tart. can see the lovely layers of the whipped topping, cranberry curd, and crust.

Storage and Make-ahead

STORAGE: Store covered in the refrigerator for up to 2 days.

MAKE-AHEAD: Make the crust up to 2 days in advance. Cover well and store at room temperature. Don’t make the curd in advance, as it will set up too much and become very difficult to smooth out into an even layer. Make the tart and store it in the refrigerator, covered, for up to 2 days. Don’t add the whipped cream until ready to serve.

FREEZER-FRIENDLY: After the tart has gone through the last step of chilling in the refrigerator for at least 6 hours, wrap the whole tart (in its pan) in a double layer of plastic wrap, then a layer of foil. Freeze for up to 1 month. Thaw overnight in the refrigerator.

More Delicious Recipes!

Overhead view of a slice being taken out of the tart.

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Malinda Linnebur

Hi there, and welcome to Countryside Cravings. My name is Malinda and I love food! Here you will find recipes to please the whole family. I hope you’ll stay and have a look around.