Cranberry Curd Tart

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

Course: Dessert, Fruit dessert

Cuisine: American

Keyword: cranberry curd tart

Prep Time: 20

Cook Time: 25

CHILL TIME:: 6

Total Time: 6 45

Servings: slices

Calories: 578kcal

Author: Malinda Linnebur

This sweet-tart cranberry curd tart is beautiful to look at and tastes amazing! The shortbread crust doesn't take away from the awesome cranberry flavor but compliments it well.

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Ingredients

CRUST:

1 cup (135g) all-purpose flour
¼ cup (30g) confectioners sugar
¼ teaspoon salt
½ cup (113g) unsalted butter, melted
1 teaspoon vanilla

CRANBERRY CURD:

12 ounces (340g) fresh cranberries
½ cup (120ml) orange juice (fresh is best!)
1 cup (220g) granulated sugar
2 large eggs
2 egg yolks
4 tablespoons unsalted butter
2 teaspoons vanilla

WHIPPED CREAM:

1 cup (240ml) heavy whipping cream, cold
2 tablespoons confectioners sugar
½ teaspoon vanilla

Instructions

CRUST:

Preheat oven to 350℉.
In a small bowl, combine the flour, sugar, and salt. Add the melted butter and vanilla and stir until everything is evenly moistened. Press the dough evenly into the bottom and sides of a 9 inch tart pan with a removable bottom. Place on a baking sheet and bake for 20 minutes or until lightly golden brown.
1 cup (135g) all-purpose flour, ¼ cup (30g) confectioners sugar, ¼ teaspoon salt, ½ cup (113g) unsalted butter, melted, 1 teaspoon vanilla

CRANBERRY CURD:

In a medium saucepan, combine the cranberries, orange juice, and sugar. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the cranberries have burst and become soft. Pour into a high-powered blender (or use an immersion blender) and puree until completely smooth.
12 ounces (340g) fresh cranberries, ½ cup (120ml) orange juice (fresh is best!), 1 cup (220g) granulated sugar
In a medium bowl, whisk together the eggs. In a very thin stream, pour the hot cranberry mixture into the eggs while whisking vigorously. Strain this through a fine mesh strainer to remove any chunks. This is optional, but I highly recommend doing it.
2 large eggs, 2 egg yolks
Pour everything back into the same saucepan. Bring to a boil, while stirring constantly. Reduce to a simmer and cook for 5-7 minutes or until thickened, stirring constantly. Remove from heat and stir in the butter and vanilla until fully incorporated. Pour into baked crust and smooth into an even layer. Cool at room temperature for 30 minutes then chill in the refrigerator for at least 6 hours but overnight is best.
4 tablespoons unsalted butter, 2 teaspoons vanilla

WHIPPED CREAM:

In a large bowl, using a handheld or stand mixer fitted with a whisk attachment, whip the cream, sugar, and vanilla on high speed until medium-stiff peaks form. Top tart with whipped cream. Remove rim from the tart and slice.
1 cup (240ml) heavy whipping cream, cold, 2 tablespoons confectioners sugar, ½ teaspoon vanilla

Notes

NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.

Nutrition