Cranberry Curd Tart

The holidays are always a sensory delight, but there’s something truly special about the vibrant ruby-red hue of a Cranberry Curd Tart sitting at the center of your festive table. Picture it—light reflecting off that beautifully crafted filling, fragrant notes of orange mingling with the tartness of fresh cranberries, topped with a fluffy cloud of whipped cream. As you take the first bite, the contrasting textures of the buttery graham cracker crust and the smooth, silky curd come together like a joyful harmony that sings of celebration.

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This tart evokes memories of baking days spent with loved ones, the warmth of the oven filling the kitchen, and laughter mingling with the sweet-tart scent. Every forkful takes you back to those cherished moments, reminding you that the best part of the holidays isn’t just the food but the love shared around the table. Now, it’s time for you to create your own memories with this delightful Cranberry Curd Tart. I can’t wait for you to try it!

Why You’ll Love This Recipe

• Simple & Quick: Whip this up in under an hour with minimal fuss.
• Irresistible Flavor: Sweet-tart goodness that dances across your taste buds.
• Eye-Catching Appeal: Stunning berry color perfect for holiday gatherings.
• Flexible Serving: Great for dessert, brunch, or a snack at any time!
• Diet-Friendly Options: Easily adaptable to gluten-free or dairy-free diets.

Ingredients You’ll Need

• Graham Cracker Crumbs (1 and 1/4 cups): Made from about 10 full-sheet graham crackers; this forms the sweet, crunchy base. Use store-bought crumbs or crush the crackers yourself for a fresher taste.

• Granulated Sugar (3 Tablespoons + 1 cup): The added sugar in the crust balances the tartness of the cranberries, while the cup for the curd infuses it with sweetness. If you’re looking for alternatives, brown sugar can give a richer flavor.

• Unsalted Butter (4 Tablespoons + 3 Tablespoons): Helps bind the crust and adds richness to the curd. Room temperature butter works best for the tart filling, while melted butter is key for the crust.

• Fresh or Frozen Cranberries (1 lb.): Their natural tartness is essential for creating that signature flavor. Frozen cranberries can be used as a convenient substitute; just be sure to thaw them beforehand.

• Orange Juice (1 cup): Zesty and bright, it brings a burst of flavor to the tart, complementing the cranberries beautifully. Fresh-squeezed juice is ideal, but bottled juice works too.

• Large Eggs (1 + 2 yolks): Room temperature eggs create a creamy texture in the filling. If you need a substitute, consider using flax eggs for a vegan version.

• Cornstarch (2 Tablespoons): This thickens the curd to create a luxurious texture. Arrowroot powder can be used as an alternative if you have it on hand.

• Salt (1/4 teaspoon): Enhances the flavors and balances the sweetness. A pinch of sea salt can add a gourmet touch.

• Unsalted Butter (3 Tablespoons, softened): Added to the curd at the end for creaminess and depth of flavor. Make sure it’s soft enough to blend in beautifully.

• Pure Vanilla Extract (1 teaspoon + 1/2 teaspoon): Enhances the overall flavor profile of the tart. Vanilla bean paste is a delightful substitute that can elevate the taste even further.

• Heavy Cream (1 cup): Incredibly luscious, it creates a decadent whipped topping. Make sure it’s cold for the best whipping results; you can replace it with coconut cream for a dairy-free option.

• Granulated or Confectioners’ Sugar (2 Tablespoons): Adds sweetness to the whipped cream; either will work, based on your preference.

• Optional Sugared Cranberries: These add a festive touch and a bit of crunch on top of the whipped cream. They’re simple to make at home and look stunning!

How to Make Cranberry Curd Tart

Preheat and Prepare: Start by preheating your oven to 350°F (177°C). While it warms, lightly grease a 9-inch tart pan with a removable base using nonstick spray. This will help the tart release easily once baked.

Mix the Crust: In a medium bowl, combine graham cracker crumbs and 3 tablespoons of granulated sugar. Stir in 4 tablespoons of melted unsalted butter until the mixture resembles thick, coarse sand. Press this mixture firmly but gently into the bottom and up the sides of the tart pan until it holds together well.

Bake the Crust: Place the crust in your preheated oven and bake for about 10 minutes. The crust should look slightly golden and fragrant. Remove it from the oven and let it cool on a wire rack while you prepare the filling.

Cook the Cranberries: In a medium saucepan over medium heat, combine 1 pound of cranberries, 1 cup of orange juice, and 1 cup of granulated sugar. Bring this mixture to a vibrant boil, stirring often until the cranberries burst and become mushy, around 10 minutes. Don’t hesitate to mash a few against the pot for a smoother texture.

Blend the Mixture: Once cooled for about 20 minutes, transfer the cranberry mixture to a blender or food processor and puree until smooth, ensuring no cranberry skin remains. Return it to the saucepan.

Whisk the Egg Mixture: In a separate bowl, beat together 1 whole egg, 2 egg yolks, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt until smooth. Pour this into the cranberry puree and whisk until combined.

Cook the Curd: Set the saucepan back on medium heat and bring the mixture to a steady boil, stirring continuously until it thickens—about 5-7 minutes. If you check with a thermometer, you’re aiming for about 200°F (93°C). This ensures that the curd is cooked properly without scrambling the eggs.

Incorporate Butter and Vanilla: Once thickened, remove it from heat. Add in 3 tablespoons of softened butter and 1 teaspoon of pure vanilla extract, whisking until the butter has melted and fully mingled with the curd. Pour this beautiful filling into your prepared crust, smoothing the top with a spatula. Let it cool at room temperature for 30-45 minutes before refrigerating for at least 6 hours, or overnight if possible.

Whip the Cream: When you’re ready to serve, whip 1 cup of cold heavy cream with 2 tablespoons of sugar and 1/2 teaspoon of vanilla, beating until medium peaks form. Medium peaks are perfect for a topping that won’t melt away too quickly. If you whip it too much, add a little more cream and fold gently to restore its fluffiness.

Garnish and Serve: Spread the whipped cream over the chilled tart and, if desired, decorate with sugared cranberries for a pop of color and crunch. Carefully remove the rim from the tart pan, slice it, and get ready for smiles all around.

Storing & Reheating

To store your Cranberry Curd Tart, simply cover it with plastic wrap or foil and place it in the fridge, where it will keep for up to 3 days. If you want to enjoy it longer, wrap it tightly and freeze for up to 3 months. To thaw, move it to the fridge overnight. Reheat gently in a 300°F oven for about 10 minutes, but prepare for the texture and flavors to evolve a bit as it thaws.

Chef’s Helpful Tips

• Watch for overcooking the curd; the key is to keep stirring and remove from heat once thickened to prevent scrambling the eggs.
• Always use room temperature eggs; they blend in better and create a smoother filling.
• If the tart crust feels too crumbly, a touch more melted butter can help hold it together.
• To enhance the flavor, consider adding a dash of cinnamon or nutmeg to the cranberry filling.
• This tart can be made a day ahead for convenience, allowing the flavors to deepen overnight.

The Cranberry Curd Tart is not just a dessert; it’s an experience, a beautifully vibrant addition to your festive spread that everyone will talk about. So invite your friends and family, and gather around for a slice. Let the sweetness and tartness blend on your palate, wrapping you in warmth and joy, one bite at a time.

Recipe FAQs

Can I use frozen cranberries for this tart?

Absolutely! Frozen cranberries work perfectly in this recipe. Just ensure that they are fully thawed before using them in the cooking step, as this will help release their juices for that luscious filling.

How should I store leftovers?

Leftover tart should be covered and stored in the refrigerator if you plan to eat it within three days. For longer storage, wrap it well and freeze for up to three months. Just remember, the texture may change slightly, but don’t worry—it’s still delicious!

Can I make this tart vegan?

Yes, you can substitute the eggs with flax eggs or aquafaba, and use dairy-free butter and coconut cream for the whipped topping. This way, everyone can enjoy a slice of your gorgeous tart!

How far in advance can I make the tart?

You can prepare the tart a day ahead, allowing the curd to set properly in the refrigerator overnight. This also allows the flavors to meld beautifully for added depth. Just whip the cream right before serving for an optimal fresh taste!

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