Cranberry Curd Tart

This Cranberry Curd Tart is the perfect dessert for any occasion, especially if you’re looking to impress friends and family with something uniquely delicious. Imagine the rich, creamy filling bursting with tart cranberry flavor, all nestled in a buttery, crunchy gluten-free crust. It brings a festive vibe while being easy enough for everyday gatherings. Not only does this tart look stunning, but it also combines a delightful balance of sweet and tart flavors, making each bite a treat. Plus, the vibrant red of the cranberries adds a lovely pop of color, making it an ideal centerpiece. Join me as we explore this fun recipe that will surely become a holiday favorite or a beloved weeknight treat. Grab your apron, and let’s whip up this mouthwatering Cranberry Curd Tart together!

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

This Cranberry Curd Tart is a delightful combination of creamy, tart filling and a crunchy, gluten-free crust that creates a harmonious contrast of textures and flavors. The use of fresh cranberries ensures vibrant color and a bold taste that’s perfect for any occasion. The crisp crust supports the luscious curd beautifully, providing a satisfying contrast with every bite. Furthermore, each ingredient plays a vital role in building layers of flavor, making it not just a dessert, but an experience.

Why You’ll Love This Cranberry Curd Tart

You’ll appreciate this tart not only for its striking appearance but also for its balanced flavor profile—sweet yet tart, creamy yet crisp. Each bite evokes the spirit of the holidays, making it an ideal centerpiece for gatherings with family and friends. Whether celebrating a festive occasion or simply treating yourself, the tart hits all the right notes. You will find that its unique tangy level pairs so well with a dollop of whipped cream or a scoop of ice cream.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup walnuts
• 1/4 cup + 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon cardamom
• 5 tablespoons cold unsalted butter, cubed
• 12 ounces fresh cranberries
• Zest of 1 lemon
• 3/4 cup + 2 tablespoons sugar, divided
• 1/4 cup water
• 1/2 cup freshly squeezed lemon juice (or orange juice for a less tart flavor)
• 2 large eggs
• 2 large egg yolks
• 4 tablespoons unsalted butter, room temperature
• Pinch of salt

Making the Tart Crust

Prepare the Oven and Tart Pan

First things first, preheat your oven to 350°F. While that’s warming up, lightly grease a tart pan with a removable bottom using butter or baking spray. Make sure to pay attention to the sides so the crust comes out easily later!

Mix the Crust Ingredients

In a food processor, combine rolled oats, walnuts, brown sugar, cinnamon, salt, and cardamom. Process this mixture until finely chopped. It should resemble a coarse flour—don’t worry if it’s not perfectly smooth; a little texture brings character.

Incorporate the Butter

Gradually pulse in the cubed cold butter until the mixture looks like a crumbly dough that sticks together when you pinch it. You want it to hold together but not be too wet.

Press into Pan

Now, turn the mixture out into your prepared tart pan. Press it evenly across the bottom and up the sides. Take your time here, ensuring it’s even to create a lovely tart shape.

Chill and Bake the Crust

Once pressed, refrigerate the crust for about 15 minutes. This step helps the crust maintain its shape during baking. After chilling, place the tart pan on a baking sheet and bake for 15 minutes. If you notice that the center puffs up, gently press it down. Allow it to cool completely before adding the filling.

Making the Cranberry Curd Filling

Simmer the Cranberries

Time to make that luscious filling! In a saucepan, combine your fresh cranberries, lemon zest, 3/4 cup of sugar, and water. Bring this mixture to a gentle simmer, cooking for about 15 minutes. Stir occasionally until the cranberries soften and start breaking down.

Blend Until Smooth

Once it has simmered, remove it from heat and let it cool for about 5 minutes. After that, transfer the mixture to a blender and blend until smooth. This step creates a velvety filling that’s truly irresistible.

Return to the Pot

Now pour the blended cranberry mixture back into the saucepan. Heat it over medium-low heat, whisking in the remaining ingredients, including the extra 2 tablespoons of sugar one at a time. Patience is key; take your time to ensure everything is well incorporated.

Thicken the Curd

Continue cooking this mixture for about 10 minutes, whisking constantly until it thickens. You’ll know it’s ready when it coats the back of a spoon.

Strain the Mixture

Next, strain the thickened cranberry curd through a fine mesh strainer into a large bowl. Use a spatula to push it through, ensuring you capture all that delicious flavor. This step ensures a silky texture for your filling.

Fill the Tart

Finally, pour the strained filling into the cooled tart crust. Smooth it out nicely, then refrigerate for at least 3 hours or until fully set. This chilling time is crucial for the filling to firm up properly.

Serving Suggestions

For a lovely finishing touch, garnish your tart with sugared cranberries or candied lemon slices. These not only add elegance but also enhance the overall flavor. Serve it chilled for a refreshing dessert that’s bound to complement any meal beautifully.

Tips for Success

• Make sure your cranberries are fresh for the absolute best flavor.
• Allow the tart to set in the fridge thoroughly, ensuring optimal texture.
• Feel free to experiment with the flavor by using different citrus juices, like orange for a sweeter touch.

Variations

• If fresh cranberries are out of season, don’t worry! You can substitute with frozen cranberries; just ensure to thaw them before cooking.
• For a different flavor profile, try using almond or pecan meal instead of walnuts.
• Top your tart with whipped cream for a richer dessert experience that everyone will love.

Storage Tips

To keep your tart fresh, store it in an airtight container in the refrigerator for up to 3 days. If you want to store it longer, freeze the curd filling and crust separately. Assemble everything just before serving for the best outcome.

Pairing Ideas

This tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, it complements a cup of black tea or spiced cider wonderfully. The contrasting flavors enhance your dessert experience, making each bite special.

FAQs

1. Can I make the tart crust ahead of time?
Yes! The crust can be prepared a day in advance and stored in the refrigerator.

2. What can I use instead of fresh cranberries?
Frozen cranberries work just fine; just make sure to thaw them before cooking.

3. How do I know when the cranberry curd is thick enough?
The curd should coat the back of a spoon when it’s ready.

4. Can I freeze the tart?
Yes, you can freeze the tart without toppings. Just remember to thaw it overnight in the refrigerator before serving.

5. What is the best way to garnish this tart?
Sugared cranberries or candied lemon slices are excellent choices for adding both color and flavor.

Every bite of this Cranberry Curd Tart is a delightful experience. With its stunning appearance and delightful balance of flavors, it is sure to impress your guests. Whether you’re a seasoned baker or a cooking enthusiast, this recipe is simple enough to recreate while being impressive enough to wow everyone at the table. Enjoy the burst of cranberry flavor in this creamy tart—it’s bound to become a family favorite!

Print