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Ingredients
Scale
- 1 and 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter
- 1 lb. fresh or frozen cranberries
- 1 cup orange juice
- 1 large egg
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 tablespoons granulated or confectioners’ sugar
- Optional sugared cranberries
Instructions
- Preheat oven to 350°F (177°C) and grease a 9-inch tart pan.
- Combine graham cracker crumbs, 3 tablespoons sugar, and 4 tablespoons melted butter in a bowl. Press into tart pan to form the crust.
- Bake crust for about 10 minutes until golden. Let cool.
- In a saucepan, combine cranberries, orange juice, and 1 cup sugar. Cook over medium heat until cranberries burst.
- Blend mixture until smooth and return to pot.
- Whisk together egg, yolks, cornstarch, and salt. Add to cranberry puree and cook, stirring until thickened.
- Stir in 3 tablespoons softened butter and vanilla. Pour into crust and chill for at least 6 hours.
- Whip heavy cream with sugar and vanilla until medium peaks form. Spread over the tart and garnish with optional sugared cranberries.
Notes
This tart can be made a day in advance to allow flavors to meld.
Fresh cranberries provide the best flavor, but frozen can be used.
For a gluten-free option, substitute graham cracker crumbs with GF alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
