Cranberry Curd Tart
Indulge in the vibrant flavors of this Cranberry Curd Tart Recipe, a delightful dessert that marries the tartness of fresh cranberries with the sweetness of orange juice. Set atop a spiced gingersnap crust, this visually stunning tart is perfect for any occasion—from festive celebrations to cozy weekend brunches. The creamy cranberry curd provides a refreshing tang, while the warm spices of the gingersnap crust offer a comforting contrast. Easy to prepare and customizable with your favorite toppings, this tart is sure to impress guests and family alike.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 ounces fresh cranberries
- ½ cup fresh orange juice
- Zest of one orange
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup unsalted butter (softened to room temperature)
- ⅛ teaspoon salt
- 1 and ½ cups crushed gingersnap cookies
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 5 Tablespoons unsalted butter (melted)
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed gingersnap cookies, brown sugar, ground cinnamon, and ground ginger.
- Add melted butter to the mixture and stir until well combined. Press the gingersnap mixture into the bottom and up the sides of a tart pan evenly.
- Bake for about 10 minutes or until lightly golden. Remove from oven and let cool.
- In a saucepan over medium heat, combine fresh cranberries, orange juice, zest, and granulated sugar. Cook until cranberries burst and soften.
- Remove from heat and let cool slightly before blending until smooth.
- Whisk together eggs and egg yolks in a separate bowl. Gradually add in cooled cranberry mixture while whisking continuously.
- Return this mixture to the saucepan over low heat, stirring constantly until it thickens slightly. Once thickened, remove from heat and stir in softened butter until fully incorporated.
- Pour the cranberry curd filling into the cooled gingersnap crust. Refrigerate for at least 4 hours or overnight until set.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://recipesbykayla.com/cranberry-curd-tart-recipe/