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Cranberry Curd Tart

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Cranberry Curd Tart is an elegant, festive dessert with a buttery tart crust filled with silky, tangy cranberry curd. Its vibrant red color and refined flavor make it a show-stopping choice for holiday gatherings or special occasions.

Ingredients

Units Scale
  • 1 1/2 cups fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 1/2 cup orange juice
  • 1 tbsp orange zest
  • 4 tbsp unsalted butter
  • 2 large eggs
  • 2 egg yolks
  • 1 1/4 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 2–3 tbsp cold water

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare the crust: In a bowl, combine flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, 1 tbsp at a time, until a dough forms.
  3. Press the dough into a tart pan. Chill for 30 minutes.
  4. Prick the crust with a fork and prebake for 20 minutes. Let it cool completely.
  5. Make the curd: In a saucepan, combine cranberries, sugar, orange juice, and zest. Simmer until cranberries pop and soften, about 10 minutes.
  6. Blend the cranberry mixture until smooth, then strain to remove skins.
  7. Return to pan and whisk in butter, eggs, and egg yolks. Cook over medium heat, whisking constantly, until thickened, about 5–7 minutes.
  8. Pour curd into the cooled crust. Smooth the top.
  9. Bake at 325°F (165°C) for 10–15 minutes, until the filling is just set.
  10. Let cool completely, then chill for 2–3 hours before serving.
  11. Garnish with sugared cranberries or herbs if desired.

Notes

  • Use whole cranberries—bottled juice won’t give the right consistency or flavor.
  • Straining the curd ensures a smooth, silky texture.
  • Make a day in advance for best flavor and texture.
  • Store in the fridge, covered, for up to 4 days or freeze without garnish for up to 1 month.
  • Best served chilled or at room temperature; no reheating needed.

Nutrition

Find it online: https://tastyera.com/cranberry-curd-tart/