Description
A luscious Cranberry Curd Tart featuring a buttery graham cracker crust and a smooth, tangy cranberry curd filling, topped with lightly sweetened whipped cream and optionally garnished with sugared cranberries. Perfectly balanced between tart and sweet, this dessert is a festive treat that requires baking and chilling to achieve its rich, creamy texture.
Ingredients
Crust
- 1 and 1/4 cups (150g) graham cracker crumbs (about 10 full-sheet graham crackers)
- 3 Tablespoons (37g) granulated sugar
- 4 Tablespoons (56g) unsalted butter, melted
Cranberry Curd Filling
- 1 lb. (454g) fresh or frozen cranberries
- 1 cup (240g/ml) orange juice
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract or vanilla bean paste
Whipped Cream Topping
- 1 cup (240g/ml) heavy cream, cold
- 2 Tablespoons granulated or confectioners’ sugar
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- optional: sugared cranberries, for garnish
Instructions
- Preheat and Prepare Tart Pan: Preheat the oven to 350°F (177°C). Lightly grease a 9-inch tart pan with a removable base using nonstick spray to ensure the tart will release easily after baking.
- Make the Crust: If using whole graham crackers, process them in a food processor or blender until fine crumbs form. In a medium bowl, combine the graham cracker crumbs with granulated sugar, then mix in the melted butter until the mixture becomes thick and sandy. Break up any large chunks. Press the mixture evenly into the bottom and up the sides of the prepared tart pan using medium pressure, forming a compact crust without over-packing.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and set aside on a cooling rack to cool slightly.
- Cook Cranberries: In a medium saucepan over medium heat, combine cranberries, orange juice, and sugar. Bring to a boil, stirring occasionally and mashing the cranberries against the pan sides to burst them. Cook until all cranberries have burst and the mixture is bubbling, about 10 minutes. Remove from heat and let cool at least 20 minutes.
- Puree Cranberries: Transfer the cooled cranberry mixture to a high-powered blender or food processor and puree until perfectly smooth, with no visible skins remaining. Pour puree back into the saucepan.
- Mix Egg Mixture: In a small bowl or measuring cup, whisk together the egg, egg yolks, cornstarch, and salt until smooth and fully combined. Gradually whisk this mixture into the cranberry puree.
- Cook Cranberry Curd: Return the saucepan to medium heat and cook the mixture, stirring constantly to prevent sticking, until it comes to a boil. Reduce heat to medium-low and simmer, stirring and scraping the bottom and sides continuously until thickened, about 5–7 minutes. (Optional: Use a candy or instant-read thermometer; the curd reaches approximately 200°F/93°C.)
- Finish Filling: Remove from heat and whisk in softened butter and vanilla extract until melted and fully incorporated. Pour the filling into the baked crust, smoothing the surface with a small offset spatula.
- Cool and Chill: Let the tart cool at room temperature for 30–45 minutes, then refrigerate for at least 6 hours or overnight to set fully.
- Make Whipped Cream: Using a handheld or stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3 minutes. If over-whipped, gently fold in a little more cold cream until smooth.
- Assemble Tart: Spread or pipe the whipped cream over the chilled cranberry curd tart. Garnish with sugared cranberries if desired.
- Serve and Store: Remove the tart pan rim carefully, slice, and serve. Cover and store any leftovers in the refrigerator for up to 3 days.
Notes
- Using room temperature eggs helps ensure a smooth curd without lumps.
- Don’t overpack the crust to keep it crumbly and tender rather than hard.
- If you don’t have a high-powered blender, you can use a food processor to puree the cranberry mixture.
- The tart needs several hours of chilling to set properly before serving.
- For decorative contrast, sugared cranberries add a festive sparkle and extra tartness.
- Medium peaks in whipped cream mean the peaks hold shape but still have a slight softness; be careful not to overwhip.
