Cranberry Curd Tart (Printable version)
Crisp buttery crust paired with smooth cranberry curd in a vibrant, festive tart.
# Ingredient List:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 tablespoons ice water
→ Cranberry Curd
07 - 12 ounces fresh or frozen cranberries
08 - 3/4 cup granulated sugar
09 - 1/4 cup water
10 - 1 tablespoon orange zest
11 - 1/4 cup fresh orange juice
12 - 1/8 teaspoon salt
13 - 4 large egg yolks
14 - 2 large eggs
15 - 6 tablespoons unsalted butter, cut into pieces
→ Garnish (optional)
16 - Fresh cranberries
17 - Powdered sugar
18 - Whipped cream
# How to Make It:
01 - Set the oven to 350°F (175°C) to prepare for baking.
02 - Pulse flour, powdered sugar, and salt in a food processor. Add cold cubed butter and pulse until coarse crumbs form. Incorporate egg yolk and ice water, pulsing until the dough just comes together.
03 - Press the dough evenly into a 9-inch tart pan with removable bottom, covering base and sides. Prick the base with a fork and freeze for 15 minutes.
04 - Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment. Bake an additional 10–12 minutes until golden brown. Let cool completely.
05 - Combine cranberries, sugar, water, orange zest, orange juice, and salt in a saucepan. Simmer over medium heat until berries burst, approximately 10 minutes.
06 - Blend the cooked cranberry mixture until smooth. Strain through a fine mesh sieve back into the saucepan, discarding solids.
07 - Whisk together egg yolks and whole eggs in a bowl. Gradually whisk a small amount of the warm cranberry mixture into the eggs to temper, then return the egg mixture to the saucepan.
08 - Over medium-low heat, stir constantly until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Avoid boiling.
09 - Remove from heat and stir in unsalted butter pieces until the curd is smooth and glossy.
10 - Pour the cranberry curd into the cooled tart crust and smooth the surface. Refrigerate for at least one hour before serving.
11 - Optionally, decorate with fresh cranberries, a dusting of powdered sugar, or whipped cream as desired.
# Expert Suggestions:
01 -
- The filling is impossibly silky and rich, like you've unlocked a pastry chef secret without the stress
- Those cranberries give you tart brightness balanced with just enough sweetness—your guests will ask for the recipe
- It looks absolutely showstopping but the techniques are more forgiving than you'd think
02 -
- Temperature control is everything with the curd—too high heat and you'll scramble the eggs. Too low and it takes forever. Medium-low and patience will get you there
- Don't skip tempering the eggs. This step, which takes just two minutes, is what prevents curdled eggs and ensures that silky texture everyone loves
- Blind baking the crust isn't optional—it prevents a soggy bottom. Your crust will be crisp and golden instead
03 -
- Use a kitchen thermometer if you have one—cooking the curd to 160°F ensures food safety and perfect texture every time without guesswork
- If your curst cracks slightly during blind baking, don't panic. You can patch small cracks with a bit of leftover dough, and the curd filling will cover imperfections anyway