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Cranberry Curd Tart

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This cranberry curd tart features a crisp, buttery shortbread-style crust filled with a silky, vibrantly tart-sweet cranberry curd. Bright ruby red and beautifully smooth, it is a showstopping holiday dessert topped with whipped cream and sugared cranberries.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 to 2 tablespoons ice water
  • 3 cups (12 oz) fresh or frozen cranberries
  • 3/4 cup water
  • 3/4 cup granulated sugar
  • 1 tablespoon orange zest
  • 3 large egg yolks
  • 2 large eggs
  • 1/4 cup fresh orange juice
  • 6 tablespoons unsalted butter, cubed
  • Pinch of salt
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Sugared cranberries and fresh mint or rosemary sprigs, for garnish

Instructions

  1. Make the crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon ice water and pulse until the dough just comes together, adding more water if needed.
  2. Shape the dough into a disc, wrap it, and chill for at least 1 hour.
  3. Preheat the oven to 375°F (190°C). Roll the dough into a 12-inch circle and press it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the bottom with a fork, and freeze for 15 minutes.
  4. Line the crust with parchment and pie weights. Bake for 15 minutes, then remove the weights and bake for 10 to 12 minutes more until deep golden brown. Cool completely.
  5. Make the cranberry puree: In a medium saucepan, combine the cranberries, 3/4 cup water, 3/4 cup sugar, and orange zest. Cook over medium heat for 8 to 10 minutes, until the cranberries burst and the mixture is soft and jammy.
  6. Blend the cranberry mixture until completely smooth, then press it through a fine-mesh sieve into a bowl, discarding the solids. You should have about 1 1/4 cups of smooth puree.
  7. In a medium saucepan, whisk together the egg yolks, whole eggs, orange juice, and salt. Add the cranberry puree and whisk to combine.
  8. Cook over medium-low heat, whisking constantly, for 6 to 8 minutes, until the curd thickens and coats the back of a spoon (about 170°F or 77°C). Do not let it boil.
  9. Remove from the heat and whisk in the cubed butter, a few pieces at a time, until melted and smooth. Strain the curd again through a fine-mesh sieve for the silkiest texture.
  10. Pour the warm curd into the cooled tart shell and smooth the top. Cover and refrigerate for at least 4 hours, or until completely set.
  11. Before serving, whip the cold cream with the powdered sugar and vanilla to medium-stiff peaks. Pipe or dollop it around the edge of the tart.
  12. Garnish with sugared cranberries and fresh mint or rosemary. Slice with a clean, sharp knife and serve chilled.

Notes

  • Frozen cranberries work just as well as fresh. No need to thaw before cooking.
  • Straining the puree and the finished curd is the secret to an ultra-smooth, glossy texture.
  • Stir constantly while cooking the curd so the eggs do not scramble. If you see small lumps, strain the curd well.
  • Press plastic wrap directly onto the surface of leftover curd to prevent a skin from forming.
  • Blind-bake the crust until fully golden so it stays crisp under the moist curd filling.
  • The cranberry curd can be made up to 5 days ahead and stored in the refrigerator. It is also delicious on toast, scones, and yogurt.
  • Store the finished tart covered in the refrigerator for up to 3 days. Add the whipped cream just before serving.
  • Store-bought tart shells or a graham cracker crust can be used as a shortcut.

Nutrition

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