Cranberry-Orange Curd Tart
This cranberry-orange curd tart is like sunshine wrapped in buttery shortbread. The zingy cranberry swirl and that bright citrus pop bring life to any holiday dessert table.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ tsp ground ginger
- Pinch of salt
- ½ cup melted butter
- ½ tsp vanilla extract
- ¼ tsp almond extract
For the Cranberry-Orange Curd:
- 2 cups fresh or frozen cranberries
- ¾ cup sugar
- 1 tbsp orange zest
- ⅓ cup fresh orange juice
- Pinch of salt
- 2 large egg yolks + 1 whole egg
- 6 tbsp unsalted butter cubed
Instructions
- Preheat oven to 350°F and grease a 9-inch tart pan with a removable bottom.
- In a bowl, mix flour, sugar, ginger, and salt. Stir in melted butter, vanilla, and almond extract. Press into tart pan and bake for 20–25 minutes until golden.
- In a saucepan, cook cranberries and sugar over medium heat until berries pop and soften, about 10 minutes. Add orange zest, juice, and salt. Cool slightly, then purée until smooth.
- In a heatproof bowl, whisk eggs. Slowly add cranberry-orange mixture while whisking constantly. Return to pan and cook on low, stirring constantly, until thickened. Stir in butter one cube at a time until smooth.
- Strain curd through a fine sieve into baked crust. Smooth top and bake for 20–25 minutes until edges are set and center jiggles slightly.
- Cool tart at room temp for at least 30 minutes. Chill longer for firmer set. Serve cold with whipped cream if desired.
Notes
Use a fine-mesh sieve for the silkiest texture. Don’t overbake—the center should still wobble slightly. Frozen cranberries work great, and blood oranges add drama.