Cranberry Orange Curd Tart
This Cranberry Orange Curd Tart is festive, tangy, and vibrant — a beautiful dessert with a spiced shortbread crust and a silky, citrusy cranberry curd. Perfect for holiday tables or cozy winter afternoons, it’s sweet, tart, and stunning in every slice.
Equipment
- 9-inch Tart Pan with Removable Bottom
- Mixing Bowls
- Saucepan
- Blender
- Fine Mesh Sieve
- Baking Sheet
- Whisk
- Spatula
Ingredients
Crust
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Filling
- 4 large egg yolks at room temperature
- 1 large egg at room temperature
- 12 oz fresh cranberries
- 1 cup white sugar
- 1 large orange zested and juiced
- 1 tsp vanilla extract
- 1 pinch salt
- 4 tbsp unsalted butter cut into 4 pieces
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, ginger, and salt in a bowl. Stir in melted butter, vanilla, and almond extract until dough forms.
- Press dough evenly into the tart pan and bake for 20–25 minutes until golden. Cool slightly.
- Whisk egg yolks and egg in a bowl until smooth. Set aside.
- In a saucepan, cook cranberries and sugar over medium heat until berries pop and mixture thickens. Remove from heat.
- Transfer to blender. Add orange zest and juice, vanilla, and salt. Blend until smooth.
- Slowly whisk the cranberry mixture into the eggs. Return to saucepan and cook over low heat, stirring until thickened.
- Remove from heat and stir in butter pieces until smooth. Strain through a fine mesh sieve.
- Pour curd into crust and bake again for 20–25 minutes until edges are set and center jiggles slightly. Cool completely, then chill before slicing.
Notes
Don’t skip straining the curd — it makes the filling silky. Chill fully before slicing. If using frozen cranberries, thaw and drain first. Decorate with sugared cranberries or powdered sugar for a festive finish.