Cranberry Orange Curd Tart
This Cranberry Orange Curd Tart is pure sunshine in dessert form — bright, tangy, buttery, and beautiful. With a spiced shortbread crust and glossy cranberry-orange filling, it's festive and elegant yet completely approachable for all bakers.
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 for structure
- 1/4 cup white sugar adds light sweetness
- 1 1/2 tsp ground ginger for warmth
- 1/4 tsp salt balances sweetness
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract for depth
- 1/4 tsp almond extract optional, for nutty aroma
Filling
- 4 large egg yolks room temperature
- 1 large egg room temperature
- 12 oz fresh cranberries or thawed frozen
- 1 cup white sugar balances tartness
- 1 large orange zested and juiced
- 1 tsp vanilla extract
- 1 pinch salt
- 4 tbsp unsalted butter cut into pieces
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom.
- In a bowl, combine flour, sugar, ginger, and salt. Stir in melted butter, vanilla, and almond extract. Mix until a dough forms.
- Press dough into tart pan and up the sides. Place on a baking sheet and bake 20–25 minutes until golden. Let cool slightly.
- In a bowl, whisk egg yolks and whole egg until smooth. Set aside.
- In a saucepan, cook cranberries and sugar over medium heat until berries pop and mixture thickens. Remove from heat.
- Transfer mixture to blender. Add orange zest and juice, vanilla, and salt. Blend until smooth, venting lid slightly.
- Slowly pour cranberry mix into whisked eggs, stirring constantly. Return to saucepan and cook over low heat until thick and glossy.
- Remove from heat and stir in butter until melted. Strain curd through fine mesh sieve.
- Pour curd into cooled crust. Bake again for 20–25 minutes until edges are set and center jiggles slightly. Cool completely, then chill before slicing.
Notes
Use room-temp eggs, don’t skip straining, and cool fully before slicing for perfect texture. Garnish with powdered sugar or sugared cranberries for a festive finish.