4.5
2 ratings

Cranberry Curd Tart

Berry delicious!
cranberry curd tart

Courtesy of In The Raw® brand

This tart has a buttery gingersnap crust filled with a bright and sweet cranberry curd. The sugar cranberry garnish is a delicious topping that looks fancy, but is actually very simple.

Courtesy of In The Raw® brand

Ingredients

For the crust

  • 1 1/2 Cup gingersnap cookie crumbs
  • 1/2 Cup Sugar In The Raw
  • 1/4 Teaspoon fine sea salt
  • 4 Tablespoons butter, melted

For the cranberry curd:

  • 12 Ounces fresh or frozen cranberries
  • 1 Cup Sugar In The Raw
  • Finely grated zest of 1 orange
  • 1/2 Cup fresh orange juice (from about 2 large oranges)
  • 6 Tablespoons unsalted butter, cut into small pieces
  • 3 large eggs, beaten

To serve

  • 3/4 Cups Sugar In The Raw, divided
  • 1/2 Cup fresh or frozen cranberries
  • Thin strips of orange zest

Directions

For the crust

Preheat oven to 350℉.

Spray a 9” two-piece tart pan with cooking spray.

In a medium bowl stir together cookie crumbs, sugar, salt, and butter.

Press mixture evenly in bottom and up sides of tart pan.

Bake until set, about 15 minutes.

For the cranberry curd:

In a medium saucepan combine cranberries, sugar, orange zest and juice.

Bring to a simmer over medium-high heat and cook until cranberries burst, about 8 minutes.

Strain cranberry mixture through a sieve over a medium saucepan, pressing on berries to extract all the juice and pulp.

Discard anything left in the sieve.

Stir butter and eggs into cranberry puree.

Cook, stirring constantly, over medium-low heat until mixture is steaming and thickened (about 170℉), then scrape into crust.

Bake tart for 10 minutes.

Transfer to a rack to cool completely.

To serve

In a small saucepan combine ½ cup sugar and ½ cup water.

Bring to a simmer, then take off heat, add cranberries, and let steep 10 minutes.

Strain cranberries and transfer them to a rack to dry for 10 minutes.

In a food processor pulse remaining ¼ cup sugar until finely ground.

Roll cranberries in sugar to coat and place back on rack to dry for 10 more minutes.

Before serving, garnish tart with cranberries and orange zest.