Go Back
–+ servings
Slice of Cranberry Curd Tart topped with whipped cream and sugared cranberries on a plate with a fork.

Cranberry Curd Tart

A jewel-toned Cranberry Curd Tart with a buttery crumb crust and a billowy whipped topping that feels made for special occasions.
5 from 1 vote
Print Pin
Course: Dessert, Holiday
Cuisine: American, Seasonal
Keyword: cranberry curd, Cranberry Curd Tart, cranberry tart, festive baking, holiday dessert
Prep Time: 25 minutes
Cook Time: 25 minutes
Chill Time: 6 hours
Total Time: 6 hours 50 minutes
Servings: 10 Slices
Calories: 380kcal
Cost: $14

Ingredients

  • 1 ¼ cups graham cracker crumbs finely crushed from about 10 full sheets
  • 3 tablespoons granulated sugar for lightly sweetening the crust
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 pound cranberries fresh or frozen used straight from the freezer if frozen
  • 1 cup orange juice fresh or bottled pulp is fine
  • 1 cup granulated sugar for the cranberry filling
  • 1 large egg at room temperature
  • 2 large egg yolks at room temperature
  • 2 tablespoons cornstarch for thickening the curd
  • ¼ teaspoon salt to balance the sweetness
  • 3 tablespoons unsalted butter softened for a smooth finish
  • 1 teaspoon vanilla extract or vanilla bean paste for extra aroma
  • 1 cup heavy cream very cold for whipping
  • 2 tablespoons sugar granulated or powdered for the whipped cream
  • ½ teaspoon vanilla extract for the whipped cream
  • Optional sugared cranberries for garnish and decoration

Instructions

  • Heat the oven to 350°F (177°C) and lightly coat a 9-inch tart pan with nonstick spray.
  • Stir together the graham crumbs and sugar, then mix in the melted butter until the mixture looks like damp sand.
  • Press the crumb mixture evenly across the bottom and up the sides of the pan using gentle, even pressure.
  • Bake the crust until lightly set and fragrant, about 10 minutes, then place it on a rack to cool.
  • Combine the cranberries, orange juice, and sugar in a saucepan and bring to a boil over medium heat, stirring until the berries burst and soften, about 10 minutes.
  • Remove the pan from the heat and let the mixture cool for about 20 minutes so it’s no longer steaming hot.
  • Blend the cranberry mixture until completely smooth, then pour it back into the saucepan.
  • Whisk together the egg, egg yolks, cornstarch, and salt in a separate bowl, then whisk this mixture into the cranberry puree.
  • Set the pan back over medium heat and cook, stirring constantly, until the curd thickens and gently bubbles, about 5–7 minutes.
  • Take the pan off the heat and whisk in the softened butter and vanilla until fully melted and smooth.
  • Pour the hot curd into the cooled crust and smooth the surface, then let it stand at room temperature for about 40 minutes before refrigerating for at least 6 hours to fully set.
  • Beat the cold cream, sugar, and vanilla until medium peaks form and the cream holds soft, billowy shapes.
  • Spread the whipped cream over the chilled tart, add any garnish you like, then remove the pan ring, slice, and serve.

Notes

This tart is all about contrast: bright, tangy filling against a sweet, buttery crust. It’s the kind of dessert that looks impressive on the table but feels wonderfully comforting once sliced.

Nutrition

Serving: 120g | Calories: 380kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 110mg | Sodium: 210mg | Potassium: 160mg | Fiber: 2g | Sugar: 32g | Vitamin A: 10IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 8mg