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How to Make Cranberry Curd Tart - A Step-by-Step Guide

Looking for a delicious and vibrant dessert to impress your friends and family? Look no further than this Cranberry Curd Tart! This tart is bursting with the tart and tangy flavor of cranberries, perfectly balanced with a creamy and rich curd filling. It's a show-stopping dessert that's perfect for any special occasion or holiday gathering.

The star of this tart is the cranberry curd, which is made from fresh cranberries, sugar, butter, eggs, and a touch of lemon juice. The cranberrie...

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Ingredients

  • 1 cup raw almonds
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 6 tablespoons unsalted butter, softened
  • 12 ounces fresh or frozen cranberries
  • 1 cup packed light brown sugar
  • ¾ cup orange liqueur (such as Grand Marnier)
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons grated orange zest

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 4 hrs 15 mins
  • Total Time: 5 hrs 20 mins
  • Servings: 10
  • Yield: 1 (10-inch) tart

  • To make the crust: Preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
  • Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
  • Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
  • Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
  • To make the curd: Combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
  • Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
  • Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
  • Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.

    • Nutrition

    500 cal.

    • Total Fat: 25g
    • Saturated Fat: 11g
    • Cholesterol: 121mg
    • Sodium: 173mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 4g
    • Protein: 7g
    • Potassium: 213mg

    Categories

    Dessert recipes
    Tart recipes
    Baking recipes
    Fruit recipes
    Cranberry recipes