Festive Cranberry Curd Tart

This Festive Cranberry Curd Tart is a vibrant, eye-catching dessert with a crisp, buttery crust and a silky-smooth cranberry curd filling. It’s bright, tangy, and just sweet enough—perfect for holiday gatherings or any time I want to impress with a stunning seasonal dessert. I love the bold color and refreshing flavor that balances sweet, tart, and creamy in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s not only beautiful to look at, but it’s also bursting with flavor. The cranberry curd is velvety smooth and has that perfect tartness I expect from cranberries, while the crust adds the right amount of crunch and richness. It’s a great alternative to heavier holiday desserts, and it always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tart crust:

• All-purpose flour

• Unsalted butter, cold and cubed

• Granulated sugar

• Salt

• Ice water

For the cranberry curd filling:

• Fresh or frozen cranberries

• Granulated sugar

• Orange juice

• Orange zest

• Eggs

• Egg yolks

• Unsalted butter

• Salt

• Optional: vanilla extract for a smooth finish

Directions

1. Make the crust:
   I pulse flour, sugar, salt, and butter in a food processor until it resembles coarse crumbs. I add ice water gradually until the dough comes together, then press it into a tart pan and chill it for 30 minutes.

2. I preheat the oven to 375°F (190°C), prick the crust with a fork, and blind-bake it for 15–20 minutes until lightly golden. I let it cool while making the curd.

3. Make the cranberry curd:
   I simmer cranberries, sugar, and orange juice until the cranberries burst and soften. I blend the mixture until smooth, then strain it to remove skins.

4. In a clean saucepan, I whisk in eggs, egg yolks, and the cranberry purée. I cook it gently over medium-low heat, stirring constantly until thickened (about 8–10 minutes).

5. I remove it from the heat and stir in butter, salt, and orange zest (and vanilla, if using), until fully melted and smooth.

6. I pour the curd into the cooled crust and smooth the top. I refrigerate the tart for at least 2 hours, or until set.

Servings and timing

This tart serves 8–10 slices and takes about 1 hour and 30 minutes total—40 minutes of prep and cooking, plus 2 hours to chill and set.

Variations

Sometimes I use a graham cracker or almond crust for a different texture. I’ve also made a citrusy twist by using lemon or lime juice in place of orange. For extra elegance, I top the finished tart with sugared cranberries, whipped cream, or candied orange slices.

Storage/reheating

I store the tart in the fridge, covered, for up to 3 days. The crust stays crisp and the curd keeps its smooth texture. I don’t reheat this tart—it’s best served chilled or at room temperature.

FAQs

Can I use frozen cranberries?

Yes. I use them straight from the freezer without thawing. They cook down just like fresh ones.

How do I know when the curd is thick enough?

It should coat the back of a spoon and hold its shape slightly when stirred. It’ll continue to firm up as it chills.

Do I need to strain the curd?

I strain it to remove any cranberry skins or egg solids for a perfectly smooth texture. It’s worth the extra step.

Can I make the tart ahead of time?

Yes. I make it a day ahead and keep it chilled. It sets beautifully overnight and is easier to slice the next day.

Can I freeze the tart?

I don’t recommend freezing the whole tart, as the curd may change texture. But I’ve frozen the unfilled crust with success.

Conclusion

This Festive Cranberry Curd Tart is the ultimate holiday dessert—bright, fresh, and elegant. I love how the cranberry flavor shines through in the silky curd, and the buttery crust gives the perfect contrast. Whether I’m serving it at Thanksgiving, Christmas, or just a cozy winter dinner, this tart always brings a touch of color and joy to the table.

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