A delightful Cranberry Curd Tart featuring a buttery, crumbly crust filled with a smooth, tangy cranberry curd. Perfect for festive occasions or a refreshing dessert with a balance of tart and sweet flavors.
Total Time:1 hour
Yield:8 servings
Ingredients
Crust
1 cup all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
Cranberry Curd Filling
1 cup fresh cranberries
2 large eggs
2 tablespoons lemon juice
1/4 cup granulated sugar
Instructions
Preheat and prepare crust: Preheat the oven to 350°F. In a mixing bowl, combine 1 cup flour and 1/4 cup sugar. Add the cold, cubed butter and mix until the mixture becomes crumbly. Press the dough evenly into a tart pan, covering the bottom and sides.
Bake crust: Bake the crust for about 15 minutes or until it turns lightly golden. Remove from the oven and set aside.
Cook cranberry filling: In a saucepan over medium heat, combine 1 cup fresh cranberries, 1/4 cup sugar, 2 tablespoons lemon juice, and 2 large eggs. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
Blend filling: Blend the cooked cranberry mixture until smooth to create a creamy curd.
Assemble and bake tart: Pour the blended cranberry curd into the pre-baked crust. Bake again for 25 minutes or until the filling is set in the center.
Cool and chill: Allow the tart to cool at room temperature. Then refrigerate for at least 2 hours before serving to let the curd set fully.
Notes
Use fresh cranberries for the best tart flavor, but frozen can substitute when thawed.
Pressing the crust firmly helps prevent cracks during baking.
Blending the filling ensures a smooth texture; an immersion blender works nicely.
Chilling the tart allows the curd to firm up, making it easier to slice.
Serve the tart with whipped cream or a dusting of powdered sugar for extra indulgence.
