Cranberry curd tart is a vibrant and elegant dessert that brings a burst of color and flavor to any table. With its bright ruby filling and buttery crust, it strikes the perfect balance between sweet and tart. It’s a refreshing alternative to heavier holiday desserts and always makes a stunning centerpiece.
The heart of the tart is the cranberry curd, a silky mixture made by simmering fresh cranberries with sugar, orange zest, and a splash of water until they burst and release their juices. Once softened, the mixture is strained to remove the skins, leaving behind a smooth, jewel-toned puree. This is whisked with egg yolks and butter, then gently cooked until thick and glossy. The result is a velvety curd with a tangy punch and just enough sweetness to keep it balanced.
The crust is equally important. A classic buttery shortcrust works beautifully and provides a crisp, sturdy base that contrasts with the soft filling. After blind baking the shell until golden, the warm cranberry curd is poured in and smoothed out. A few minutes in the oven sets the curd, giving it a silky finish that holds together when sliced.
Once cooled, the tart can be decorated in countless ways. A dusting of powdered sugar, dollops of whipped cream, sugared cranberries, or thin strips of candied orange peel all add charm without overpowering the bold flavor.
What makes this tart so special is its versatility. It’s striking enough for a holiday feast, but simple enough to serve at a weekend gathering. The flavor is bright and refreshing, offering a welcome contrast to rich dishes like stuffing, gravy, or roasted meats.
Cranberry curd tart is one of those desserts that feels both classic and modern, familiar yet surprising. Each slice delivers a burst of tart cranberry balanced by a buttery crust, making it a treat people remember long after the plates are cleared. Whether you’re hosting a festive dinner or just craving something seasonal and stunning, this tart is a beautiful way to celebrate the flavors of the colder months.
Ingredients
- 1 1/2 cups fresh cranberries or frozen, thawed
- 3/4 cup sugar more to taste
- 1/4 cup water
- 2 tablespoons cornstarch
- 3 large eggs at room temperature
- 4 tablespoons unsalted butter cut into pieces
- 1 pre-made tart crust 9-inch
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, combine cranberries, sugar, and water. Cook over medium heat until cranberries pop and soften.
- Blend the cranberry mixture until smooth, then strain through a fine sieve to remove solids.
- Return the mixture to the pan, whisk in cornstarch, and cook over medium heat until thickened.
- Remove from heat and whisk in eggs, one at a time, until fully incorporated.
- Add butter pieces and stir until melted and smooth.
- Pour the curd into the tart crust and smooth the top.
- Bake for 18-20 minutes until the curd is just set.
- Let cool completely before serving. Store in the refrigerator.
Nutrition
Cranberries are my fav! This recipe is a keeper, but do you really need that much sugar? Seems too much to me.
Ain’t nobody got time for cornstarch! Why can’t we just use flour? Seems easier. 🤷♂️
Did I do something wrong? Mine turned out runny and not set! 😕
Sometimes it happens! Make sure you let it cool completely, it should set up more in the fridge. Don’t lose hope! 🍰💗
This tart is delicious! So tangy and sweet, my family loved it!
I was skeptical at first, but the cranberry flavor is amazing! Will definitely make again.
Yum! Just yum! 🍰
Absolutely! It’s like a party in my mouth! 🤤
Looks good, but cranberries are real tart. Not sure if I’d like it…
This tart was sooo good! The tangy flavor of cranberries is perfect. Definitely making it again!
I’m glad you liked it! The cranberries really do add a unique flavor. 😊
Delicious! But do you have to wait so long to cool? I have no patience! Haha!
I totally get that! Waiting for it to cool feels like forever. But trust me, it tastes way better when it’s fully set. Worth the wait! 😂
I tried this recipe and it kinda burned on the bottom… maybe went too long? But the taste is still nice.
Such a waste of cranberries. Taste is okay but messy to make. Not gonna make again.
I think it’s worth the effort! Cranberries add a unique flavor, and the end result is beautiful. Maybe try again with less sugar?
I don’t think I ever met a curd before this. Is it supposed to be this runny? I was confused.
Cranberry curd can be a bit runny, especially when it’s fresh out of the pot. As it cools and sets in the fridge, it should firm up! Don’t worry too much.
I thought curd was supposed to be thick too! But I guess different fruits make it runny? I’m not an expert or anything.
Perfect dessert for Thanksgiving! Everyone loved it, and it looks fancy too! 🦃🥧
Looks good, but do you really need all those steps? Can’t you just mix everything and bake? 🤔
I agree! This tart is a showstopper! Perfect balance of tart and sweet. ❤️