Cranberry Curd Tart Recipe

There’s something downright magical about transforming humble cranberries into a vibrant, tangy tart that feels as if it was born out of a Pinterest foodie dream. Let’s dive in and craft this cranberry jewel together—it’s like giving these tiny crimson gems their own spotlight, and trust me, they deserve it.

Cranberry Curd Tart doesn’t sound so bad. But tartness, offset by the sweet sugar and the citrusy orange zest, doesn’t work quite as well as a refreshing dessert as it does in the kitchen.

In the kitchen, it works magic! And—because cranberries are in season now—this vibrant curd is a fit for Thanksgiving and winter gatherings.

Yes, I know cranberries are not as popular as they should be. And though they are toxic to not quite half the species of moths, we are not to be so rash as to only enjoy cranberries within the tart.

Indeed, a jam would be a much better option for the breakfast table.

Ingredients

• Cranberry Juice: Offers tartness, rich in antioxidants and vitamin C.
• Cranberries: Packed with vitamin C and fiber, gives the curd its vibrant color.
• Granulated Sugar: Sweetens the tart, balances cranberry and citrus tartness.
• Eggs: Provides protein, essential for curd’s creamy texture.
• Orange Zest: Adds aromatic citrus notes, enhances overall flavor complexity.
• Lemon Juice: Introduces acidity, sharpens flavors, and preserves natural color.
• Butter: Rich in fat, adds silkiness and depth to the texture.

Ingredient Quantities

• 1 cup (240ml) cranberry juice
• 1 1/2 cups (150g) fresh or frozen cranberries
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tablespoon freshly grated orange zest
• 1/4 cup (60ml) freshly squeezed lemon juice
• 1/4 teaspoon salt
• 6 tablespoons (85g) unsalted butter, cubed
• 1 pre-baked tart shell (9-inch)

How to Make this

1. In a medium saucepan, combine the cranberry juice, cranberries, and sugar. Cook over medium heat, stirring occasionally, until the cranberries pop and the mixture starts to thicken, about 10 minutes.

2. Take the saucepan off the heat and pour the mixture through a fine-mesh sieve placed over a bowl. Press the solids and extract as much of the liquid as you can. Throw out the solids and let the remaining liquid cool before you proceed.

3. In another bowl, blend the eggs until smooth. Then, whisk in the cranberry-yogurt mixture I strained while you were busy blending your own bowl of deliciousness. When you enjoy some of this later, assuredly, you won’t even know there’s yogurt in here.

4. Incorporate the zest of orange, juice of lemon, and salt into the cranberry mixture, whisking it all together.

5. Put the mixture back in the saucepan and cook it over low-medium heat while stirring constantly with a rubber spatula. The mixture will take about 10-12 minutes to thicken and to coat the spatula. The secret is not to let it boil.

6. Take the pan off the heat and slowly incorporate the butter by whisking it in. Add it a few cubes at a time, until it is all in there, and when it is all in there, it is a smooth and melted mixture.

7. Fill the pre-baked tart shell with the cranberry curd, spreading it evenly.

8. Let the tart cool to room temperature before putting it into the refrigerator to set. The recipe says to let the tart firm up for at least 2 hours, but if you want to be on the safe side, let it go for
4.

9. Remove the tart from the refrigerator once it has set. You may garnish it with additional cranberries and powdered sugar, as you wish.

10. Cut and serve cold, relishing the passionate taste of the silky cranberry against the crust that is both tender and sturdy.

Equipment Needed

1. Medium saucepan
2. Wooden spoon or silicone spatula (for stirring)
3. Fine-mesh sieve
4. Mixing bowl (for straining and blending)
5. Whisk
6. Rubber spatula
7. Measuring cups and spoons
8. Zester or microplane (for orange zest)
9. Juicer (for lemon juice)
10. Tart pan (for 9-inch shell)
11. Refrigerator (for setting the tart)
12. Knife (for cutting and serving)

FAQ

• Can I use bottled cranberry juice instead of fresh?Certainly, you can use bottled cranberry juice for this recipe. It works quite well.
• What type of tart shell works best?A tart shell, pre-baked and buttery, is recommended to balance the sharpness of the cranberry curd.
• Can I substitute frozen cranberries?Frozen cranberries are perfectly fine and do not need to be thawed prior to usage.
• Is it necessary to use both orange zest and lemon juice?Indeed, the citrus is balancing the tartness and adding some depth to the curd.
• How should the cranberry curd be stored?Keep the tart in a container that does not allow air to enter and place it in the refrigerator, where it will remain fresh for 5 days at most.
• Can I make the curd ahead of time?Certainly! The curd can be prepared a day ahead of time, stored in the refrigerator, and then added to the tart shell.
• What can I do if my curd isn’t thickening?Keep cooking at low heat and stir constantly until the curd becomes as thick as you want it.

Cranberry Curd Tart Recipe Substitutions and Variations

To achieve a similar tart flavor using pomegranate juice in place of cranberry juice, follow these instructions.
When using fresh or frozen cranberries, switch them out for either fresh or frozen raspberries.
When using cane sugar or a natural sweetener such as maple syrup, equal amounts should be used in place of granulated sugar.
For lemon zest, use orange zest for a different citrus twist.
When lemon juice is called for in a recipe, use lime juice instead. Lime juice has a more floral tanginess.

For every 1 tablespoon of lemon juice called for, use 1 tablespoon of lime juice.

For recipes requiring lemon zest, zest a lime instead.

Pro Tips

1. Chill the Butter Ensure the butter is well chilled before cubing and incorporating it into the cranberry mixture. Cold butter will help emulsify the mixture more effectively, giving it a smoother, silkier texture.

2. Test for Thickness To check if the curd has thickened enough, dip a wooden spoon or spatula into the mixture. The curd should coat the back of the spoon, and a line drawn through it with your finger should hold its shape.

3. Prevent Curdling When cooking the mixture post-sieve, maintain a constant low-medium heat and stir continuously. This practice prevents the eggs from curdling, ensuring the curd remains smooth.

4. Cooling the Tart Allow the tart to cool at room temperature for a short period before transferring it to the refrigerator. This method helps to prevent drastic temperature changes, which can cause the curd to crack or separate.

5. Experiment with Garnishes For added texture and flavor, consider garnishing the tart with candied orange peel or a sprinkle of crystallized ginger alongside the cranberries and powdered sugar. This addition can enhance the citrus elements and add a delightful crunch.