Cranberry-Orange Curd Tart Recipe

Cranberry-Orange Curd Tart Recipe: I bake this every winter, and it tastes bright, tangy-sweet with a buttery, spiced crunch. It suits citrus lovers and holiday hosts, and it takes about 2 hours start to finish.

Easy Cranberry-Orange Curd Tart Recipe

The Cranberry-Orange Curd Tart Recipe keeps things simple with a press-in cookie crust and a blender-smooth curd. You simmer the berries, blend, cook the curd for a few minutes, then chill. No fancy techniques, just a thermometer and a sieve for pro-level texture.

Ingredients You’ll Need

• Gingersnap cookie crumbs, 2 cups (about 200 g; swap graham crackers for milder flavor; use gluten-free cookies for a GF crust)
• Granulated sugar, 1 cup for the curd + 2 tbsp for the crust (adjust to taste if your berries run extra tart)
• Unsalted butter, 12 tbsp total (6 tbsp melted for the crust, 6 tbsp diced for the curd; European-style butter adds richer flavor)
• Fine sea salt, 1/2 tsp total (a pinch in the crust, the rest in the curd)
• Fresh or frozen cranberries, 12 oz (no need to thaw)
• Orange zest, from 1 large orange (avoid white pith)
• Fresh orange juice, 1/2 cup (bottled 100% juice works in a pinch)
• Large eggs, 1 whole
• Large egg yolks, 4
• Vanilla extract, 1/2 tsp (optional; Nielsen-Massey gives a clean flavor)
• Optional: cornstarch, 1 tsp mixed with 1 tsp cold water (use if you want extra-firm slices)

Equipment

• 9-inch tart pan with removable bottom
• Food processor or blender
• Medium saucepan
• Fine-mesh sieve
• Whisk, rubber spatula
• Instant-read thermometer (helpful for perfect curd, aim for 170–175°F)
• Microplane or zester

How to Make Cranberry-Orange Curd Tart Recipe

• Prep: 25 minutes
• Cook: 25 minutes
• Total: about 2 hours (includes chill time)

1. Make the crust: Heat oven to 350°F. Stir gingersnap crumbs, 2 tbsp sugar, a pinch of salt, and 6 tbsp melted butter until the mixture feels like damp sand. Press firmly into the tart pan (base and sides), then bake 10 minutes and cool on a rack.
2. Cook the cranberry base: Add cranberries, 1/2 cup sugar, orange zest, and orange juice to a saucepan. Simmer over medium heat until berries burst and soften, 8–10 minutes, stirring often. Blend until completely smooth, then press through a fine sieve back into the saucepan.
3. Temper and cook the curd: Whisk the whole egg, yolks, remaining 1/2 cup sugar, and salt in a bowl. Whisk in a ladle of hot cranberry puree, then pour the egg mixture into the saucepan while whisking. Cook over medium-low heat, stirring constantly, until the curd thickens and reaches 170–175°F, 5–7 minutes; if using cornstarch slurry, whisk it in during the last minute.
4. Finish the curd: Remove from heat. Stir in 6 tbsp cold diced butter and vanilla until the curd turns glossy and smooth. Strain once more for a silky finish.
5. Fill and chill: Pour curd into the cooled crust and smooth the top. Chill until set, 60–90 minutes. Pop the ring off the pan, slice with a hot, dry knife, and serve.

Expert Baking Tips

• Keep the heat moderate and whisk constantly to prevent eggy bits.
• Aim for 170–175°F for custard-level thickness; go past 180°F and you risk curdling.
• Strain the puree and the finished curd for a smooth, photo-worthy slice.
• Zest only the colored peel; pith adds bitterness that fights the orange notes.
• Sweeten to taste: add 1–2 tbsp extra sugar if your cranberries taste extra tart.
• Press the crust firmly up the sides so it doesn’t crumble when you slice.
• Cool the crust before filling so the curd sets cleanly.
• Chill fully for tidy wedges; a warm knife (wipe between cuts) gives sharp edges.
• Use frozen cranberries without thawing; they cook and thicken beautifully.

Variations To Try

• Gluten-free: Use GF gingersnaps or an almond flour crust (2 cups almond flour, 1/4 cup sugar, 6 tbsp butter).
• Vegan: Swap butter for vegan butter; make a starch-thickened curd with 2 cups cranberry-orange puree, 1/2 cup sugar, 3 tbsp cornstarch, 1/2 cup coconut cream; cook until thick and glossy.
• Add-ins: Fold in 1–2 tsp grated fresh ginger, 1/2 tsp cardamom, or drizzle white chocolate over the chilled tart.
• Topping: Add candied orange peel, sugared cranberries, or softly whipped cream.

How to Serve Cranberry-Orange Curd Tart

Serve chilled or cool room-temp with lightly sweetened whipped cream or Greek yogurt. Pair with hot tea (Earl Grey or jasmine), bubbly, or a citrusy spritz. The bold color does half the hosting for you, and the flavor does the rest.

Make-Ahead and Storage

• Make up to 2 days ahead; keep covered in the fridge.
• Store leftovers refrigerated for 3–4 days.
• Freeze (well-wrapped) for up to 1 month; thaw overnight in the fridge. The crust softens slightly after freezing, but the flavor still shines.
• Skip reheating; serve chilled. For best texture, let it stand 10 minutes at room temp before slicing.

Nutrition Information

Calories: about 345 per serving (10 slices per tart). Protein: low (eggs add a little). Carbs: high from sugar and cookies. Fat: moderate-to-high from butter and yolks; this drives the silky texture.

Adaly Kandice

Cranberry-Orange Curd Tart Recipe

Cranberry-Orange Curd Tart is a vibrant and zesty dessert bursting with the flavors of fresh cranberries and citrus in a buttery tart crust.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Ingredients

  

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water

• 2 cups fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 4 large eggs
• 6 tablespoons unsalted butter, cut into pieces
• 1/4 teaspoon salt

Instructions

 

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together flour, sugar, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Add the egg yolk and mix, adding ice water a tablespoon at a time until the dough just comes together.
5. Press the dough evenly into the bottom and sides of a 9-inch tart pan.
6. Prick the bottom with a fork, line with parchment and fill with pie weights or dried beans.
7. Bake for 15 minutes, then remove weights and bake 8–10 minutes more until lightly golden. Let cool.

1. In a saucepan, combine cranberries, sugar, orange juice, and orange zest. Bring to a simmer over medium heat.
2. Cook, stirring, until cranberries burst and the mixture thickens, about 10 minutes.
3. Puree the mixture with an immersion blender or in a blender until smooth. Strain through a fine mesh sieve into a clean bowl.
4. Whisk eggs in a separate bowl, then slowly whisk into the warm cranberry mixture.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon, 8–10 minutes.
6. Remove from heat and whisk in butter and salt until smooth.

1. Pour the warm cranberry-orange curd into the cooled tart crust. Smooth the top.
2. Let the tart cool to room temperature, then refrigerate for at least 2 hours until set.
3. Garnish with whipped cream or sugared cranberries if desired before serving.

Notes

Use fresh cranberries when in season, or substitute frozen. The tart can be made a day in advance for best flavor. Serve chilled for a firm texture.