Description
This Cranberry Curd Tart offers a delightful combination of sweet and tart flavors, featuring a ruby-red cranberry filling in a buttery graham cracker crust, perfect for any gathering.
Ingredients
Scale
- 1 and 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter
- 1 lb. fresh or frozen cranberries
- 1 cup orange juice
- 1 large egg
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- Optional: sugared cranberries for garnish
Instructions
- Preheat oven to 350°F (177°C) and grease a 9-inch tart pan.
- Combine graham cracker crumbs and 3 tablespoons of sugar, then mix in melted butter.
- Press mixture into tart pan and bake for 10 minutes, then allow to cool.
- In a saucepan, cook cranberries, orange juice, and 1 cup sugar until cranberries burst and mixture thickens.
- Puree the cranberry mixture until smooth and return to saucepan.
- Whisk together egg, egg yolks, cornstarch, and salt, then mix into cranberry puree.
- Cook curd mixture over medium heat until thickened, stirring constantly.
- Remove from heat and incorporate softened butter and vanilla extract, then pour into cooled crust.
- Chill tart for at least 6 hours or overnight.
- Whip heavy cream with sugar and vanilla until medium peaks form, then spread over the tart and garnish with sugared cranberries.
Notes
Ensure eggs are at room temperature for smooth mixing.
Do not over-bake the crust; it should be lightly golden.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg
