Description
This Cranberry Curd Tart features a rich and crumbly brown butter shortbread crust filled with a tangy and luscious cranberry curd. Topped with freshly whipped cream and a hint of orange zest, this festive dessert is the perfect holiday treat that balances sweet, tart, and creamy flavors beautifully.
Ingredients
Units
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Crust
- 1/2 cup unsalted butter (melted or browned, see instructions)
- 1 1/4 cups all purpose flour
- 1/3 cups powdered sugar
- 1/2 teaspoons salt
- 3/4 teaspoon ground cinnamon (optional) or 3/4 teaspoon vanilla extract
Cranberry Curd Filling
- 12 ounces cranberries (fresh or frozen)
- Zest of half an orange
- Juice of one orange (about 2 ounces)
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- 2 egg yolks
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- 1/2 cup unsalted butter (room temperature, chopped into 1 inch cubes)
Whipped Cream Topping
- 1 cup heavy cream or heavy whipping cream (cold)
- 1-3 tablespoons powdered sugar
- 3/4 teaspoon vanilla extract
- Orange zest (optional)
Instructions
- Prepare the Crust: Melt or brown ½ cup unsalted butter in a pan until golden and fragrant. In a bowl, combine the flour, powdered sugar, salt, and cinnamon or vanilla. Pour the melted butter over the dry ingredients and mix until just combined. Press this dough evenly into a tart pan. Chill the crust in the refrigerator for about 20 minutes to firm up before baking.
- Bake the Crust: Preheat your oven to 350°F (175°C). Once chilled, bake the crust for about 15-20 minutes or until it is lightly golden. Remove from oven and set aside to cool while you prepare the filling.
- Make the Cranberry Curd Filling: In a medium saucepan, combine cranberries, orange zest, orange juice, sugar, cinnamon stick, and a pinch of salt. Cook over medium heat, stirring frequently, until cranberries burst and the mixture thickens, about 10-12 minutes. Remove the cinnamon stick and cool slightly.
- Blend the Curd Mixture: In a separate bowl, whisk eggs and egg yolks. Gradually whisk some of the warm cranberry mixture into the eggs to temper them, then return everything back to the saucepan. Cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat, stir in cubed butter and vanilla extract (if using) until smooth and fully combined.
- Fill the Tart Shell: Pour the cranberry curd into the baked tart crust, smoothing the top. Cover and chill in the refrigerator for at least 4 hours, preferably overnight, until set.
- Prepare the Whipped Cream: Just before serving, beat cold heavy cream with powdered sugar and vanilla extract until medium to stiff peaks form. Spread or pipe the whipped cream over the chilled tart and garnish with orange zest if desired.
- Serve: Slice the tart into 10 portions and serve chilled as a refreshing, festive dessert.
Notes
- This tart features a brown butter shortbread crust that adds a nutty depth to the dessert.
- The cranberry curd filling is tangy and sweet, balanced with fresh orange zest and juice.
- Chilling the tart overnight helps the curd fully set for clean slicing.
- Optional cinnamon or vanilla in the crust and filling can be adjusted to your preference for spice or warmth.
- The whipped cream topping adds a creamy contrast and lightness to the tart.
- Use fresh or frozen cranberries as per availability; both work well.
Nutrition
- Serving Size: 1 slice
- Calories: 438 kcal
- Sugar: 27 g
- Sodium: 141 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 147 mg
