Cranberry Orange Curd Tart

This Cranberry Orange Curd Tart is a symphony of flavors and textures, combining the sweetness of orange and sugar with the tartness of cranberries, all wrapped up in a buttery crust. The result is a dessert that’s perfect for the holiday season, with its vibrant colors and sunny disposition.

Ready Time

2 hrs

Yields

5 servings

Ingredients

For the crust:
1 1/2 sticks unsalted butter, chilled and cut into small pieces
1 1/2 cups all-purpose flour
1/4 cup confectioners’ sugar
1/4 teaspoon salt
For the curd:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large egg yolks
1 tablespoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/2 cup fresh or frozen cranberries
1 teaspoon vanilla extract
For the whipped cream:
1 cup heavy cream
2 tablespoons granulated sugar

Instructions

Preheat your oven to 350°F (175°C). To make the crust, combine flour, confectioners’ sugar, and salt in a medium bowl.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch tart pan with a removable bottom.

Trim the edges and press the dough into the corners of the pan. Chill the crust in the freezer for 15 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 20 minutes, then remove the parchment paper and pie weights or beans and bake for an additional 10-12 minutes, or until the crust is lightly golden. Let the crust cool completely.

To make the curd, beat the softened butter and granulated sugar in a medium bowl until light and fluffy.

Beat in the egg yolks one at a time, then stir in the orange zest, orange juice, and vanilla extract. In a small saucepan, whisk together the cranberries and 1 tablespoon of water.

Bring to a simmer over medium heat, mashing the cranberries with a spoon as they cook, until the mixture has broken down and the cranberries have “popped”, about 10 minutes.

Let cool slightly. Stir the cranberry mixture into the butter mixture until well combined.

Strain the mixture into a clean bowl to remove any cranberry solids.

To assemble the tart, pour the curd into the cooled tart crust and smooth the top. Refrigerate for at least 2 hours or overnight to allow the curd to set.

Just before serving, whip the heavy cream and granulated sugar in a medium bowl until stiff peaks form.

Spread or pipe the whipped cream over the tart.

Notes

Make sure to chill your butter for the crust – you want it cold! Also, don’t overwork the dough, or it’ll be tough. For the curd, use room temperature eggs for easier incorporation.

Don’t skip straining the cranberry mixture – it makes a big difference in the texture.

To get the perfect whipped cream, make sure your bowl and beaters are chilled, and don’t overbeat – you want stiff peaks, not butter! This tart is best served fresh, but it’ll keep in the fridge for up to 3 days. Refrigerate leftovers in an airtight container.

Cranberries can be substituted with raspberries or blueberries if you prefer, but the flavor and texture will change slightly.