Cranberry Curd Tart

Looking for a last minute dish to bring to a Christmas party? Try this easy and delicious cranberry curd tart recipe. It’s sure to be a hit!

It’s time to take your holiday dessert game up a notch — and this Cranberry Curd Tart is prepared to do just that!

This unique treat includes an easy-to-make, buttery pie crust with an intensely flavorful cranberry curd filling. Tart yet sweet, the combination of these two flavours makes this delicious tart a standout addition to your holiday spread.

Plus, the stunning crimson colour of the cranberries will impress friends and family alike – making it ideal for any special occasion.

Ready to get baking? Let’s start crafting this delectable Cranberry Curd Tart!

Tips for Making the BEST Cranberry Curd Pie

• Use a food processor as an easy way to make the ginger snap crust.
• Throw in a half cup of walnuts or pecans if using a food processor for a truly superior crust.
• Use gluten-free ginger snap cookies for a gluten-free dessert.
• For a creamy filling with the perfect texture, be sure to strain the cranberries.
• You absolutely must whisk and whisk and whisk the curd once the eggs are added to avoid making scrambled eggs.
• While not completely necessary you may want to strain the curd again before pouring into the crust for an absolutely smooth texture.
• Garnish with sugared cranberries, and whipped cream or Swiss meringue.

How to Store Leftover Cranberry Curd Tart

Leftover cranberry curd tart can be stored, covered tightly with plastic wrap, or in an airtight container in the fridge for up to 3 days. Be sure to let the tart cool completely before storing.

You can also store cranberry curd tart in the freezer. Freeze the pie, uncovered, then wrap it in a double layer of plastic wrap or in a resealable freezer bag followed by aluminum foil and return it to the freezer. The tart can be frozen for up to 3 months.

Thaw at room temperature for a few hours or overnight in he fridge.

About the ingredients for Cranberry Curd Tart

Cookie crumbs – You can use homemade or store bought ginger snap cookies for the crust. You can also use a basic graham crust instead if you like.

Butter – Use unsalted butter preferably, but you can use salted butter if that is what you have on hand.

Brown sugar – Choose dark brown sugar for a little more depth of flavour, but golden brown sugar works fine too.

Cranberries – Fresh cranberries are best, but you can use frozen instead if needed. Do not bother with thawing them out. Festive cranberries are the star of this dish, I would avoid using prepared cranberry sauce in place of using fresh cranberries.

Sugar – You will want to use only granulated sugar for the filling.

Eggs – Typically curds are made with just the yolk but we are using a few whole eggs as well here to get a thicker curd.

Lemon juice – Helps to balance out the sweetness. You can use bottled lemon juice or freshly squeezed. You can also use orange juice if you prefer a more sweet cranberry curd than tart.

Looking for More Holiday Dessert Recipes?

If you like this cranberry pie, then check out more of my favourite recipes for holiday desserts!

Find out how to make these delicious and festive Rudolph chocolate sugar cookies this Christmas with this easy sugar cookie recipe.

These Candy Cane & Pretzel Oatmeal Cookies are a perfect addition to your holiday cookie platter. They’re easy, festive and so pretty too.

These yummy little eggnog cheesecakes are the perfect Christmas dessert! They’re easy to make and only require a few simple ingredients.

How to Make a Cranberry Curd Tart

Yields: 8 Servings | Prep time: 25 Minutes | Cook time: 15 Minutes

Ingredients:

For the Gingersnap Crust:

2 cups gingersnap cookie crumbs
3 Tablespoons brown sugar
4 Tablespoons butter, melted

For the Cranberry Filling:

4 cups fresh cranberries
2 cups sugar, divided
3 large eggs
2 egg yolks
1/4 teaspoon salt
¼ cup Water
1/2 cup fresh lemon juice
4 Tablespoons unsalted butter, softened

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Pour the cookie crumbs, brown sugar, and melted butter into a medium bowl and mix until combined.

Pour the gingersnap mixture into a 9-inch pie dish or tart pan and pat it down evenly on the bottom and up the sides.

Bake the gingersnap crust for 15 minutes. Set the tart crust to the side to cool to room temperature.

Rinse and pat dry your cranberries. In a medium saucepan over medium heat, add the washed cranberries, 1 ½ cups of sugar, and water. Stir to combine.

Stir every few minutes for 5 minutes, then set the heat to low, and cover the saucepan and allow to simmer for 18 minutes.

Remove the lid then stir to combine until well thickened. Set the cooked cranberry to the side to cool slightly, approximately 15 minutes.

Strain cranberry mixture through a fine mesh strainer and return to the same saucepan. You can use an immersion blender before straining the cranberry sauce if you like.

Whisk the cranberry mixture until almost smooth, then place the saucepan back over medium-low heat.

Whisk in the eggs, egg yolks, lemon juice and 1 cup of sugar to the cranberry mixture.

Continuously whisk the cranberry mixture for 10 minutes, until the mixture is thick and well combined.

Remove from the heat and allow to cool to room temperature.

Pour the cooled cranberry curd into the tart shell. Chill the pie until the cranberry curd filling firm, at least 3 hours.

Decorate as desired and enjoy!