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Cranberry Curd Tart with Ginger Snap Crust Recipe

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4.3 from 210 reviews

This tart features a vibrant cranberry curd filling with a spiced gingersnap crust, creating a perfect balance of tartness and sweetness. The cranberry curd is cooked gently on the stovetop, then chilled to achieve a smooth, spoonable texture, while the crust offers a crunchy, warmly spiced base. Ideal for holiday celebrations or any special occasion, this tart needs advance chilling to set and is both visually stunning and deliciously flavorful.

  • Total Time: 5 hours 55 minutes
  • Yield: 10 servings

Ingredients

Cranberry Curd Filling

  • 12 ounces (340g) fresh cranberries
  • ½ cup (120mL) fresh orange juice
  • Zest of one orange
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup (57g) unsalted butter, softened and sliced
  • ⅛ teaspoon salt

Gingersnap Crust

  • 1½ cups (150g) crushed gingersnap cookies (about 25 cookies)
  • ⅓ cup (67g) firmly packed light or dark brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 5 Tablespoons (71g) unsalted butter, melted

Instructions

  1. Make cranberry curd filling: In a medium saucepan, combine fresh cranberries, orange juice, orange zest, and granulated sugar. Bring to a boil, then reduce heat and simmer while stirring occasionally until cranberries break down, sugar dissolves, and the mixture thickens slightly. Remove from heat.
  2. Purée cranberry mixture: Pour the cranberry mixture into a blender or food processor and blend until smooth with no large pieces remaining. Set aside.
  3. Temper eggs: In a medium bowl, whisk together eggs and egg yolks. Add about 2 tablespoons of the warm cranberry mixture to the eggs gradually while whisking to temper the eggs and prevent curdling.
  4. Cook curd with eggs: Return the tempered eggs and remaining cranberry mixture to the saucepan. Cook over medium-low heat, stirring constantly until the mixture reaches 160ºF (71ºC), about 3-5 minutes.
  5. Add butter and salt: Remove from heat, stir in the softened butter slices and salt until fully melted and combined. Allow the cranberry curd to cool in the saucepan for 45 to 60 minutes while preparing the crust.
  6. Prepare gingersnap crust: Preheat oven to 325ºF (162ºC). Lightly spray a 9-inch tart pan with nonstick spray. In a food processor, crush gingersnap cookies to fine crumbs. Transfer crumbs to a bowl and combine with brown sugar, cinnamon, ground ginger, and melted butter, mixing well.
  7. Form and bake crust: Press the crumb mixture firmly into the bottom of the prepared tart pan using the bottom of a measuring cup to compact tightly. Bake the crust for 5 minutes, then remove from oven and cool. If crust shrinks, press it back into place while still warm.
  8. Finish cranberry curd: Once curd has cooled to below 125ºF (52ºC), pass it through a fine mesh sieve into a bowl or measuring cup, working in batches to remove skins and seeds. If curd is too thick, gently reheat over medium heat for 1-2 minutes to loosen.
  9. Assemble tart: Pour smooth cranberry curd into the cooled crust and spread evenly with an offset spatula to edges. Chill the tart in the refrigerator for at least 4 hours to set.
  10. Serve and store: Garnish with sugared cranberries and/or homemade whipped cream if desired. Store leftovers tightly covered in the refrigerator for up to 5 days. The tart freezes well for up to 3 months and should be thawed in the refrigerator before serving.

Notes

  • Be sure to temper the eggs carefully to avoid scrambling.
  • Using a digital instant-read thermometer helps achieve perfect curd temperature.
  • If the tart crust shrinks during baking, pressing it back while warm ensures it fits the pan properly.
  • The tart filling will be soft after chilling but should hold shape when sliced.
  • This tart can be made a day ahead to allow proper chilling time.
  • Freezing extends the tart’s shelf life to 3 months; thaw in the fridge before serving.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/cranberry-curd-tart-with-ginger-snap-crust-recipe/