Description
Indulge in the refreshing delight of this Cranberry Curd Tart Recipe, featuring a vibrant cranberry curd made from fresh cranberries and zesty orange juice, all nestled within a spiced gingersnap crust. This stunning dessert not only captivates with its bright colors but also bursts with flavor, making it an ideal choice for gatherings or special celebrations. The tart’s tangy filling perfectly complements its sweet crust, creating a memorable treat that everyone will love.
Ingredients
Scale
- 12 ounces fresh cranberries
- ½ cup fresh orange juice
- Zest of one orange
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup unsalted butter (softened to room temperature and cut into 4 slices)
- ⅛ teaspoon salt
- 1 and ½ cups crushed gingersnap cookies (about 25 cookies)
- ⅓ cup firmly packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 5 tablespoons melted unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Combine crushed gingersnap cookies, brown sugar, and spices in a bowl. Add melted butter and mix until crumbly. Press into a tart pan and bake for 10 minutes. Let cool.
- In a saucepan over medium heat, combine cranberries, orange juice, zest, sugar, and salt. Cook until cranberries burst (about 10 minutes). Puree until smooth.
- Return puree to the heat; whisk in eggs and yolks. Gradually add softened butter while stirring until thickened.
- Pour cranberry curd into cooled crust and refrigerate for at least four hours or overnight until set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 280
- Sugar: 35g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg