Cranberry Curd Tart Recipe: A Sweet and Tangy Dessert You’ll Love

Cranberry curd tart is a delightful dessert that combines a buttery, flaky crust with a smooth, tangy-sweet cranberry curd filling. Its vibrant color and refreshing flavor make it a perfect treat for any occasion. If you love fruit-based desserts with a balance of sweetness and tartness, this recipe is for you!

Why You’ll Love This Cranberry Curd Tart

Perfect Sweet-Tart Balance – The natural tartness of cranberries pairs beautifully with a buttery crust.

Silky, Smooth Texture – Straining the cranberry curd ensures a luscious, creamy filling.

Simple Ingredients, Impressive Results – Made with pantry-friendly ingredients, yet it looks and tastes gourmet.

Make-Ahead Friendly – The tart can be prepared in advance, making it ideal for special gatherings.

Ingredients Needed for Cranberry Curd Tart

For the Tart Crust

• 1 ¼ cups (160g) all-purpose flour
• ½ cup (113g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar
• 1 egg yolk
• 2 tablespoons cold water
• ¼ teaspoon salt

For the Cranberry Curd

• 2 cups (200g) fresh or frozen cranberries
• ¾ cup (150g) granulated sugar
• ⅓ cup (80ml) fresh orange juice
• 1 tablespoon orange zest
• 2 whole eggs
• 2 egg yolks
• 4 tablespoons (57g) unsalted butter, cubed

Optional Toppings

• Sugared cranberries
• Whipped cream
• Powdered sugar

Step-by-Step Guide to Making Cranberry Curd Tart

Step 1: Prepare the Tart Crust

1. In a food processor, pulse flour, sugar, and salt until combined.
2. Add cold butter cubes and pulse until the mixture looks like coarse crumbs.
3. Add egg yolk and cold water, pulsing until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. Roll out the dough on a floured surface and transfer it to a 9-inch tart pan. Trim any excess dough.
6. Chill in the fridge for 15 minutes, then poke the bottom with a fork.
7. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.
8. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden brown. Set aside to cool.

Step 2: Make the Cranberry Curd

1. In a saucepan, combine cranberries, sugar, orange juice, and zest over medium heat. Cook for 8-10 minutes, stirring occasionally, until the cranberries burst and soften.
2. Remove from heat and strain the mixture through a fine sieve to remove skins. Press with a spoon to extract all the liquid.
3. Return the smooth cranberry purée to the saucepan.
4. In a separate bowl, whisk whole eggs and egg yolks. Gradually whisk them into the cranberry mixture.
5. Cook over low heat, stirring constantly, for 5-7 minutes until thickened. Do not let it boil.
6. Remove from heat and stir in butter until fully melted and incorporated.

Step 3: Assemble and Chill

1. Pour the warm cranberry curd into the cooled tart crust.
2. Smooth the top with a spatula and let it set at room temperature for 15 minutes.
3. Refrigerate for at least 2 hours until firm.

Tips for the Best Cranberry Curd Tart

Use fresh cranberries for the brightest color and best flavor.

Strain the curd well to achieve a silky-smooth texture.

Don’t skip chilling time – this helps the tart set properly.

Store leftovers in the refrigerator for up to 3 days.

Serving Suggestions and Variations

Classic: Serve as is for a pure cranberry experience.

With Whipped Cream: Adds a light, creamy contrast to the tart curd.

Sugared Cranberries on Top: A crunchy, sparkling garnish.

Citrus Twist: Swap orange juice for lemon juice for extra tartness.

Dairy-Free Option: Replace butter with coconut oil in the curd.

Final Thoughts

This cranberry curd tart is an easy yet impressive dessert that bursts with flavor. The combination of a buttery crust and a silky, tangy curd makes it a must-try recipe. Whether you’re making it for a special occasion or just to enjoy a homemade treat, this tart will always be a showstopper.

Have you tried this recipe? Let me know in the comments!