Cranberry-Orange Curd Tart
The Cranberry-Orange Curd Tart is a vibrant and refreshing holiday dessert featuring a buttery crust filled with silky cranberry-orange curd. It delivers tangy, citrusy flavors and a smooth, luxurious texture. Beautiful, festive, and easy to prepare, this tart is perfect for holiday dinners, parties, and special celebrations.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- Pinch of salt
For the Cranberry-Orange Curd
- 2 cups fresh or frozen cranberries
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup sugar
- 3 large eggs
- 4 tablespoons butter
Instructions
- Place flour, sugar, and salt in a bowl. Cut in butter until crumbly.
- Add egg yolk and water to form a soft dough.
- Press dough into a tart pan and chill for 20 minutes.
- Preheat oven to 350°F (175°C). Bake crust for 15–18 minutes until golden.
- In a saucepan, combine cranberries, orange juice, and zest. Cook until berries burst.
- Blend mixture until smooth and strain to remove skins.
- Whisk eggs and sugar in a bowl, then gradually whisk in warm cranberry mixture.
- Return mixture to saucepan and cook on low until thickened.
- Stir in butter until glossy and smooth.
- Pour curd into tart shell and chill until set.
Notes
- Chill the tart fully for clean and sharp slices.
- Use fresh oranges for maximum flavour and aroma.
- Strain the curd for a silky, lump-free texture.
- Add more sugar if you prefer a sweeter tart.
- Use a removable-bottom tart pan for easy serving.