Cranberry Curd Tart

Photo: iStock

Festive and Fruity Cranberry Curd Tart

Cranberries are the cold season's overlooked fruit, and that’s a shame because this popular superfood adds excellent acidity to a large meal. We love how bright and festive cranberries are and how they add a joyful vibe to any recipe.

Among the many ways to celebrate fall and winter, a cranberry curd tart will become your new favourite cold-weather dessert. Each bite of this smooth, silky delight is like a taste of pure bliss. You will not only be able to impress your guests with this tart recipe, but it will also give you a great sense of accomplishment.

This cranberry curd tart recipe features a tart and sweet cranberry curd filling inside a gluten-free crust made from oats and nuts — a perfect holiday dessert.

23 March, 2022
Average: 4 (3 votes)

serves for

10

ingredients

For the tart crust
Rolled oats
1 1/2 cup
Walnuts
1 cup
Brown sugar
1/4 cup + 2 tablespoons
Cinnamon
1 teaspoon
Salt
1/2 teaspoon
Cardamom
1/4 teaspoon
Unsalted Butter
5 tablespoons cold, cubed
For the cranberry curd filling
Cranberries
12 ounces fresh
Lemon Zest
1
white sugar
3/4 cup plus 2 tablespoons, divided
Water
1/4 cup
Lemon Juice
1/2 cup freshly squeezed
Eggs
2 large
Egg yolks
2 large
Unsalted Butter
4 tablespoons, room temperature
Salt
Pinch

Preparation

  1. Preheat the oven to 350°F and prepare a tart pan with a removable bottom by lightly greasing it with butter or baking spray.
  2. Combine the oats, walnuts, brown sugar, and spices in a food processor. Process until finely chopped, then add the cubes of cold butter one at a time until the mixture begins to come together.
  3. Using your hands, press the mixture evenly into the bottom and up the sides of the tart pan.
  4. Put the crust in the refrigerator for 15 minutes.
  5. Remove from the refrigerator, lay the tart pan on a baking sheet, then bake the crust for 15 minutes.
  6. Remove from the oven and let cool slowly while you prepare the curd. Press down gently if the centre has puffed up a bit from baking.
  7. In a sauce pot, combine the cranberries, lemon zest, 3/4 cup sugar, and water. Bring the mixture to a simmer, then lower the heat and simmer for 15 minutes, occasionally stirring to help the cranberries dissolve.
  8. After cooling for 5 minutes, transfer the mixture to a blender and blend until smooth.
  9. Bring the mixture back to a simmer over medium heat.
  10. Keep stirring as you add the remaining ingredients, including the remaining 2 tablespoons of sugar.
  11. Add all the ingredients to the pot and cook for 10 minutes, constantly whisking, until the mixture thickens.
  12. Push the curd through a fine-mesh strainer over a large bowl using a spatula.
  13. Fill the cooled tart crust with the strained filling and refrigerate for at least three hours until set.
  14. Store refrigerated until serving time. Serve with sugared cranberries or candied lemon slices.

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