Why Make This Recipe
Cranberry-Orange Curd Tart is a delightful dessert that combines the tangy flavor of cranberries with the bright freshness of oranges. It’s a perfect treat for holidays or special occasions, but you can enjoy it anytime when you crave something sweet and citrusy. This tart is not only delicious but also easy to make, making it a great choice for both baking beginners and experienced cooks.
How to Make Cranberry-Orange Curd Tart
Ingredients:
- 1 cup fresh cranberries
- 2 medium oranges (juiced and zested)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter (melted)
- 1 pre-made tart shell
Directions:
- Preheat the oven to 350°F (175°C). Place the tart shell on a baking sheet.
- In a saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat until the cranberries burst and the sauce thickens, about 10 minutes.
- In a bowl, whisk the eggs and orange zest together. Gradually mix in the cooled cranberry mixture.
- Pour the curd mixture into the tart shell. Bake for 30-35 minutes, until set but slightly jiggly in the center.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
How to Serve Cranberry-Orange Curd Tart
Serve the tart chilled, straight out of the refrigerator. You can slice it into wedges and add a dollop of whipped cream or a scoop of vanilla ice cream on top if desired. The tart also looks lovely with fresh orange slices or additional cranberries for decoration.
How to Store Cranberry-Orange Curd Tart
Store the tart in the refrigerator, covered loosely with plastic wrap. It can last for about 3-4 days. If you have slices left over, try to keep them in an airtight container to keep them fresh longer.
Tips to Make Cranberry-Orange Curd Tart
- Make sure to cool the cranberry mixture completely before adding it to the eggs. This helps avoid cooking the eggs.
- For an extra burst of flavor, you could add a pinch of cinnamon or ginger to the cranberry mixture while cooking.
- If you prefer a sweeter tart, you can increase the amount of sugar to taste.
Variation
You can switch up the flavors by using different berries like raspberries or blueberries. Feel free to mix and match fruits based on your preference or what is in season.
FAQs
1. Can I make the tart shell from scratch?
Yes! While a pre-made tart shell is convenient, you can easily make your own using flour, butter, sugar, and water.
2. Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work well. Just make sure to thaw them and drain any excess liquid before using.
3. How long does this tart need to chill before serving?
It’s best to chill the tart for at least 2 hours after baking to ensure it sets properly and the flavors meld together.
Cranberry-Orange Curd Tart
A delightful dessert combining tangy cranberry flavor with bright orange freshness, perfect for holidays or special occasions.
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup fresh cranberries
- 2 medium oranges (juiced and zested)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter (melted)
- 1 pre-made tart shell
Instructions
- Preheat the oven to 350°F (175°C). Place the tart shell on a baking sheet.
- In a saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat until the cranberries burst and the sauce thickens, about 10 minutes.
- In a bowl, whisk the eggs and orange zest together. Gradually mix in the cooled cranberry mixture.
- Pour the curd mixture into the tart shell. Bake for 30-35 minutes, until set but slightly jiggly in the center.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Cool the cranberry mixture completely before adding it to the eggs to avoid cooking the eggs. For extra flavor, add a pinch of cinnamon or ginger while cooking. Adjust sugar to taste for a sweeter tart.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg