Cranberry Curd Tart

This cranberry curd tart recipe is perfect for the holidays with a crisp ginger snap crust and a delicious sweet and tart cranberry filling

If you’re looking for a show-stopping festive dessert to serve at your next holiday party, look no further than this cranberry curd tart recipe!

This Cranberry Curd Tart is a delicious and festive addition to your holiday table that will have your guests asking for seconds. The combination of ginger snap crust and tart cranberries in the rich, creamy curd is sure to impress.

Plus, this cranberry tart is easy to make – just follow these simple steps and you’ll be ready to go. So what are you waiting for? Start baking!

Tips for Making the BEST Cranberry Curd Pie

• Use a food processor as an easy way to make the ginger snap crust.
• Throw in a half cup of walnuts or pecans if using a food processor for a truly superior crust.
• Use gluten-free ginger snap cookies for a gluten-free dessert.
• For a creamy filling with the perfect texture, be sure to strain the cranberries.
• You absolutely must whisk and whisk and whisk the curd once the eggs are added to avoid making scrambled eggs.
• While not completely necessary you may want to strain the curd again before pouring into the crust for an absolutely smooth texture.
• Garnish with sugared cranberries, and whipped cream or Swiss meringue.

How to Store Leftover Cranberry Curd Tart

Leftover cranberry curd tart can be stored, covered tightly with plastic wrap, or in an airtight container in the fridge for up to 3 days. Be sure to let the tart cool completely before storing.

About the ingredients for Cranberry Curd Tart

Cookie crumbs – You can use homemade or store bought ginger snap cookies for the crust. You can also use a basic graham crust instead if you like.

Butter – Use unsalted butter preferably, but you can use salted butter if that is what you have on hand.

Brown sugar – Choose dark brown sugar for a little more depth of flavour, but golden brown sugar works fine too.

Cranberries – Fresh cranberries are best, but you can use frozen instead if needed. Do not bother with thawing them out. Festive cranberries are the star of this dish, I would avoid using prepared cranberry sauce in place of using fresh cranberries.

Sugar – You will want to use only granulated sugar for the filling.

Eggs – Typically curds are made with just the yolk but we are using a few whole eggs as well here to get a thicker curd.

Lemon juice – Helps to balance out the sweetness. You can use bottled lemon juice or freshly squeezed. You can also use orange juice if you prefer a more sweet cranberry curd than tart.

Looking for More Holiday Dessert Recipes?

If you like this cranberry pie, then check out more of my favourite recipes for holiday desserts!

The perfect sticky toffee pudding recipe for you to make this Christmas. It’s warm and gooey, comforting and satisfying.

This peppermint cheesecake gets topped with crushed candy canes, real whipped cream and Ghirardelli chocolate to create a showstopping dessert.

My copycat recipe for the famous Lofthouse frosted sugar cookies. These soft and cakey cookies are a must have around Christmas time!

How to Make a Cranberry Curd Tart

Yields: 8 Servings | Prep time: 25 Minutes | Cook time: 15 Minutes

Ingredients:

For the Gingersnap Crust:

2 cups gingersnap cookie crumbs
3 Tablespoons brown sugar
4 Tablespoons butter, melted

For the Cranberry Filling:

4 cups fresh cranberries
2 cups sugar, divided
3 large eggs
2 egg yolks
1/4 teaspoon salt
¼ cup Water
1/2 cup fresh lemon juice
4 Tablespoons unsalted butter, softened

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Pour the cookie crumbs, brown sugar, and melted butter into a medium bowl and mix until combined.

Pour the gingersnap mixture into a 9-inch pie dish or tart pan and pat it down evenly on the bottom and up the sides.

Bake the gingersnap crust for 15 minutes. Set the tart crust to the side to cool to room temperature.

Rinse and pat dry your cranberries. In a medium saucepan over medium heat, add the washed cranberries, 1 ½ cups of sugar, and water. Stir to combine.

Stir every few minutes for 5 minutes, then set the heat to low, and cover the saucepan and allow to simmer for 18 minutes.

Remove the lid then stir to combine until well thickened. Set the cooked cranberry to the side to cool slightly, approximately 15 minutes.

Strain cranberry mixture through a fine mesh strainer and return to the same saucepan. You can use an immersion blender before straining the cranberry sauce if you like.

Whisk the cranberry mixture until almost smooth, then place the saucepan back over medium-low heat.

Whisk in the eggs, egg yolks, lemon juice and 1 cup of sugar to the cranberry mixture.

Continuously whisk the cranberry mixture for 10 minutes, until the mixture is thick and well combined.

Remove from the heat and allow to cool to room temperature.

Pour the cooled cranberry curd into the tart shell. Chill the pie until the cranberry curd filling firm, at least 3 hours.

Decorate as desired and enjoy!