Cranberry Curd Tart | Bright, Festive & Perfect for Christmas!

Add 1 and 1/4 cups of all-purpose flour, 1/3 cup of powdered sugar, and 1/4 teaspoon of salt to a bowl and stir to combine.

Melt 1 stick of butter in a microwave-safe bowl.

Add the flour mixture to the melted butter and mix until a soft dough forms.

Transfer the dough to a 9-inch round tart pan and press it evenly across the bottom and up the sides using the bottom of a small glass.

Bake the crust in the oven at 350°F for 20 to 25 minutes until lightly golden, then allow to cool completely.

In a bowl, add 2 whole eggs and 2 egg yolks, and whisk to combine.

Grate the zest off of 1 orange and squeeze the juice from it.

In a medium-sized saucepan, combine 12 oz of fresh cranberries, the orange zest, 3/4 cup of white granulated sugar, and 1/2 cup of freshly squeezed orange juice.

Cook over medium heat, stirring occasionally for 10 minutes until the cranberries burst and the mixture thickens.

Use an immersion blender to blend the mixture until completely smooth.

Temper the eggs by gradually spooning in some of the warm cranberry puree while whisking continuously to prevent scrambling.

Transfer the egg and cranberry mixture back to the pot, scraping everything out of the bowl.

Cook over medium-low heat, stirring constantly for 5 to 8 minutes until thickened and able to coat the back of a spoon, ensuring it does not boil.

Turn off the stove and add in 4 tablespoons of butter, one tablespoon at a time, whisking continuously until glossy and smooth.

Pour the warm cranberry curd into the cooled tart shell and smooth the top.

Bake the tart in the oven at 350°F for 8 to 10 minutes.

Remove the tart from the oven and allow to cool completely to room temperature.

Place the tart in the fridge to chill and set for at least 2 hours.

Remove the tart from the outer ring by gently pushing up on the bottom of the pan.

Equipment Needed

Spice Level: