Cranberry Curd Tart Recipe – Learn with Experts: As far as holiday desserts go, this cranberry curd tart is the stuff of dreams. A cranberry curd filling that is silky smooth, brightly tart, and just the right amount of sweet inside a tart crust made from oats and walnuts tastes amazing and looks amazing as the sweet center piece on your holiday table.
Cranberry Curd Tart Recipe – Learn with Experts
A good home-baked fruit pie is one of my favorite desserts. I’m not even picky about the fruit (though berry and cherry pies are my favorites). I just love how tart and sweet go together with my pastry, which is something cream pies don’t usually have.
Aside from being much easier to make than a pastry pie crust, this oat and walnut tart crust tastes great with both sweet and sour fruit. Also, the cranberry curd is so silky and smooth that every bite is like taking a forkful of pure happiness.
For the tart crust
- 1 1/2 cup rolled oats
- 1 cup walnuts
- 1/4 cup + 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom
- 5 tablespoons cold unsalted butter, cubed
For the cranberry curd filling
- 12 ounces fresh cranberries
- zest of 1 lemon
- 3/4 cup plus 2 tablespoons sugar, divided
- 1/4 cup water
- 1/2 cup freshly squeezed lemon juice
- 2 large eggs
- 2 large egg yolks
- 4 tablespoons unsalted butter, room temperature
- pinch of salt
How to make it
- Warm up the oven to 350°F and use baking spray or butter to lightly grease the sides of a tart pan with a bottom that can be taken off. In a food processor, mix the oats, walnuts, brown sugar, and spices together. Cut the food into small pieces, then add the cold butter cubes one at a time and pulse until the mixture starts to stick together.
- Place the dough into the tart pan that has been prepared and press it into the bottom and up the sides. For 15 minutes, put the crust in the fridge. Put the tart pan on a baking sheet and take it out of the fridge. Bake the crust for 15 minutes.
- It’s done when it’s puffed up a bit in the middle. Take it out of the oven and let it cool while you make the curd. In a sauce pot, mix the cranberries, lemon zest, 3/4 cup of sugar, and water. Bring to a simmer, then turn down the heat and cook for 15 minutes, stirring every now and then to help the cranberries break down.
- After taking it off the heat, let it cool for 5 minutes. Then, put it in a blender and blend it until it’s smooth. Put the sauce back in the pot and set the heat to medium-low. Add the rest of the ingredients, including the two tablespoons of sugar that you saved, one at a time, making sure to whisk constantly as you go.
- After adding all the ingredients to the pot, keep cooking while whisking constantly for 10 minutes, or until the mixture gets thick. Pour the cranberry curd into a large bowl. Use a spatula to push the curd through a fine mesh strainer.
- Once the crust is cool, pour the strained filling into it. Put it in the fridge for at least three hours to set. Store in the fridge until ready to serve. Add sugared cranberries or candied lemon slices as a garnish.
How to store the keftover Tart
It is recommended that you consume this cranberry curd tart on the same day (or within twenty-four hours) that it is prepared. On the other hand, if you have any leftovers, you can continue to store them in the refrigerator for up to three days.
Fat: 20 g
Saturated Fat: 8 g
Polyunsaturated Fat: 11 g
Cholesterol: 120 Mg
Sodium: 155 Mg
Fiber: 4 g
Sugar: 7 g