Name: Cranberry Curd Tart Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 7 h
Cuisine: American
Ingredients: 1 and 1/4 cups (150g) graham cracker crumbs (about 10 full-sheet graham crackers); 3 Tablespoons (37g) granulated sugar; 4 Tablespoons (56g) unsalted butter, melted; 1 lb. (454g) fresh or frozen cranberries; 1 cup (240ml) orange juice; 1 cup (200g) granulated sugar; 1 large egg, at room temperature; 2 large egg yolks, at room temperature; 2 Tablespoons cornstarch; 1/4 teaspoon salt; 3 Tablespoons (43g) unsalted butter, softened to room temperature; 1 teaspoon pure vanilla extract or vanilla bean paste; 1 cup (240ml) heavy cream, cold; 2 Tablespoons granulated or confectioners’ sugar; 1/2 teaspoon pure vanilla extract or vanilla bean paste; optional: sugared cranberries, for garnish

Jump to Recipe· 3.9 from 13 reviews

If you’re searching for a show-stopping dessert that captures the spirit of the season with every bite, this Cranberry Curd Tart Recipe is here to delight. Bursting with the bright, tangy flavor of fresh cranberries balanced by a luxuriously smooth curd, all nestled in a sweet, crunchy graham cracker crust, it is truly a festive treasure. This tart not only tastes amazing but also brings a pop of gorgeous ruby-red color to your table, making it an irresistible centerpiece for holidays or any special occasion.

Ingredients You’ll Need

In the image, there is a close-up of a silver metal pot filled with a thick, deep red sauce mixed with whole small fruit pieces, likely berries, giving it a chunky texture. A blue spatula with a light wooden handle is stirring the sauce inside the pot. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Cranberry Curd Tart Recipe shines through its straightforward yet carefully chosen ingredients. Each element plays a crucial role: the graham cracker crumbs create a buttery, crisp foundation; the fresh cranberries bring their signature tartness; orange juice adds natural sweetness and zest; and the whipped cream topping softens and balances the tart flavors flawlessly.

Graham cracker crumbs: Make sure they are finely ground for a firm but tender crust.
Granulated sugar: Balances the tartness of the cranberries and sweetens the crust and curd.
Unsalted butter: Melted for the crust and softened for the curd, it adds that rich, luscious mouthfeel.
Fresh or frozen cranberries: The star ingredient, bursting with vibrant color and tang.
Orange juice: Provides natural citrus sweetness that enhances the cranberry flavor.
Egg and egg yolks: These help thicken the curd to a silky smooth texture.
Cornstarch: Acts as a gentle thickener to set the curd just right.
Salt: A tiny pinch to highlight the tart and sweet flavors.
Vanilla extract or bean paste: Adds subtle warmth and depth to the filling.
Heavy cream: Whipped into peaks for a light, airy topping that perfectly finishes the tart.
Sugared cranberries (optional): These provide a sparkling, festive garnish that tastes as delightful as it looks.

How to Make Cranberry Curd Tart Recipe

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 350°F (177°C), then lightly grease your 9-inch tart pan with a removable base. Combine finely ground graham cracker crumbs with sugar in a bowl, then stir in melted butter. Press the mixture evenly across the base and up the sides of the pan, using gentle pressure to avoid a dense crust. Bake this crust for 10 minutes until it’s golden and set, then set it aside to cool on a wire rack.

Step 2: Cook the Cranberry Filling

In a medium saucepan over medium heat, combine cranberries, orange juice, and sugar. Bring to a boil, then simmer until all cranberries burst and the mixture thickens, about 10 minutes. Mash the berries against the pan sides to release all their natural juices. Remove from heat and allow to cool slightly.

Step 3: Puree and Thicken the Curd

Transfer the cooked cranberry mixture to a blender or food processor and puree until completely smooth. Return the puree to the saucepan. Whisk eggs, yolks, cornstarch, and salt in a bowl until smooth, then gradually whisk this into the cranberry puree. Cook over medium heat, stirring constantly until the curd thickens and reaches a gentle boil, then simmer 5–7 minutes more until luscious and velvety. Remove from heat and whisk in butter and vanilla extract until fully incorporated.

Step 4: Assemble and Chill

Pour the cranberry curd into your cooled graham cracker crust, smoothing the top with a spatula. Let it cool at room temperature for about 30–45 minutes before transferring the tart to the refrigerator. Chill for at least 6 hours, or overnight, allowing the curd to fully set into a silky, sliceable treasure.

Step 5: Whip the Cream and Top

Using a mixer, whip the cold heavy cream with sugar and vanilla until soft to medium peaks form — the perfect consistency to dollop or pipe elegantly atop your tart. If the cream overwhips, simply fold in a bit more cold cream to rescue it. Generously spread the whipped cream over the chilled cranberry curd.

How to Serve Cranberry Curd Tart Recipe

The image shows a round tart with three clear layers viewed from above. The bottom layer is a golden brown crumbly crust that forms the base and edges, giving a rough texture. Above the crust is a smooth, bright red filling that spreads evenly in a thick layer. The top layer is white whipped cream, softly swirled with some peaks and valleys, covering most of the red filling, but leaving the edges of the red layer visible. Scattered on top of the whipped cream are small, round, red berries coated with a light frost-like dusting. A white plate holds the tart, sitting on a white marbled surface. A woman's hand holds a pie server, lifting a slice from the tart, showing a clean cut through all the layers. Some candles and a small bowl of berries are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that extra festive touch, scatter sugared cranberries atop the whipped cream. Their sparkling crunch perfectly complements the smooth curd and adds a beautiful jewel-like pop that makes every slice feel special.

Side Dishes

Pair this tart with lightly toasted nuts, a cup of hot spiced tea, or a glass of crisp champagne for a wonderful contrast in texture and flavor. Fresh fruit salads or simple green salads with a citrus vinaigrette also brighten the table alongside this rich, tangy dessert.

Creative Ways to Present

Try serving mini tartlets using this Cranberry Curd Tart Recipe for an elegant touch at parties. Or pipe the whipped cream in pretty rosettes for a delicate look. Layer the curd and topping in clear dessert glasses for a paradoxically rustic and chic cranberry parfait.

Make Ahead and Storage

Storing Leftovers

After savoring this tart, be sure to cover and refrigerate any leftovers. Stored in an airtight container or wrapped well, the tart will remain fresh for up to 3 days without losing its luscious texture or bright flavor.

Freezing

While you can freeze the un-topped cranberry curd filling and crust separately, the whipped cream topping is best made fresh. Wrap each component tightly to avoid freezer burn and thaw in the refrigerator before assembling and serving.

Reheating

This tart is best enjoyed chilled, so reheating is not recommended. If you’d like the curd a bit softer after refrigeration, allow the tart to sit at room temperature for 15–20 minutes before serving for perfect slicing and velvety mouthfeel.

FAQs

Can I use frozen cranberries for this recipe?

Absolutely! Frozen cranberries work wonderfully and can be used straight from the freezer. Just allow them a few extra minutes to cook until they burst and release their juices.

Is there a good substitute for the graham cracker crust?

If graham crackers aren’t your thing, you can substitute with digestive biscuits or a classic shortbread crust. Each will lend a different but equally delightful flavor and texture.

How can I tell when the cranberry curd is done thickening?

The curd is ready when it coats the back of a spoon and holds a line when you run your finger through it. If you use a thermometer, about 200°F (93°C) is ideal for thickening without scrambling the eggs.

Can I prepare the tart a day in advance?

Yes, this tart benefits from chilling overnight. The flavors meld beautifully, and the curd sets perfectly for clean slices the next day.

What’s the best way to whip the cream without overdoing it?

Whip on medium-high speed and watch it closely. You want medium peaks that hold their shape but are still soft. If you overwhip, gently fold in a splash of cold cream to bring it back to a smooth texture.

Final Thoughts

Trust me, once you try this Cranberry Curd Tart Recipe, it will quickly become a treasured dessert you reach for year after year. It’s the perfect balance of sweet and tart, creamy and crunchy, simple to make yet elegant enough to impress any guest. Go ahead and treat yourself and your loved ones to this vibrant, festive delight—it’s worth every delightful bite!