Looking for a show stopper at your holiday table this year? Look no further than this Cranberry Curd Tart! Like other tarts of the curd variety, this one has lovely notes of both sweet and tart, but the color really sets it apart. (I’m a poet and I don’t even know it!)
Cranberry Curd Tart
In all seriousness though (and dessert after a gut-busting meal is about as serious as it gets), this gorgeous creation is perhaps the perfect post-Thanksgiving or Christmas treat; it’s so light and refreshing and the tartness almost makes you feel less full, if that’s at all possible.
While I wrote this recipe with Thanksgiving in mind, I find myself making it just about year-round. It’s the perfect color for Valentine’s Day, and feels festive enough for New Year’s Eve. And even in the summer – with that bag of cranberries that’s been in your freezer since November- the nutty crust and sweet-tart filling would be great with seasonal fruit piled on top.
If you’ve been intimidated by making curd in the past, I hope you’ll to give it a try; it involves a bit of technique but nothing you can’t handle, I promise! I always run the finished curd through a strainer to make sure I catch any scrambled eggs, that way I don’t stress too much while I’m making it.
This tart needs to be chilled before serving, which makes it a great one to make ahead.
Looking for more holiday recipes? Find them all right here!
The perfect holiday show stopper dessert, and it’s easier to make than it looks.
for the crust:
- 6 ounces walnuts ((about 1 1/2 cups chopped))
- 1/2 cup arrowroot powder
- 1/2 teaspoon salt
- 2 tablespoons ghee
- 2 tablespoons honey
- 1 egg yolk
for the curd:
- 12 ounces cranberries ((fresh or frozen))
- 1 cup honey
- 1/4 cup orange juice
- 8 tablespoons ghee or butter, (room temperature)
- 2 eggs
- 2 egg yolks
- pomegranate arils for garnish, (optional)
- Preheat the oven to 325ºF.
- In the bowl of a food processor, pulse the walnuts and arrowroot 10-12 times until it’s the texture of coarse crumbs.
- Add the salt, ghee, honey and egg yolk and process until the mixture is the texture of wet sand.
- Press the crust into a 9-inch tart pan. If it’s a bit sticky, dampen your hand a bit so you are able to press it in as evenly as possible, making sure to work it up the sides of the pan as well.
- Place on a baking sheet and bake for 15 minutes. Remove and turn the oven up to 350ºF.
- While the crust is baking, prepare the curd: Heat the cranberries, honey, and orange juice in a large sauce pan over medium-high heat until the cranberries all pop and the mixture is mostly liquid, about 10 minutes. Strain the mixture through a fine mesh sieve, pressing as much liquid through as possible.
- Whisk in the ghee until melted and return the mixture to the pan.
- In a medium bowl, beat the eggs and egg yolks. Transfer one ladle full of the cranberry mixture to the eggs to temper them, and then whisk the egg mixture back into the cranberry mixture. Heat, over medium heat, stirring constantly for about 5 minutes, or until the mixture is thickened to coat the back of a spoon.
- If you see any bits of cooked egg in the mixture, strain it through a fine mesh sieve to remove them.
- Pour the curd into the tart shell and bake for 10 minutes, or until set. (It will still have a little movement in the middle but will firm up when chilled)
- Allow to cool for 30 minutes before transferring it to the fridge to chill completely, about 2 hours.
- If desired, garnish with pomegranate arils and serve with whipped cream or coconut whipped cream. Serve chilled.
Make sure to allow time for the tart to chill before serving, about 2 1/2 hours total.
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