This cranberry-orange curd tart is a delightful holiday dessert that perfectly balances tartness and sweetness. With a zesty citrus flavor, it’s an ideal choice for Thanksgiving or any festive gathering.
The tart features a smooth cranberry curd filling set in a crunchy gingersnap crust, making it a unique addition to your dessert table.
Festive Cranberry-Orange Tart Recipe
This cranberry-orange tart combines a rich, tangy filling made from fresh cranberries and orange juice with a spiced gingersnap crust. The recipe takes about 1 hour to prepare and chill, serving 8 people.
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 3 large eggs
- 1/4 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine gingersnap crumbs and melted butter. Press the mixture into the bottom and up the sides of a tart pan. Bake for 10 minutes, then let cool.
- Make the Cranberry Curd: In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat until the cranberries burst and soften, about 5-7 minutes. Remove from heat and strain the mixture to remove skins.
- Combine Ingredients: In a bowl, whisk together the eggs and salt. Gradually add the strained cranberry mixture, then stir in the butter pieces until melted and smooth.
- Fill the Tart: Pour the cranberry curd into the cooled gingersnap crust. Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool and Serve: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving. Slice and enjoy your festive cranberry-orange tart!
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8 slices
- Calories: 250kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 35g
