If you have a soft spot for vibrant, tangy desserts that feel both festive and comforting, you’re going to adore this Cranberry Curd Tart with Gingersnap Crust Recipe. It’s that perfect balance between the bright, tart cranberry curd and the warm, spicy crunch of a gingersnap crust, coming together in a dessert that’s as stunning as it is delicious. Whether you’re serving this for a holiday gathering or craving a special treat, this tart brings a splash of color, a burst of flavor, and a cozy texture that you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Cranberry Curd Tart with Gingersnap Crust Recipe lies not only in its taste but also in its straightforward ingredients. Each one plays a key role: fresh cranberries provide that classic tartness, while orange juice and zest add a citrusy brightness. The gingersnap crust brings a wonderful spice and crunch that complements the silky curd perfectly.
- Fresh cranberries (12 ounces): The star ingredient, offering tartness and vibrant color that makes this tart pop.
- Fresh orange juice (½ cup): Adds a natural sweetness and bright citrus notes that balance the cranberries.
- Orange zest (from one orange): Enhances the orange flavor with fragrant oils for depth.
- Granulated sugar (1 cup): Sweetens the tart curd just right, taming the cranberries’ natural tang.
- Eggs and egg yolks (2 eggs, 2 yolks): Essential for creating a silky, custard-like texture in the curd.
- Unsalted butter (¼ cup for curd, 5 tablespoons for crust): Adds richness and smoothness to both curd and crust.
- Salt (⅛ teaspoon): A pinch to enhance all the flavors in the curd.
- Gingersnap cookies (1½ cups crushed): Form the sweet, spicy crust that’s irresistible and crunchy.
- Light or dark brown sugar (⅓ cup): Adds molasses flavor and moisture to the crust.
- Ground cinnamon (¼ teaspoon): Warms the crust with gentle spice.
- Ground ginger (¼ teaspoon): Boosts the ginger flavor and gives the crust a subtle zing.
How to Make Cranberry Curd Tart with Gingersnap Crust Recipe
Step 1: Prepare the Cranberry Curd Filling
Start by combining fresh cranberries, orange juice, zest, and sugar in a saucepan. Bring this mixture to a boil, then simmer it until the cranberries soften and the sugar fully dissolves. This creates a fragrant, slightly thick sauce that’s bursting with citrus and berry flavors. Next, purée the mixture until smooth, ensuring no large pieces remain, which guarantees a silky filling for your tart. Temper the eggs by whisking in some cranberry mixture to warm them up, then combine everything back in the saucepan to cook gently until thickened to a custard-like consistency. Finally, stir in butter and salt, which add richness and balance the tartness beautifully. Let the curd cool while you prepare the crust.
Step 2: Make the Gingersnap Crust
For your crust, crushed gingersnap cookies are the hero, bringing a sweet, spicy crunch that perfectly contrasts the smooth curd. Mix the crushed cookies with brown sugar, cinnamon, ginger, and melted butter until everything holds together like damp sand. Press this mixture firmly into a lightly greased tart pan, ensuring it’s evenly compacted for shape and texture. Bake it briefly to set the crust just right. If the crust shifts during baking, no worries—press it back into place quickly while it’s still warm and flexible.
Step 3: Assemble and Chill the Tart
Once the curd has cooled but remains slightly warm, strain it through a fine mesh sieve to remove any seeds or solids. This step ensures a perfectly smooth, velvety finish. Pour the curd gently into the baked crust and smooth the surface with an offset spatula. Chill the tart in the refrigerator for at least four hours to allow it to set up. It won’t firm up like a gelatin dessert but will hold its shape beautifully when sliced, creating an elegant, soft custard texture that’s pure indulgence.
How to Serve Cranberry Curd Tart with Gingersnap Crust Recipe
Garnishes
A few well-chosen garnishes elevate the tart from wonderful to wow-worthy. Sugared cranberries add a festive sparkle and a lovely crunch, while a dollop of homemade whipped cream brings creaminess that complements the tartness of the filling. Fresh mint leaves can add a surprising pop of color and a touch of herbal freshness that balances the richness.
Side Dishes
This tart shines on its own, but pairing it with light, complementary sides can create a memorable dessert spread. Consider serving alongside a simple vanilla bean ice cream or a scoop of tangy Greek yogurt for creaminess that contrasts the tart. Fresh fruit salad with winter berries or a few toasted nuts adds texture and variety on the plate.
Creative Ways to Present
Presentation can turn this already stunning Cranberry Curd Tart with Gingersnap Crust Recipe into a centerpiece dessert. Try serving individual portions in mini tart shells to wow guests. Alternatively, dust the top lightly with powdered sugar or spice-infused sugar for a subtle shimmer. Layered parfaits with crumbled gingersnap and the curd create a fun deconstructed version perfect for casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover tart tightly covered in the refrigerator to maintain its fresh flavors and soft texture. Stored this way, it stays delicious for up to five days, making it a great make-ahead dessert for busy weeks or post-holiday enjoyment.
Freezing
You can freeze the whole tart for up to three months by wrapping it carefully in plastic wrap and aluminum foil. When ready to serve, thaw it slowly in the refrigerator overnight to preserve its creamy texture and crisp crust without sogginess.
Reheating
This tart is best enjoyed chilled or at room temperature. If you prefer, allow frozen slices to come to room temperature before eating, but avoid heating as it will affect the curd’s delicate texture and the crust’s crispness.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Just thaw and drain any excess liquid before cooking to avoid a watery filling. Frozen cranberries work well and still give you that vibrant tart flavor.
What if I don’t have a tart pan with a removable bottom?
You can use a springform pan for easier removal or a standard pie plate, but slicing and serving might be more challenging because the crust is more delicate.
How do I know when the curd is cooked properly?
The curd thickens when it reaches about 160ºF (71ºC). Using an instant-read thermometer really helps to ensure it’s safely cooked without scrambling the eggs.
Can I substitute the orange juice with another citrus?
Yes! Lemon or grapefruit juice works wonderfully and adds a slightly different citrus edge that’s just as delicious.
Is there a way to make this tart vegan?
It’s a bit tricky since the curd uses eggs and butter, but you can experiment with vegan butter and cornstarch or agar-agar to thicken a cranberry curd alternative, though flavor and texture will differ.
Final Thoughts
If you want a show-stopping dessert that combines tart, sweet, creamy, and spicy flavors all in one, give this Cranberry Curd Tart with Gingersnap Crust Recipe a try. It’s a real crowd-pleaser that’s perfect for holidays, celebrations, or any time you want to impress your loved ones with something truly special. Trust me, once you make it, this tart will have a permanent place in your recipe collection.
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Cranberry Curd Tart with Gingersnap Crust Recipe
- Total Time: 5 hours 55 minutes
- Yield: 10 servings
Description
This elegant Cranberry Curd Tart combines a tangy, silky-smooth cranberry curd filling with a spicy gingersnap crust. Perfectly balanced between tart and sweet, this dessert is ideal for holiday gatherings or anytime you want a festive treat. The tart features a bright orange zest and juice infusion, baked in a crumbly spiced crust, and chilled to set. Garnish with sugared cranberries or whipped cream for an impressive presentation.
Ingredients
Cranberry Curd Filling
- 12 ounces (340g) fresh cranberries
- ½ cup (120mL) fresh orange juice (or diluted with water to ½ cup if needed)
- Zest of one orange
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup (57g) unsalted butter, softened to room temperature and cut into 4 slices
- ⅛ teaspoon salt
Gingersnap Crust
- 1 ½ cups (150g) crushed gingersnap cookies (about 25 cookies)
- ⅓ cup (67g) firmly packed light or dark brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 5 tablespoons (71g) unsalted butter, melted
Instructions
- Prepare the Cranberry Curd Filling: In a medium saucepan, combine the fresh cranberries, fresh orange juice, orange zest, and granulated sugar. Bring the mixture to a boil, then reduce heat and simmer while stirring occasionally until the cranberries break down, the sugar dissolves, and the mixture thickens slightly. Remove from heat.
- Purée the Cranberry Mixture: Pour the hot cranberry mixture into a blender or food processor. Blend until smooth with no large pieces remaining, then set aside.
- Temper the Eggs: In a medium bowl, whisk together the eggs and egg yolks. Add about 2 tablespoons of the warm cranberry mixture to the eggs while whisking continuously to temper them, preventing curdling.
- Cook the Curds: Pour the tempered eggs and the remaining cranberry mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture reaches 160ºF (71ºC) on a digital thermometer, about 3-5 minutes. Remove from heat, add the softened butter and salt, and stir until the butter is fully melted. Let the curd cool in the saucepan for 45 to 60 minutes while preparing the crust.
- Prepare the Gingersnap Crust: Preheat the oven to 325ºF (162ºC) and lightly spray a 9-inch tart pan with nonstick spray. Crush the gingersnaps into fine crumbs using a food processor or by placing them in a bag and crushing manually. In a large bowl, mix the crushed gingersnap crumbs, brown sugar, ground cinnamon, ground ginger, and melted butter until fully combined.
- Form and Bake the Crust: Press the gingersnap crumb mixture firmly and evenly into the bottom of the prepared tart pan using the bottom of a measuring cup to compact it tightly. Bake the crust for 5 minutes. Remove from the oven and allow to cool. If the crust shrinks or slips, press it back in place while still warm.
- Assemble the Tart: When the cranberry curd has cooled to below 125ºF (52ºC), strain it through a fine mesh sieve into a bowl or a measuring cup with a spout to remove seeds and skins, working in 3 to 4 batches. If it has thickened too much, gently reheat over medium heat for 1-2 minutes to loosen the curd without cooking it further.
- Fill and Chill: Pour the strained cranberry curd into the cooled gingersnap crust and spread evenly with an offset spatula to the edges. Refrigerate the tart for at least 4 hours to chill and set. The tart will be soft but should hold its shape when sliced.
- Serve and Store: Garnish with sugared cranberries or homemade whipped cream if desired. Store any leftovers covered in the refrigerator for up to 5 days. The tart freezes well for up to 3 months; thaw in the refrigerator before serving.
Notes
- Fresh orange juice: One orange may not yield a full ½ cup of juice; it’s fine to top off with water to reach ½ cup. Other citrus juices may be substituted if desired.
- Tempering eggs means slowly adding hot liquid to eggs whisking continuously to prevent them from cooking too quickly and curdling.
- A tart pan with a removable bottom is recommended for easy slicing and removal. A springform pan can also be used. A pie plate is less ideal as slices are harder to remove cleanly.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
