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Cranberry Curd Tart with Gingersnap Crust Recipe

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3.8 from 22 reviews

  • Author: Sophia
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://sophiasdishes.com/cranberry-curd-tart-with-gingersnap-crust-recipe/