cranberry curd tart with a gingersnap crust
This slightly tart and sweet curd fills a buttery gingersnap crust. Its the perfect complement of festive flavors and is sure to leave a lasting impression on your dessert table.
Equipment
- 9" removable bottom tart pan
- food processor
- mesh strainer
- parchment paper
- medium sauce pan
Ingredients
gingersnap crust
- 3 c gingersnaps
- 6 tbsp unsalted butter, cold and cubed
cranberry curd
- 12oz bag fresh or frozen cranberries
- ½ c orange juice
- 1 ¼ c caster or superfine sugar (275g)
- 2 eggs
- 2 egg yolks
- ½ tsp vanilla extract
- 10 tbsp unsalted butter, melted and cooled
Instructions
- Preheat oven to 375 F, line bottom of a tart pan with parchment paper. Lightly grease sides of the tart pan with butter. I use a pastry brush dipped in some of the melted butter. In a food processor, pulse gringersnaps into a course sand like texture. Add cold, cubed butter and process until it just comes together. Press into prepared tart, starting with the sides and working across the bottom to the center of the pan. Chill in the fridge for 15-20 minutes. Line the crust with a piece of parchment paper, cut the diameter of the tart pan. Line with pie weights, rice or dried beans. Bake for 18-20 minutes. Remove from oven and place on a cooling rack until ready to be filled with the curd. Reduce heat to 350F.
- Heat cranberries and orange juice in a sauce pan over low-medium high heat until cranberries begin to soften slightly and split. Strain through a mesh strainer, discarding the skins and returing the cranberry mixture to the same sauce pan. Add all remaining ingredients to the sauce pan with the cranberry mixture. Gently, but throughly stir together. Heat over low-medium heat until the mixture thickens, about 9 minutes.
- As soon as the mixture thickens, strain through the same mesh strainer, into another bowl or container. Pour into par-baked crust and return to the oven. Bake at 350F for 10-12 minutes, or until the curd sets with a slight giggle. Remove from oven and cool on a cooling rack to room temperature, about an hour. At this point, the tart can go into the fridge to chill or can be served at room temperature.
Notes
You will have some leftover egg whites. If you'd like to use them, I highly suggest an italian meringue. See blog post for the link I used to make the one in the photos. Its perfect and worked well the first time!
Other suggested toppings: dusting of powdered sugar, or fresh whipped cream
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