Description
This Cranberry Curd Tart is a delightful dessert featuring a tangy and creamy cranberry curd filling nestled in a buttery oat crust. The vibrant cranberry flavor paired with the smooth curd texture makes it perfect for festive occasions or a special treat any time of the year.
Ingredients
Scale
Filling
- 250 g (1 ¼ cups) sugar
- 510 g fresh cranberries
- 180 g (¾ cups) orange juice
- Zest from 2 oranges
- 5 large eggs
- 113 g (½ cup) unsalted butter
Crust
- 220 g (2 cups) quick cooking oats or rolled oats
- 30 g (¼ cup) all-purpose flour
- 30 g (¼ cup) powdered sugar
- 1 tsp ground cinnamon
- Pinch fine sea salt
- ½ cup unsalted butter, softened
Instructions
- Make the filling: In a large pot over medium heat, combine fresh cranberries, orange juice, orange zest, and sugar. Cook for 15-20 minutes until most cranberries burst and soften. Turn off heat.
- Puree the cranberry mixture: Blend the cooked mixture using an immersion blender or transfer to a blender. Pass the puree through a fine mesh sieve into a bowl or pot, pressing to extract all juice.
- Add eggs to the puree: Crack eggs into a separate bowl, then gradually whisk them into the cranberry puree to avoid cooking the eggs prematurely. Whisk thoroughly to combine.
- Cook the curd: Return the mixture to medium-low heat and cook, stirring every 30 seconds, until it thickens and reaches 165°F (74°C), coating the back of a spoon.
- Strain and add butter: Pour the curd through a fine mesh sieve over softened butter. Stir until butter fully melts and incorporates into the curd. Cool and refrigerate or freeze as needed.
- Prepare the crust: In a food processor, finely grind oats, flour, powdered sugar, cinnamon, and sea salt for 2-4 minutes. Add softened butter in slices and pulse until dough forms a sticky ball.
- Shape the crust: Press the dough evenly into the bottom and sides of a 10″ tart pan with a removable bottom. Use a powdered sugar-dusted measuring cup to smooth the surface.
- Chill and pre-bake crust: Freeze the crust for about 10 minutes. Preheat oven to 350°F (175°C). Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 25 minutes.
- Remove weights and dock crust: Using the parchment paper, lift out weights gently. Prick the bottom of the crust with a fork to prevent bubbling.
- Add filling and bake tart: Pour cranberry curd into crust, smoothing evenly. Bake for 20-22 minutes until the surface is matte, edges are set, and center slightly jiggles.
- Chill and serve: Cool tart at room temperature, then refrigerate 4-8 hours or up to 2 days. Serve cold and store leftovers in the fridge.
Notes
- Use fresh cranberries for best flavor and texture.
- The curd must be cooked gently and stirred continuously to avoid curdling.
- Freezing the curd stops the cooking process and preserves freshness.
- Pie weights or dried beans prevent the crust from puffing up during baking.
- Ensure the tart is fully chilled before serving for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry curd tart, cranberry dessert, oat crust tart, holiday tart, fruit curd tart
