Cranberry curd tart begins with a tender brown-butter shortbread crust and is filled with a luscious, tangy cranberry curd. Finished with a dollop of whipped cream, this tart makes an elegant holiday dessert that’s bright in both flavor and color.
The centerpiece of this recipe is the cranberry curd, cooked from fresh cranberries with warm cinnamon and fresh orange juice. The curd is gently cooked, strained for a silky texture, and baked briefly over a brown-butter shortbread crust so it sets perfectly. Top with whipped cream and a little orange zest for a festive finish.
Why This Recipe Works
- The shortbread crust is easy to make and has a buttery, crumbly texture similar to a pie crust but without the fuss.
- The cranberry curd balances tart and sweet: fresh cranberries, citrus, and a touch of cinnamon create a bright, seasonal flavor.
- Homemade whipped cream takes minutes to prepare and pairs beautifully with the tangy curd.
- Cranberries provide vivid color and a festive flavor that looks and tastes like a holiday showstopper.
Ingredients
- Cranberries: Fresh are preferred; frozen work if thawed and patted dry.
- 1 medium orange: Use both zest and juice for bright citrus notes.
- Granulated sugar: For sweetening the curd.
- 2 large eggs and 2 large egg yolks: Give the curd its silky texture and help it set.
- 1 cinnamon stick: Adds warm holiday spice to the curd.
- Ground cinnamon (optional): A small amount in the crust enhances flavor.
- Unsalted butter: Used for browning or melting for the crust and added to the curd for richness.
- Heavy cream or heavy whipping cream: Keep cold for the whipped topping.
- Powdered sugar: Sweetens the crust and the whipped cream.
- Vanilla extract: For the whipped cream (and optional for the curd).
See the recipe card below for exact measurements and full ingredient list.
Substitutions & Variations
- Substitute lemon juice and zest for orange for a brighter, tangier curd, or blend lemon and orange.
- Finish with a drizzle of chocolate ganache for an indulgent touch.
Instructions
Step 1 – Preheat the oven to 350°F. Whisk together the flour, powdered sugar, ground cinnamon (if using), and salt. Melt or brown the butter, then stir it into the dry ingredients until combined. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom (or an 8–9 inch square pan if preferred).
Step 2 – Bake the crust for 15 minutes. Remove from the oven and, while still warm, use a fork to prick the surface lightly—do not puncture through to the bottom.
Step 3 – In a medium saucepan over medium heat, combine cranberries, sugar, orange zest, orange juice, a pinch of salt, and the cinnamon stick. Cook 8–10 minutes until the cranberries split and release their juices. Remove the cinnamon stick.
Step 4 – Puree the cranberry mixture using an immersion blender or regular blender until smooth. Press the puree through a fine-mesh sieve to remove skins and seeds for a silky curd.
Step 5 – Lightly beat the eggs and egg yolks in a large bowl. Whisk about 1 cup of the warm cranberry puree into the eggs to temper them.
Step 6 – Pour the tempered egg mixture back into the saucepan with the remaining cranberry puree and the chopped butter. Cook over low heat, stirring constantly, until the curd thickens and begins to bubble, about 8–10 minutes. Remove from heat and stir in vanilla extract if using.
Step 7 – Let the curd cool slightly, then pour into the baked crust. Return to the oven and bake at 350°F for about 10 minutes, until the curd is set — it should jiggle slightly in the center but not slosh. Cool on a rack for at least an hour, then refrigerate for at least 4 hours to fully set. Serve chilled or at room temperature, topped with whipped cream and orange zest if desired.
Step 8 – For the whipped cream: place cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl and whip on medium-high until medium peaks form. Dollop on the tart just before serving.
Expert Tips
- Use very cold heavy cream and chill the mixing bowl and whisk briefly for best whipped cream volume.
- Pass the cooked cranberry puree through a fine mesh sieve to remove skins and seeds—this yields a smooth curd.
- If browning butter for the crust, watch carefully: it goes from nutty to burnt quickly. Once amber and fragrant, remove from heat.
Recipe FAQs
Yes. Fresh lemon juice and zest work well and give a tangier curd. You can also combine lemon and orange for a balanced citrus note.
The curd is set when the center jiggles slightly but doesn’t slosh when you gently shake the pan.
This tart is best the day it’s made or the next day. Store covered in the refrigerator for up to 2 days. Add whipped cream just before serving.
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Cranberry Curd Tart
Natalie
Ingredients
Shortbread Crust
- 1/2 cup (113.5 g) unsalted butter, melted or browned
- 1 1/4 cups (156.25 g) all-purpose flour
- 1/3 cup (40 g) powdered sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon (optional)
Cranberry Curd
- 12 ounces (340 g) cranberries, fresh or frozen
- Zest of 1/2 an orange
- Juice of 1 orange (about 2 ounces)
- 1 cup (200 g) plus 2 tablespoons sugar
- 2 large eggs
- 2 egg yolks
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- 1/2 cup (113.5 g) unsalted butter, room temperature, cubed
Whipped Cream
- 1 cup (236 ml) cold heavy cream
- 1–3 tablespoons powdered sugar
- 3/4 teaspoon vanilla extract
Decoration
- Orange zest, optional
Instructions
Shortbread Crust
- Preheat oven to 350°F. Whisk flour, powdered sugar, cinnamon (if using), and salt.
- Melt or brown the butter. To brown, cook over medium-low until amber and nutty, about 5 minutes.
- Stir butter into dry ingredients and press into a 9-inch tart pan. Bake 15 minutes. Prick the surface lightly with a fork without going through the crust.
Cranberry Curd
- Lightly beat the eggs and yolks in a large bowl.
- Cook cranberries, sugar, orange zest and juice, salt, and cinnamon stick over medium heat 8–10 minutes until cranberries split. Remove cinnamon stick.
- Puree the mixture and press through a fine-mesh sieve. Whisk about 1 cup of the warm puree into the eggs to temper them.
- Return the tempered eggs to the pot with the remaining puree and butter. Cook on low, stirring constantly, until thickened and bubbling, about 8–10 minutes. Remove from heat and stir in vanilla.
- Cool slightly, pour into the baked crust, and bake at 350°F about 10 minutes until just set. Cool on a rack, then refrigerate at least 4 hours. Serve topped with whipped cream and orange zest.
Whipped Cream
- Whip cold heavy cream with powdered sugar and vanilla on medium-high until medium peaks form. Serve immediately.
Notes
Cranberries: Fresh cranberries are best; if using frozen, rinse and pat dry if icy.
Crust: This version uses a brown-butter shortbread crust. An earlier version of the recipe used an olive oil crust.
Storage: Best the day it’s made or the next day. Store covered in the refrigerator up to 2 days. Add whipped cream only before serving.
Recipe inspiration: This recipe is adapted from a well-known cranberry curd tart method.
Nutrition
Please note that nutritional values are estimates calculated by an online tool.
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