Cranberry Curd Tart

A festive tart featuring a sweet and tangy cranberry curd with a graham cracker crust, perfect for holiday gatherings.

By @sallysbakeblog

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 0 9-inch tart pan
• 12 ounces fresh cranberries
• 1 cup granulated sugar
• 0.25 cup fresh orange juice
• 0.25 cup water
• 0 fine-mesh sieve
• 2 large eggs
• 2 large egg yolks
• 0.25 teaspoon salt
• 6 tablespoons unsalted butter, cut into pieces
• 0 spatula
• 0 sugared cranberries
• 0 rosemary twigs

Instructions

1. Preheat your oven to 350°F (177°C).
2. Prepare the graham cracker crust by mixing graham cracker crumbs, sugar, and melted butter together in a medium bowl until combined.
3. Press the mixture into a 9-inch tart pan, making sure it is tightly packed and evenly distributed. Bake for 10 minutes, then allow to cool.
4. For the cranberry curd, combine cranberries, sugar, orange juice, and water in a medium saucepan over medium heat. Cook until the cranberries have burst and softened, about 10 minutes.
5. Remove from heat and press the mixture through a fine-mesh sieve into a bowl, discarding the solids.
6. Return the strained mixture to the saucepan. Whisk in the eggs, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
7. Remove from heat and stir in the butter until smooth and combined.
8. Pour the cranberry curd into the cooled crust. Smooth the top with a spatula.
9. Refrigerate the tart for at least 2 hours or until set.
10. Optionally, decorate with sugared cranberries and rosemary twigs before serving.