When it comes to fruit desserts, we usually think of apples, peaches, strawberries, blueberries, and raspberries. But have you ever thought of cranberries?
Cranberries are under-appreciated fruit. You probably see them at the edge of the Thanksgiving table or not at all. But did you know that cranberries also make an excellent ingredient for a delightful dessert? Yes, and this Cranberry Curd Tart is proof.
It starts with a crust made from oats and walnuts. It is then filled with a just perfectly sweet cranberry curd filling. Now, this right here is a true showstopper and can be the centerpiece on your holiday table.
I am a sucker for a good homemade pie or tart or any fruit dessert for that matter. And guess what? I found love with this cranberry curd tart. I know you will too. 🙂Print
This Cranberry Curd Tart comes with a gluten-free oat and nut-based tart crust which is then filled with a creamy cranberry curd filling. Its vibrant color and delicious taste make this tart a stunningly delicious dessert whatever the occasion is.
1 1/2 c. rolled oats
1 c. walnuts
1/4 c. + 2 tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cardamom
5 tbsp. cold unsalted butter, cubed
Cranberry curd filling:
12 oz. fresh cranberries
Zest of 1 lemon
3/4 c. + 2 tbsp. sugar (divided)
1/4 c. water
1/2 c. freshly squeezed lemon juice
2 large eggs
2 large egg yolks
4 tbsp. unsalted butter (at room temperature)
Pinch of salt
- Preheat oven to 350 degrees Fahrenheit and then lightly grease a tart pan with butter. Use one that has a removable bottom.
- Place the oats, walnuts, brown sugar, and spices in your food processor and process until finely chopped.
- Pulse in the cubes of cold butter, one at a time, until the mixture comes together.
- Pour the mixture into the prepared pan and press evenly into the bottom and sides of the pan.
- Refrigerate the crust for about 15 minutes.
- Remove the crust from the fridge and then bake for 15 minutes. Let cool while you make the curd.
- In a saucepan, combine the cranberries, 3/4 cup sugar, water, and lemon zest, and bring to a simmer. Reduce the heat and cook for 15 minutes. Stir occasionally so you can break down the cranberries.
- Turn the heat off, let cool for a few minutes, and then transfer the mixture to a blender. Blend until smooth.
- Transfer the mixture back to the saucepan over medium-low heat.
- Add the remaining ingredients, one at a time, including the remaining 2 tablespoons of sugar. Whisk constantly.
- With all the ingredients in the pot, continue cooking for about 10 minutes. Whisk constantly until the mixture thickens.
- Strain the cranberry curd over a large bowl through a fine-mesh strainer. Use a spatula to push the curd through.
- Pour the strained filling into the cooled crust.
- Leave in the fridge for 3 hours or until set.
- Garnish with sugared cranberries or candied lemon slices if desired.
- Keep the tart in the fridge until ready to serve.
- This tart is best served within 24 hours of making.
You can prepare the cranberry curd ahead of time. But for the crust, prepare it as directed and keep it in the fridge. Only bake it on the day you plan to serve it.