Best Cranberry Curd Tart Recipes

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CRANBERRY CURD TART



Cranberry Curd Tart image

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups/180 grams raw hazelnuts
1 cup/125 grams rice flour
1/4 teaspoon salt
1/2 cup/112 grams sugar
6 tablespoons/100 grams softened butter, more as necessary
12 ounces/340 grams cranberries
1 cup/225 grams sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup)
4 ounces/113 grams softened butter (1 stick)
2 eggs plus 2 egg yolks

Steps:

  • Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
  • In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
  • Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
  • Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
  • Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
  • While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
  • Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
  • Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram

CRANBERRY-ORANGE CURD TART



Cranberry-Orange Curd Tart image

A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!

Provided by Kim

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons ground ginger
¼ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract
4 egg yolks, at room temperature
1 egg, at room temperature
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 large orange, zested and juiced
1 teaspoon vanilla extract
1 pinch salt
4 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
  • Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
  • Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
  • Bake in the preheated oven until golden, 20 to 25 minutes.
  • Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
  • Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
  • Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
  • Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
  • Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g

REDUCED-SUGAR CRANBERRY CURD TART



Reduced-Sugar Cranberry Curd Tart image

Cranberries and orange are cooked into a tart and silky curd that goes great over a gingersnap cookie crust.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h30m

Yield 8

Number Of Ingredients 15

1 ½ cups gingersnap cookie crumbs
¼ cup Sugar In The Raw®
¼ cup Stevia In The Raw®
¼ teaspoon fine sea salt
4 tablespoons butter, melted
1 (12 ounce) package fresh cranberries
½ cup Sugar In The Raw®
½ cup Stevia In The Raw®
1 orange, zested
½ cup fresh orange juice
6 tablespoons unsalted butter, cut into small pieces
3 large eggs, beaten
¾ cup Sugar In The Raw®, divided
½ cup fresh cranberries
Thin strips orange zest

Steps:

  • Preheat oven to 350 degrees F. Spray a 9-inch two-piece tart pan with cooking spray.
  • In a medium bowl, stir together cookie crumbs, sugar, stevia, salt, and butter. Press mixture evenly in bottom and up sides of tart pan. Bake until set, about 15 minutes.
  • In a medium saucepan, combine cranberries, sugar, stevia, and orange zest and juice. Bring to a simmer over medium-high heat and cook until cranberries burst, about 8 minutes.
  • Strain cranberry mixture through a sieve over a medium saucepan, pressing on berries to extract all the juice and pulp. Discard anything left in the sieve. Stir butter and eggs into cranberry puree. Cook, stirring constantly, over medium-low heat until mixture is steaming and thickened (about 170 degrees F), then scrape into crust.
  • Bake tart for 10 minutes, then transfer to a rack to cool completely.
  • In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a simmer, then take off heat, add cranberries, and let steep 10 minutes. Strain cranberries and transfer them to a rack to dry for 10 minutes.
  • In a food processor, pulse remaining 1/4 cup sugar until finely ground. Roll strained cranberries in sugar to coat and place back on rack to dry for 10 more minutes.
  • Before serving, garnish tart with cranberries and orange zest.

Nutrition Facts : Calories 431.5 calories, Carbohydrate 66.2 g, Cholesterol 107.9 mg, Fat 19.2 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 187.4 mg, Sugar 52 g

CRANBERRY CURD TART



Cranberry Curd Tart image

Number Of Ingredients 10

1 1/4 cups raw hazelnuts
1 cup rice flour
1/4 teaspoon salt
1/2 cup sugar
6 tablespoons softened butter
12 ounces cranberries
1 cup sugar
1 orange, juice and peel (orange part only
1 stick softened butter
2 eggs, plus 2 yolks

Steps:

  • Make the crust: Heat oven to 325. Put hazelnuts on a baking sheet and roast for 10-15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
  • In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
  • Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
  • Press dough evenly into a 10-inch French tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
  • Heat oven to 350. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
  • Make the cranberry curd: Put cranberries, sugar, and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have opposed and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid into a bowl. Whisk the butter into the warm liquid.
  • Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
  • Pour cooled cranberry curd into the cooled prefaced tart shell and smooth top with a spatula. Bake at 350 for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

REDUCED-SUGAR CRANBERRY CURD TART RECIPE



Reduced-Sugar Cranberry Curd Tart Recipe image

Cranberries and orange are cooked into a tart and silky curd that goes great over a gingersnap cookie crust.

Provided by @MakeItYours

Number Of Ingredients 18

CRUST:
1 1/2 cups gingersnap cookie crumbs
1/4 cup Sugar In The Raw®
1/4 cup Stevia In The Raw®
1/4 teaspoon fine sea salt
4 tablespoons butter, melted
CRANBERRY CURD:
1 (12 ounce) package fresh cranberries
1/2 cup Sugar In The Raw®
1/2 cup Stevia In The Raw®
1 orange, zested
1/2 cup fresh orange juice
6 tablespoons unsalted butter, cut into small pieces
3 large eggs, beaten
GARNISH
3/4 cup Sugar In The Raw®, divided
1/2 cup fresh cranberries
Thin strips orange zest

Steps:

  • Preheat oven to 350 degrees F. Spray a 9-inch two-piece tart pan with cooking spray. In a medium bowl, stir together cookie crumbs, sugar, stevia, salt, and butter. Press mixture evenly in bottom and up sides of tart pan. Bake until set, about 15 minutes. In a medium saucepan, combine cranberries, sugar, stevia, and orange zest and juice. Bring to a simmer over medium-high heat and cook until cranberries burst, about 8 minutes. Strain cranberry mixture through a sieve over a medium saucepan, pressing on berries to extract all the juice and pulp. Discard anything left in the sieve. Stir butter and eggs into cranberry puree. Cook, stirring constantly, over medium-low heat until mixture is steaming and thickened (about 170 degrees F), then scrape into crust. Bake tart for 10 minutes, then transfer to a rack to cool completely. In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a simmer, then take off heat, add cranberries, and let steep 10 minutes. Strain cranberries and transfer them to a rack to dry for 10 minutes. In a food processor, pulse remaining 1/4 cup sugar until finely ground. Roll strained cranberries in sugar to coat and place back on rack to dry for 10 more minutes. Before serving, garnish tart with cranberries and orange zest.

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