Sweet-tart and beautifully festive, this cranberry curd tart is ready to light up your holiday table. The graham cracker crust adds just the right amount of sweetness and crunch, and a cloud of homemade whipped cream tops the silky-smooth, ruby-red filling. Garnish with sugared cranberries for some extra glitz that makes this unique dessert literally sparkle!
If you’re looking for a dessert that’s both simple and show-stopping, this is the one.
What You’ll Love About This Cranberry Tart
- Bright, tangy cranberry flavor in a smooth filling that sets up perfectly
- Sweet, buttery, crunchy 3-ingredient crust
- Creamy, lightly sweet 3-ingredient whipped cream topping
- Mostly no-bake—just need 10 minutes in the oven for the crust
- Make-ahead friendly—the tart needs time to chill
- A uniquely festive dessert for the holidays—just look at that jewel-toned filling!
Start With the Graham Cracker Crust
We tested this cranberry curd filling with SO many different crusts, and the graham cracker crust was—by far—the crowd favorite. The cookie-crumb texture contrasts with the silky-smooth cranberry curd and fluffy whipped cream, and the sweetness strikes just the right balance with the tart filling.
(No, seriously: we tested this with the shortcrust from this fruit tart, the hazelnut crust from this Nutella tart, and the almond crust from this cranberry frangipane tart; plus, we tried it in a Biscoff pie crust, as well as in a gingersnap crust like we use for this Nutella-swirled pumpkin pie. Yes, we made a LOT of test tarts!)
This crust is just like the regular graham cracker crust we use for pies and cheesecake, but scaled down to fit a 9-inch tart pan.
Ingredients You Need
In addition to the graham crackers, melted butter, and sugar you need in the crust, you need the following ingredients for the cranberry curd. (Which also includes butter and sugar!)
- Cranberries: You can make this with either fresh or frozen cranberries.
- Orange Juice: Using 1 cup of orange juice adds a bright, citrusy lift that really makes the cranberry flavor sing. Fresh-squeezed or store-bought both work beautifully, and pulp is fine since the mixture gets puréed. Some recipes dilute the flavor with a mix of water and orange juice, but we didn’t find that necessary—the cranberry flavor is quite bold on its own, and the orange balances it perfectly.
- Sugar: We found that 1 cup of granulated sugar is the ideal amount for a perfectly balanced sweet-tart cranberry flavor. If you like your cranberry curd extra tart, reduce the sugar in the filling by 2 Tbsp. If you like it a little sweeter, add 2 Tbsp more sugar.
- Egg + Egg Yolks: You need 2 egg yolks and 1 whole egg for the curd. Combine them with cornstarch and add them to the cranberry mixture after you’ve pureed it, then cook it again.
- Cornstarch: Key for the filling to set into a perfectly slice-able tart.
- Salt: Flavor enhancer.
- Butter: Makes for a smoother, creamier curd filling.
- Vanilla Extract: More flavor!
Pat the crust mixture down in the tart pan, and up the sides to make a compact crust. Bake the crust for 10 minutes—then turn off your oven, that’s the only time you need it for this recipe (or keep it on if you’re baking some Thanksgiving side dishes!).
How to Make Cranberry Curd
Now turn your attention to the stovetop. The process starts off very similar to how we make cranberry sauce, but takes it a couple steps further.
Start by cooking the cranberries with the orange juice and sugar. Cook until the cranberries have all burst; you can help them along by mashing them up against the sides of the saucepan with a spatula or spoon. Here is what it will look like:
Let that mixture cool for a bit, and then puree it. A high-powered blender works best for pureeing, but you could also use a food processor or immersion blender if that’s what you have. (You could try to strain it through a fine mesh sieve, but it’s pretty thick and you will lose quite a bit of filling that way.)
Once the cranberry mixture is completely smooth, return it to the saucepan:
Finish the Cranberry Curd Filling
Whisk the egg, egg yolks, cornstarch, and salt together first:
Then pour and whisk it into the rest of the cranberry puree in the saucepan. You’ll bring it all to a boil, then lower the heat and let it simmer until thickened, about 5–7 minutes. If you’d like to be precise and use a candy or instant-read thermometer, the temperature will rise to about 200°F (93°C).
After that, whisk in the butter and vanilla off-heat. Pour the filling into the crust and smooth the top (I use a small offset spatula for this).
Pour the cranberry curd filling into the graham cracker crust. Let it cool for about half an hour, then refrigerate for at least 6 hours. The tart needs to chill for the filling to set up.
By the way, you could always make this cranberry curd without the crust and topping, and store it in a jar in your refrigerator, and use it like you would lemon curd. It would taste phenomenal on cranberry orange scones!
Finish with a Whipped Cream Topping
After your tart has chilled, top it with homemade whipped cream. Spread it over the cranberry filling. I like to garnish this tart with sugared cranberries, but that’s completely optional. They’re like edible holiday decorations!
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
Print
Cranberry Curd Tart
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 7 hours (includes chilling)
- Yield: 1 9-inch tart
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
Sweet-tart and beautifully festive, this cranberry curd tart is ready to light up your holiday table. The graham cracker crust adds just the right amount of sweetness and crunch, and a cloud of homemade whipped cream tops the silky-smooth, ruby-red filling.
Ingredients
Graham Cracker Crust
- 1 and 1/4 cups (150g) graham cracker crumbs (about 10 full-sheet graham crackers)
- 3 Tablespoons (37g) granulated sugar
- 4 Tablespoons (56g) unsalted butter, melted
Cranberry Curd Filling
- 1 lb. (454g) fresh or frozen cranberries
- 1 cup (240g/ml) orange juice
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract or vanilla bean paste
Whipped Cream
- 1 cup (240g/ml) heavy cream, cold
- 2 Tablespoons granulated or confectioners’ sugar
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- optional: sugared cranberries, for garnish
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 9-inch tart pan with a removable base with nonstick spray.
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into the prepared tart pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. For more shaping technique tips, see the graham cracker crust recipe page.
- Bake the crust for 10 minutes. Set aside on a cooling rack.
- Make the cranberry filling: In a medium saucepan over medium heat, combine the cranberries, orange juice, and sugar. Bring to a boil and cook, stirring with a silicone spatula or wooden spoon, until the cranberries have all burst, about 10 minutes. You can mash them against the sides of the saucepan with your spatula to help them along. Remove from heat and allow to cool for at least 20 minutes.
- Transfer the cranberry mixture to a high-powered blender or food processor and puree until completely smooth, and no specks of cranberry skins remain. Pour the cranberry puree back into the saucepan.
- In a small bowl or liquid measuring cup, combine the egg, egg yolks, cornstarch, and salt. Whisk or stir with a fork until completely combined and smooth. Pour and whisk the egg mixture into the cranberry puree.
- Return the saucepan to the stove over medium heat and allow the cranberry curd to come to a boil, stirring constantly. Once boiling, reduce the heat to medium-low and simmer, stirring with a silicone spatula and scraping the bottom and sides of the saucepan to keep the curd from sticking, until thickened, about 5–7 minutes. If you’d like to be precise and use a candy or instant-read thermometer, the temperature will rise to about 200°F (93°C).
- Remove from heat and whisk in the butter and vanilla extract until the butter is melted and fully incorporated. Pour the filling into the crust and smooth the top (I use a small offset spatula for this). Let cool at room temperature for 30–45 minutes, and then place in the refrigerator and chill for at least 6 hours, or overnight.
- Make the whipped cream: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Spread the whipped cream on top of the tart. Garnish with sugared cranberries, if desired. Remove the rim of the tart pan, slice, serve, and enjoy!
- Cover and store leftover tart in the refrigerator for up to 3 days.
Notes
- Make-Ahead Instructions: You can prepare the graham cracker crust through step 3, let it cool completely, then cover and keep at room temperature for up to 2 days. I don’t recommend making the cranberry curd in advance, as it thickens considerably and becomes difficult to spread into the crust after chilling. If you’d still like to make it ahead, you may refrigerate it (covered) for up to 5 days; whisk vigorously to loosen before assembling. Once assembled (without the whipped cream), the tart can be covered and refrigerated for up to 2 days. Add the whipped cream shortly before serving.
- Special Tools (affiliate links): Food Processor or Blender | 9-inch Tart Pan | Cooling Rack | Medium Saucepan | Whisk | Silicone Spatula | Egg Separator | Instant-Read Thermometer | Offset Spatula | Electric Mixer (Handheld or Stand)
- Can I Use Frozen Cranberries? Yes. Do not thaw. No changes necessary. Add them right to the saucepan in step 4.
- Orange Juice: Using 1 cup of orange juice adds a bright, citrusy lift that really makes the cranberry flavor sing. Fresh-squeezed or store-bought both work beautifully, and pulp is fine since the mixture gets puréed. Some recipes dilute the flavor with a mix of water and orange juice, but we didn’t find that necessary—the cranberry flavor is quite bold on its own, and the orange balances it perfectly. I don’t recommend any substutions.
