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!
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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.
- Freezing Instructions: Freeze the tart without the whipped cream. After the cranberry curd layer has cooled and set in the refrigerator, wrap the whole tart (in its pan) in a double layer of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Add whipped cream and garnish just 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 substitutions.
Reader Comments and Reviews
This is going into the Thanksgiving rotation this year–I want to make two. I have one 9″ tart pan and one 10″. Any tips for making the adjustment for the larger pan?
Hi Tamisyn, the easiest route would be to just make the tart as is in the 10-inch pan; it will simply be a bit thinner than your 9-inch tart. I wouldn’t risk scaling up the recipe because that may affect how the curd thickens, tastes, and cooks down. I’ve made this in a 9-inch and 9.5-inch tart pan, so increasing to 10-inch would be fine.
Can I substitute tapioca for the cornstarch? If so – would you do an equal substitution?
Hi Dani, I wouldn’t use tapioca as a 1:1 swap here. It will likely make the curd a bit stretchy or gummy. For the smooth texture you want in a curd, cornstarch is the better choice.
Could I make this work with a 10” tart pan? Would the filling be too thin?
Hi Brett, yes. The tart will just be a bit thinner. I wouldn’t risk scaling up because that may affect how the curd thickens, tastes, and cooks down. I’ve made this in a 9-inch and 9.5-inch tart pan, so increasing to 10-inch would be fine.
Can I use a pie plate instead?
Hi AJ! You can use a regular pie dish. The pie/tart will be thin and a little tough to slice but it works! Same instructions.
Do you think the curd would work with vegan butter or other nondairy butter replacement?
Hi Jamie, I haven’t tested this curd with vegan butter, but I think it would work fine as long as you use a high-quality plant-based butter substitute (not a soft tub-style spread). A stick-style vegan butter should give a similar result to the regular dairy butter. The flavor may be slightly different, though.
We use Country Crock avocado oil sticks and it is a great 1:1 replacement.
How firmly does the curd set up? Is it firm enough to turn into bars like a lemon bar style? Thanks! I’m
Yes, definitely.
This recipe was amazing. I was a little skeptical at first, but it is a great balance of tart and sweet and creamy.
This looks amazing. Thoughts on if I could use the little premade philo cups to make bite sized versions?
Hi Kelsey! Yes, you can absolutely use mini premade phyllo cups for bite-sized versions. Just spoon a little of the cranberry curd into each baked shell and top with whipped cream right before serving. The curd sets nicely, so they hold up well as mini desserts!
Would this work with tart Cherries?
Hi! I haven’t tested this recipe with tart cherries. You may need to add more thickener (like cornstarch or egg yolk) to get the right texture. If you’re craving a cherry dessert, for best results (and so you don’t waste your time testing something!) I’d suggest using my tart cherry crumble bars recipes instead!
Any recommendations on changing out the crust to make it gluten free?
Hi Erin, you could try swapping the graham crackers for gluten free graham crackers, although it may take some slight tweaks to the sugar and butter, too. Let us know if you try anything!
Would I need to adjust recipe to make in a 9 inch pie dish instead?
Hi Brandi! You can use a regular pie dish. The pie/tart will be thin and a little tough to slice but it works! Same instructions.
I loved this recipe. I’m a pretty inexperienced Baker though. When I was pureeing my cranberries after cooking them down, I could not get them to blend until silky smooth. I should have strained them through a sieve to take out all the pieces because I personally can’t eat the tart because I hate having pieces all in it. It’s a texture thing for me. I pureed them for three cycles of my puree cycle on my ninja. I don’t think it’s anything that I did wrong, but I should have strained it before putting it in the tarte shell on the crust. The flavor is delicious and I’m sad because one of my rookie mistakes ruined it for me.
Do you think this would be okay in a regular pie crust? My family isn’t a fan of graham cracker. Also, how far in advance couldnI make the curd? Could I freeze the curd and then make the pie a week or two later?
Hi Heidi, you can try this in a traditional buttery pie crust, but when we tested it in a classic shortcrust, the texture + flavor combo wasn’t our favorite. A flaky, buttery pie crust would likely work better than a tender shortcrust, but a crumbly graham cracker crust really does complement the tart filling best. If you test a regular flaky crust, let us know how it goes! For make-ahead: see the best ways to go about this in the Make Ahead Instructions. You can freeze the curd outside of the crust, and then thaw and spread it in. I’ve frozen the tart as a whole and that works too! See freezing instructions.
I try to bake along with Pie Week and bring it into work and everyone looks forward to it! Today’s was delicious though I had to make a few adjustments because of what I have on hand. Australia doesn’t really have Graham Crackers so I used gingernuts and they were a hit making it a little more Christmassy! I also did about 200g of rehydrated Cranberries (also not really a thing in Australia) and the rest I used raspberries which overpowered the cranberry taste a little bit. Absolutely loved it and was a hit at work! Keep up the awesome pie work!
Sally, can dried cranberries be substituted? I often soak dried cranberries in boiling water to soften them up for baked goods. But don’t know if thats pushing this recipe too far? Thanks!
Hi! Great question. Unfortunately, dried cranberries won’t work here. Even when rehydrated, they don’t fully soften or release enough juice to create a smooth, bright curd; the texture and flavor would be quite different, and the mixture wouldn’t thicken properly. For best results, I recommend sticking with fresh or frozen whole cranberries.
This looks absolutely stunning! I think I will make this early December for my MIL’s 80th birthday!
Is there a reason why you chose granulated sugar since you like brown sugar in cran sauce?
I would not feel comfortable mixing things around to try myself, but wondered how that would be.
I love pie week. Thank you so much for all the treats coming our way!
Hi! That sounds like a wonderful way to celebrate! I use granulated sugar here because it keeps the curd bright and smooth. Brown sugar contains molasses, which adds moisture, deeper caramel notes, and a darker color. In a curd, that can mute the cranberry’s fresh, vibrant flavor and sort of flatten the texture and color. I love brown sugar in cranberry sauce for exactly those cozy, rich notes, but for this silky smooth tart, granulated sugar really lets the cranberry shine. Feel free to swap it in if you’d like though!
I’m glad you enjoy Pie Week!
Could this be made with canned cranberry’s or cranberry juice?
Hi Josh, I don’t recommend using canned cranberries or cranberry juice here. Canned cranberry sauce has added sugar, thickeners, and other ingredients that throw off the texture and flavor, and cranberry juice doesn’t have the necessary pulp/solids to create a thick, silky curd. For best results, stick with fresh or frozen whole cranberries.
Can I make this without a crust?
Hi Alana, you could spoon the curd into jars and top with whipped cream after the curd sets up in the refrigerator. (Follow the same refrigeration step.)
I can’t wait to make this tart. It is one of my fav pies for the holidays and I have no doubt that this recipe will be wonderful. Thank you for constantly great recipe!
This sounds delicious. Will try this month. We love cranberries!
Will this recipe work for pomegranate?
Hi Trent, I wouldn’t recommend swapping in pomegranate here. Pomegranates don’t have the same pulp/structure as cranberries, so the curd won’t thicken properly, and the flavor balance and texture would be quite different. For best results, stick with fresh or frozen whole cranberries. If you’re interested in a pomegranate curd, I suggest looking for a recipe specifically developed for that fruit. But you gave me a great idea and maybe I’ll try a version like that next year!
Hi, this looks absolutely delicious! Could this be made into mini tarts instead? If so, what would the bake time for the crust be?
Hi Marissa, absolutely. But how large are the mini tarts? I would only reduce by a couple minutes.
Hi, I have 4 inch mini tart pans. I’ve used them before to make your lemon blueberry tarts! Could I bake the mini tarts for the same time used in that recipe?
Hi Marissa, you can definitely use this recipe for mini tarts!
Would this amount of filling fill 2 store bought graham cracker crusts?
Hi! This filling would fill 1 store-bought 9-inch graham cracker pie crust.
can this be made ahead and frozen?
Absolutely! See freezing instructions in the recipe Notes.
Looks delicious! Could I use a 7”x9” tart pan instead? My algebra from 50+ years ago says yes (63.6 vs 63 sq inches,) but I’d like to make sure my memory is still okay before continuing!
Hi Elise! That size would definitely work. Same bake time for the crust.
Hey Sally! this is so heavenly looking! trying to send it to the neighbors who have an egg allergy. Can we just use cornstarch and water slurry to thicken the cranberry filling? Pls advise 🙂
Hi Safa! I wish I had an egg-free workaround here, but the texture and stability of this curd really rely on egg yolks. I’m not confident cornstarch alone would thicken it properly without affecting the flavor/texture. If you do experiment, I’d love to hear how it goes!
Would a regular blender be able to puree this mixture well enough?
Hi Terry! Yes, absolutely. Just blend it until it is smooth, may take a full minute or so.
My mouth is watering! I’m wondering how a regular or shortbread crust would be with this? Not a huge fan of Graham cracker crusts.
Hi Cat, we tried it with a pastry crust like this. It wasn’t great. A crumbly crust, like a cookie or crumb crust, really is best. Let us know if you try anything different!
This sounds and looks great – I don’t have a tart pan with removable bottom – would a large pie dish work or would it be too thick?
Hi Anne! You can use a regular pie dish. The pie/tart will be thin and a little tough to slice but it works! Same instructions.
Hi! Can the prepared pie be frozen?
Absolutely! See freezing instructions. Freeze the tart without the whipped cream. After the cranberry curd layer has cooled and set in the refrigerator, wrap the whole tart (in its pan) in a double layer of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Add whipped cream and garnish just before serving.
Hi! Could this pie be frozen for a few weeks before thanksgiving or no?
Definitely! See freezing instructions.
Sorry! I looked but couldn’t find them. Will look again!