Description
This Cranberry Curd Tart combines a crisp, spiced oat and walnut crust with a luscious, tangy-sweet cranberry curd filling. Perfect for holiday gatherings or any festive occasion, the tart features fresh cranberries simmered and blended into a smooth curd, balanced by lemon zest and juice for a refreshing zing. The oat and walnut crust is lightly sweetened with brown sugar and fragranced with cinnamon and cardamom, offering a delightful texture contrast. Chilled until set, this elegant tart is both visually stunning and decadently flavorful.
Ingredients
Crust:
- 1 1/2 cups rolled oats
- 1 cup walnuts
- 1/4 cup + 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom
- 5 tablespoons cold unsalted butter, cubed
Cranberry Curd Filling:
- 12 ounces fresh cranberries
- Zest of 1 lemon
- 3/4 cup plus 2 tablespoons sugar, divided
- 1/4 cup water
- 1/2 cup freshly squeezed lemon juice (or orange juice for a less tart flavor)
- 2 large eggs
- 2 large egg yolks
- 4 tablespoons unsalted butter, room temperature
- Pinch of salt
Instructions
- Prepare the oven and tart pan. Preheat your oven to 350°F (175°C). Lightly grease a tart pan with a removable bottom using butter or baking spray, ensuring the sides are well coated to prevent sticking.
- Make the crust mixture. In a food processor, combine rolled oats, walnuts, brown sugar, cinnamon, salt, and cardamom. Process until the mixture is finely chopped. Add cold, cubed butter one piece at a time, pulsing after each addition until the mixture starts to clump together.
- Form the crust. Transfer the crust mixture into the prepared tart pan. Press it evenly across the bottom and up the sides to create a uniform crust.
- Chill the crust. Place the tart pan in the refrigerator for 15 minutes to firm up the crust prior to baking.
- Bake the crust. Remove the pan from the refrigerator, place it on a baking sheet, and bake for 15 minutes. Once baked, if the crust has puffed up, gently press down the middle to flatten it. Allow the crust to cool while preparing the filling.
- Cook the cranberries. In a sauce pot, combine fresh cranberries, lemon zest, 3/4 cup sugar, and water. Bring to a simmer over medium heat, then reduce heat and cook for 15 minutes, stirring occasionally to help break down the cranberries.
- Blend the cranberry mixture. Turn off the heat and let the cranberry mixture cool for 5 minutes. Transfer it to a blender and blend until smooth.
- Thicken the curd. Return the blended cranberry mixture to the saucepan over medium-low heat. Gradually whisk in lemon juice, eggs, egg yolks, remaining 2 tablespoons sugar, butter, and a pinch of salt one at a time, whisking constantly.
- Simmer the curd. Continue cooking the mixture for 10 minutes, whisking constantly until it thickens to a custard-like consistency.
- Strain the curd. Pour the cranberry curd through a fine mesh strainer into a large bowl, using a spatula to push the curd through and remove any solids for a silky texture.
- Assemble and chill the tart. Pour the strained cranberry curd into the cooled tart crust. Refrigerate for at least 3 hours to allow the curd to fully set.
- Serve. Keep the tart refrigerated until ready to serve. Garnish with sugared cranberries or candied lemon slices if desired.
Notes
- Use fresh cranberries for the best flavor, but frozen can be substituted; thaw before use.
- For a less tart curd, substitute orange juice for the lemon juice.
- Ensure the butter used in the crust is cold for better texture.
- The tart must be chilled thoroughly for the curd to set properly before slicing.
- Leftovers should be refrigerated and are best consumed within 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
