Why You’ll Love Cranberry Curd Tart Recipe Recipe

Beautiful presentation: The vibrant cranberry filling creates a gorgeous ruby-red tart that looks elegant without requiring complicated decorations.
Perfect sweet-tart balance: Fresh cranberries provide a refreshing tanginess, while sugar and butter create a smooth, rich filling.
Delicious hazelnut crust: Toasted hazelnuts give the crust a warm, nutty flavor that pairs wonderfully with the cranberry curd.
Naturally gluten-free: Rice flour replaces traditional wheat flour, making this a great dessert option for people avoiding gluten.
Perfect for holidays: Its festive color and seasonal flavors make it especially suitable for Thanksgiving, Christmas, and winter celebrations.
Make-ahead friendly: Both the tart crust and cranberry curd can be prepared in advance, making entertaining easier.
Creamy and crunchy textures: The silky cranberry filling contrasts beautifully with the crisp, buttery crust.
Simple ingredients: Despite its sophisticated appearance, this tart uses familiar baking ingredients and straightforward techniques.

Ingredients

This Cranberry Curd Tart has two delicious components: a toasted hazelnut crust and a silky cranberry-orange curd filling.

For the Hazelnut Crust

– 1 ¼ cups (180 grams) raw hazeln

Cranberry Curd Tart Recipe – A Beautiful, Tangy, and Buttery Dessert

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A stunning cranberry curd tart with a buttery, toasted hazelnut crust and a silky, vibrant cranberry-orange filling. Perfectly balanced between sweet and tart, this elegant dessert is ideal for holidays and special occasions.

Author: Emily
Prep Time: 1 hour 10 minutes
Cook Time: 50 minutes
Total Time: 2 hours
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat the oven to 325°F (165°C). Spread the hazelnuts on a baking sheet and roast for 10 to 15 minutes, until their skins darken and crack. Transfer the nuts to a clean kitchen towel and rub to remove the skins. Discard the skins and allow the hazelnuts to cool.
Place the cooled hazelnuts and half of the rice flour in a food processor. Pulse until the mixture resembles coarse cornmeal. Add the remaining rice flour and salt, then pulse briefly to combine.
In a mixing bowl, cream the ½ cup sugar and 6 tablespoons softened butter with a wooden spoon for 1 to 2 minutes, until pale and thick. Add the hazelnut mixture and mix until a dough forms. If the dough is too crumbly, add 1 to 2 tablespoons of softened butter or a little cold water.
Press the dough evenly into a 10-inch tart pan, using half for the sides and half for the bottom. Prick the bottom with a fork and freeze for 30 minutes.
Increase the oven temperature to 350°F (175°C). Bake the chilled tart shell for approximately 15 minutes, until lightly golden brown. Remove from the oven and let cool.
Meanwhile, prepare the cranberry curd. Combine the cranberries, 1 cup sugar, orange juice, and orange peel in a saucepan over medium heat. Simmer for approximately 10 minutes, until the cranberries burst and soften.
Transfer the cooked cranberry mixture to a food mill or medium-mesh sieve and press the mixture into a bowl. Alternatively, purée the mixture with an immersion blender or food processor, then pass it through a fine-mesh sieve for a smooth, vibrant curd. Whisk the 4 ounces softened butter into the warm cranberry mixture until incorporated.
In a separate bowl, lightly beat the eggs and egg yolks. Slowly whisk approximately 1 cup of the warm cranberry mixture into the eggs to temper them. Pour the tempered egg mixture back into the remaining cranberry mixture and whisk until combined.
Return the mixture to a clean saucepan and cook over low heat, stirring frequently, for approximately 10 minutes, until thickened and nearly bubbling. Remove from the heat and allow the cranberry curd to cool to room temperature.
Pour the cooled cranberry curd into the cooled, prebaked tart shell. Smooth the surface with a spatula.
Bake the assembled tart at 350°F (175°C) for 10 minutes to set the curd. Transfer to a wire rack and allow to cool completely before slicing and serving.

Notes

For the best flavor, toast the hazelnuts until fragrant and remove as much of their skins as possible.
If the crust dough seems dry or crumbly, add 1 to 2 tablespoons of softened butter or a small amount of cold water until it holds together.
The unbaked tart crust can be frozen for several days before baking.
For the brightest cranberry color and smoothest texture, blend the cooked cranberry mixture before passing it through a fine-mesh sieve.
Temper the eggs gradually with the warm cranberry mixture to prevent scrambling.
The cranberry curd can be prepared up to 1 day ahead. Cool completely, press plastic wrap directly against its surface, and refrigerate until ready to use.
Allow both the crust and curd to cool before assembling the tart.
Store the finished tart at room temperature for up to 2 days, as directed in the original recipe. For safer storage, refrigerate the egg-based tart promptly and keep it covered in the refrigerator for up to 3 days.
Serve plain or garnish with fresh cranberries, orange zest, or lightly sweetened whipped cream.
Use certified gluten-free rice flour and verify that all other ingredients are gluten-free if preparing this dessert for someone with gluten sensitivity or celiac disease.

Nutrition

Serving Size: 1 slice (1/10 of tart)
Calories: 495 kcal
Sugar: 39 g
Sodium: 95 mg
Fat: 31 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0.7 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 125 mg