Cranberry Curd Tart with Almond Crust
This smooth and creamy curd tart bursting with the fresh bite of cranberry is the perfect holiday dessert to serve this year and the almond crust is gluten-free.
Ingredients in cranberry curd tart with almond crust:
- fresh or frozen cranberries
- heavy cream
- unsalted butter
- orange
- egg yolks
- sugar
- cornstrach
- kosher salt
- water
Equipment needed for this recipe:
- saucepan
- fine mesh sieve- buy my favorite HERE
- silicone scraper
- microplane
- tart pan with removable bottom- buy my favorite HERE
- mixer for the cream
- piping bag with Ateco 806 tip ( zip top bag with corner cut off will work nicely)
What makes this recipe so special:
- The almond flour crust is a breeze to make and pops out of a tart pan so easily exposing the gorgeous fluted edges.
- The sharp cranberry taste is the perfect light and refreshing dessert after a big holiday meal.
- You can adjust the sugar to your liking- I think the sugar about is just perfect, but less will make it even sharper.
- This tart can be made ahead making it perfect for busy days when you have lots of dishes coming out of the kitchen.
- This recipe is Gluten-Free. The almond flour crust has no gluten and the filling is made without gluten as well.
I am posting the almond crust I made in another post just in case you want to use your own recipe. I like the lightness of the almond crust. Watch it closely while it bakes because it can brown very quickly. I think any flakey pie crust molded into a tart pan would be lovely. I added a few things to this curd recipe. After making one batch, it was very tart- very. I added a bit more sugar, less almond extract and the rinds of one orange for a little citrus taste.
Other Cranberry dishes to try:
- Orange Cranberry muffins with walnut crumble
- Tipsy Cranberry Sauce
- Jammy Cranberry Moscow Mule
- Cranberry Champagne Cocktail
Cranberry Tart with Almond Crust
This sharp tart bursting with fresh cranberry flavor is the perfect dessert to serve this fall after a heavy hoilday meal.
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Servings: 8 servings
Calories: 548kcal
Ingredients
- 4 cups fresh or frozen cranberries
- 1 ⅓ cups sugar
- ½ cup water
- ¼ tsp kosher salt
- 1 orange- peel only
- 3 large egg yolks
- 2 tsp cornstarch
- 4 TBSP unsalted butter, softened and cut into pieces
Topping
- 1 cup heavy cream
- 2 TBSP sugar
- 2 TBSP reserved cranberry curd
Pre- baked Almond crust or pie crust
Instructions
- Bring cranberries, 1 1/3 cup sugar, 1/2 water, salt and orange peels to a boil over medium heat in a medium size saucepan. Lower heat to a simmer, cover. Simmer for 10 minutes or until cranberries have burst and mixture thickens.
- Whisk 4 egg yolks and 2 tsp corn starch together in a small bowl. Remove the orange peel from the cranberries. Pour the cranberry mixture into the bowl of a food processor, add in the egg yolk mixture and process until smooth about 1 minute. Scrape down the sides. Leave mixture to cool in the food processor about 30 minutes. A skin will form- this is fine.
- Add the softened 4 TBSP of butter to the cranberry puree and process another 30 seconds until smooth. Strain the mixture over a fine mesh sieve into a large bowl. It helps to use a scraper to press the puree through the sieve. Remove about 2 TBSP of the curd and place in a bowl with the 1 cup of heavy whipping cream and 2 TBSP of sugar. Chill the cream mixture.
- Pour the strained curd into the prepared (baked) tart shell. Let tart rest at room temperature for 4 hours or cover loosely and place in a fridge until serving. Overnight is fine. The tart will set up nicely.
- In the bowl of a stand mixture, whip the cream mixture on high until stiff peaks form. Place into a piping bag with a large pastry tip and pipe a decorative border on the tart. Serve immediately.
Notes
Nutrition
Calories: 548kcal
