This recipe for a cranberry curd tart is simple and so festive. I love how flexible the recipe is. For my tart crust I used a paleo pie crust to keep things gluten free, however you could use any crust that you like. I bet it would be great with a nut based crust, but since my husband is allergic I went with a cassava flour pie crust, very similar to a regular flour crust.
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I made my cranberry curd tart with four mini tart pans, but this recipe should be fine for a full sized tart pan, pie pan or similar sized baking dish. You can easily make this a cranberry orange tart by adding some additional flavoring as I show in the recipe.
Love Curd? Try my Keto, Sugar-Free Lemon Curd.
A note about ingredients- I used 1/2 cup organic sugar, which to me is about perfect, and for a treat it’s less then 2 tablespoons per tart. You can experiment with reducing the sugar or using other sweeteners. I used Kerrygold pastured butter and pastured eggs. Overall there is a lot of nutrition in this “treat”. Let get cooking the cranberry curd tart!
Cranberry Curd Tart Tips:
- Use any crust you like
- Have curd ingredients ready to go
- Can be made in a pie pan, a tart pan, mini tart pans or a square baking dish for more of a “bar”
- Use a candy thermometer the first few times making curd.
- Make the base and the curd and store separately up to a few days in advance. Bake the day you would like to serve.
- Store in the fridge covered, to prevent a “skin” forming on top.
- Perfect Thanksgiving and Christmas Cranberry Recipe.
The Cranberry Curd Tart Recipe
- 3 cups fresh or frozen cranberries
- 1/2 cup water
- 1/2 cup organic sugar
- 4 large eggs
- 4 egg yokes
- 1/2 cup salted butter, cut into 8 chunks at room temperature
- Orange Essential Oil
- Lemon Essential Oil
- Crust of Choice- I used Trisha’s from Go Eat Your Beets Paleo Crust. I will walk you through what I did for my mini tarts below
- I mixed together the paleo cassava crust exactly as Trisha wrote it. I put the dough between two pieces of parchment and rolled it out. I rolled it out a bit on the thick side, so my tarts would be strong enough to hold the filling.
- Using your tart pan as a cookie cutter, I took 4 rounds and pressed them into the tart pans. I added extra dough around the edges to make sure the tarts came all the way up the side of the pan.
- I baked the tart shells without filling for 11 minutes at 425. This was perfect for the mini shells.
- While the tarts were cooling I pulled together the curd. Add the water and cranberries to a pot and cook for 5-10 minutes over medium/ medium high heat.
- When all the berries have popped and turned to mush, strain over a bowl with the mesh strainer.
- Let the cranberries cool, and discard the skins in the strainer. Clean and dry the strainer as you will need it again.
- Once the cranberries are cool, add the sugar, eggs, egg yokes, and 4 drops each lemon and orange essential oil.
- Return the mixture to the cooking pot and cook over medium heat while stirring continuously until it starts to thicken. This should take about 10 minutes. If you have a instant read thermometer it should be around 150 degrees. Otherwise look for the mixture to coat the back of the spoon. Make sure to stir very well so the mix cooks evenly!
- Remove the pot from the heat and add in the chunks of butter. Stir until all the butter is melted.
- Strain the curd once again into a clean bowl. This gets out any berry pieces you missed and a few small bits of cooked egg. Don’t skip this step!
- Pre-heat the oven to 350.
- Fill your mini tarts- still in their pans- with the curd and bake 10-15 minutes. 12 minutes was perfect for me. You want the curd to be just set. I checked at 9 minutes and it still jiggled a bit and it was perfect at 12, hardly any jiggle when I moved the tart pans back and forth gently.
- Cool the tarts, and remove from their pans. Serve! Or store lightly covered in the fridge and sever within a day!
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Serving Size:1/4 of the filling
Amount Per Serving: Calories: 540
I hope you enjoy this cranberry curd tart recipe!
P.S.- I get a lot of my canned goods and the duck fat for this pie crust at Thrive Market, which I have a membership to. It’s kind of like amazon prime for healthy foods. I shop there because I cannot seem to find better prices for similar goods! If you are interested in trying it out, they have a trial membership you can check out here!
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