With a smooth tangy filling and Biscoff crust, this cranberry curd tart is a must-make for the holidays. It’s as delicious as it is beautiful!
Need more amazing desserts for your holiday party? Creme brûlée, cranberry Christmas cake, and eggnog cheesecake are sure to win over the hearts of your guests!
Biscoff Crust Cranberry Tart Recipe
Tart recipes have a special place in my heart. I’ve posted recipes for lemon, strawberry, and apple tarts- but I think this cranberry curd tart is my new favorite. Not only is it crazy festive, but it’s one of the most delicious holiday recipes I’ve ever tasted. Like lemon curd, cranberry curd is the perfect balance of tangy and sweet! This helps to balance out desserts so you don’t die of richness after one bite. I swear, I could eat a whole cranberry curd tart by myself. It’s so fruity and delicious! Cranberry pairs amazingly well with the nutty spiced flavor of Biscoff. Each bite is heaven!
And can we talk about how stunning this tart is? It’s a showstopper dessert for sure! The deep red curd filling will stand out wherever it goes. In this recipe, I’ve added a few sugared cranberries and rosemary sprigs on top as the final touch. It’s so easy to put together but looks like something you’d get from a bakery. With how good this tart both looks and tastes, you’ll want it front and center at your holiday dinner! Just make sure to save a piece or two for yourself. It’s going to go fast.
Cranberry Tart Ingredients
For a dessert this beautiful, it uses super simple ingredients! Simple is best- this way the amazing natural flavors of cranberry can shine through. See the recipe card below for measurements.
Biscoff Crust
- Biscoff Cookie Crumbs: Spiced, nutty, with hints of caramel, Biscoff cookies pair perfectly with tart cranberry. I like to pop my cookies in a food processor to get them finely milled.
- Brown Sugar: I add brown sugar for a deeper sweetness.
- Unsalted Butter: Melted, unsalted butter will give your crust a richer flavor. It also helps it to solidify.
Cranberry Curd Filling
- Fresh Cranberries: I find that fresh cranberries give the curd the best flavor, but you can use frozen cranberries as well. Fresh cranberries can be difficult to find, especially around the holidays when they’re in high demand.
- Lemon and Orange Zest: I love the aromatics that citrus zest adds!
- Lemon and Orange Juice: Adds a complex fruity flavor to the curd.
- Granulated Sugar: Keeps the curd from being too sour. You can adjust the sweetness to your preference!
- Large Eggs: Eggs help the curd to keep its shape and set in place.
- Large Egg Yolks: Egg yolks alone add richness and moisture to the tart.
- Unsalted Butter: I like mine to be at room temperature before I add it to the mix. This helps the curd consistency be as smooth as possible.
- Salt: Just a dash is needed to enhance the overall flavor of your cranberry curd tart!
Making Your Cranberry Curd Tart
Don’t be intimidated if you’ve never made a curd tart before! It’s actually really easy. Follow these straightforward steps and you’ll have the perfect Christmas dessert baking in no time!
Preparing the Crust
- Preheat: First, preheat the oven to 375° F.
- Blend and Mix: Use a food processor or blender to pulse whole cookies into crumbs. Once you have 2 cups of fine crumbs, add the brown sugar and melted butter to the food processor and mix together until fully combined.
- Press Into Pan: Next, press the crumb mixture into the bottom and sides of a 9-inch tart pan. Bake for about 7-8 minutes, until it just barely begins to brown. Allow to cool completely before adding the filling.
Making Curd Filling
- Cook Cranberries: In a medium saucepan, combine the cranberries, both zests, both juices, and sugar. Cook over medium-low heat until simmering. Continue until the cranberries have burst and the sugar has fully dissolved, about 10 minutes. Remove from the heat.
- Puree: Use an immersion blender or a regular blender to puree the mixture and press through a fine mesh sieve. Return strained liquid to the pot.
- Temper Eggs: In a small bowl, combine the whole eggs and egg yolks. Next, temper the eggs by slowly whisking in a cup of the warm cranberry mixture. Once the eggs are warmed, add the egg mixture into the pot and whisk until combined.
- Add Remaining Ingredients: Cook over low heat for about 10 minutes, until the mixture has thickened and is bubbling. Remove from the heat and whisk in the softened butter and a dash of salt.
- Transfer: Pour the curd into a bowl and cover with plastic wrap touching the surface of the curd so it doesn’t create a film as it cools.
- Chill: Let the curd chill in the fridge at least 3 hours before pouring into the chilled crust. Smooth the top and garnish with sugared cranberries and fresh rosemary before serving.
Perfecting Your Curd
Curds can be a little tricky to get right. Here are a couple of steps to keep yours smooth and delicious!
- Temperature: Your cooking temperature is the most important thing to be aware of when making a curd. If the temperature’s too high, your curd may burn and end up grainy. Temperature too low, and your curd won’t set. I like to cook on low to medium-low and stir constantly to keep my mixture from burning.
- Add Eggs Slowly: When adding eggs to your warm cranberry mixture, add slowly and make sure temperature isn’t too high. You also want to make sure you are stirring constantly or else you run the risk of your eggs scrambling.
Cranberry Curd Tart Tips and Variations
Your cranberry curd tart is going to be the star of the show. Use these tips and tricks to make the best one possible! It may just become a holiday tradition!
- Make Curd Ahead: If you want to do some prep work ahead of time, the curd is great to make first. It can be stored for 1-2 weeks in the fridge before you add it to your crust.
- Check Consistency: Before you add butter to your curd, one way to make sure it’s done is to see if it coats the back of a spoon. Also, add butter slowly until you reach your desired richness.
- Add Spices: In addition to citrus zest, feel free to add other herbs and spices to your curd! Mint, cardamom, cinnamon, and nutmeg are all great ways to add a little extra flavor and aromatics to this holiday dessert.
- Switch Crust: If you’re not a fan of Biscoff, you can use my grandma’s perfect pie crust instead. Using pie weights, bake until golden brown. It’s then ready for your cranberry filling!
Storing Tart Leftovers
Here’s how to store your cranberry curd tart so you can enjoy it later! Trust me, with how tasty it is, you’re going to want more. Best have it on hand!
- In the Refrigerator: Wrap your tart in plastic wrap or keep in an airtight container. It will last for 4-5 days.
Other Cranberry Desserts to Try
Desserts
Cranberry Cake
Desserts
Cranberry Pistachio Biscotti
Breakfast
Orange Cranberry Muffins
Side Dishes
Cranberry Cheesecake Fluff
Cranberry Curd Tart
Ingredients
Crust
- 2 Cups Biscoff cookie crumbs about 32 cookies
- 1/3 Cup Brown Sugar
- 5 Tablespoons Unsalted Butter melted
Curd Filling
- 12 Ounces Fresh Cranberries
- Zest of 1 Lemon
- Zest of 1 Orange
- ¼ Cup Fresh Lemon Juice
- ¼ Cup Fresh Orange Juice
- 1 Cup Granulated Sugar
- 2 large Large Eggs
- 2 Egg Yolks
- 4 Tablespoons Unsalted Butter Room Temperature
- 1 Dash Salt
Instructions
Crust
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Preheat the oven to 375°.
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Use a food processor or blender to pulse whole cookies into crumbs. Once you have 2 cups of fine crumbs add the brown sugar and melted butter to the food processor and mix together until fully combined.
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Press the crumb mixture into the bottom and sides of a 9-inch tart pan. Bake for about 7-8 minutes, until it just barely begins to brown. Allow to cool completely before adding the filling.
Curd Filling
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In a medium saucepan combine the cranberries, both zests, both juices, and sugar. Cook over medium-low heat until simmering. Cook until the cranberries have burst and the sugar has fully dissolved for about 10 minutes. Remove from the heat.
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Use an immersion blender or a regular blender to puree the mixture and press through a fine-mesh sieve. Return strained liquid to the pot.
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In a small bowl combine the whole eggs and egg yolks. Temper the eggs by slowly whisking in a cup of the warm cranberry mixture. Once the eggs are warmed, add the egg mixture into the pot and whisk until combined.
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Cook over low heat for about 10 minutes, until the mixture has thickened and is bubbling. Remove from the heat and whisk in the softened butter and a dash of salt.
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Pour the curd into a bowl and cover with plastic wrap touching the surface of the curd so it doesn’t create a film as it cools.
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Let the curd chill in the fridge for at least 3 hours before pouring into the chilled crust. Smooth the top and garnish with sugared cranberries and fresh rosemary before serving.
Nutrition
from The Recipe Critic https://ift.tt/3F3EuCJ
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