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5 from 5 votes

Cranberry Curd Tart

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!
Prep Time45 minutes
Cook Time8 minutes
Chill3 hours
Total Time3 hours 53 minutes
Course: Dessert
Cuisine: American
Keyword: cranberry curd tart
Servings: 12 slices
Author: Alyssa Rivers

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

  • Preheat the oven to 375°.
  • 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 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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

Calories: 201kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 17mg | Potassium: 65mg | Fiber: 1g | Sugar: 24g | Vitamin A: 378IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg

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