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If you’re looking for a dessert that perfectly balances bright, tangy fruitiness with warm, spicy crunch, then the Cranberry Orange Curd Gingersnap Tart Recipe is the one you need in your life. This tart brings together a crisp gingersnap crust that’s flecked with cinnamon and molasses, paired with a luscious, velvety cranberry orange curd that feels like sunshine with every bite. It’s a festive treat that’s as stunning to serve as it is delightful to eat, making it an instant favorite for gatherings, holidays, or any time you crave a little magic on your dessert plate.

A single slice of pie rests on a white plate with a thin gray rim, placed atop a white marbled surface partially covered by a black and white striped cloth. The pie has two clear layers: a thick, smooth, dark pink filling on top and a crumbly, deep brown crust at the edges. A dollop of white cream with orange zest is gently spread over the center of the pie slice. To the right side of the plate is a shiny golden fork. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Cranberry Orange Curd Gingersnap Tart Recipe calls for simple, straightforward ingredients that come together to create layers of irresistible flavor and texture. From the spicy crunch of gingersnaps to the bright burst of fresh cranberries and orange, each component plays a vital role.

Gingersnap cookies (12 oz): The foundation for a crust that is both crunchy and fragrant with ginger and spice.
Unsalted butter (4 tablespoons, melted): Adds richness and helps bind the crust ingredients perfectly.
Ground cinnamon (1 teaspoon): Infuses the crust with warm, cozy spice notes.
Molasses (1 tablespoon): Deepens the flavor of the crust with its dark, robust sweetness.
Pinch of salt: Balances sweetness and enhances all the flavors.
Fresh whole cranberries (12 oz): The star fruit for the curd, providing tartness and vibrant color.
Water (1/4 cup): Helps cook down the cranberries gently.
Freshly squeezed orange juice (1/4 cup): Adds bright citrus notes that complement the cranberries.
Sugar (3/4 cup): Sweetens the curd for a perfectly balanced tartness.
Egg yolks (4): Create a silky custard texture in the curd.
Orange zest (zest of 1 orange): Provides aromatic oils that enhance the citrus flavor.
Butter (4 tablespoons, softened and cubed): Enriches the curd with a creamy smoothness.

How to Make Cranberry Orange Curd Gingersnap Tart Recipe

Step 1: Prepare the Gingersnap Crust

Start by preheating your oven to 350 degrees Fahrenheit. Crush the gingersnap cookies down to fine crumbs using a food processor—this ensures the perfect texture for the crust. Mix the crumbs with cinnamon and salt in a bowl. Melt the butter gently on low heat, then add molasses to it, stirring to combine. Pour this sticky, fragrant mixture over the cookie crumbs and mix well. Press this mixture evenly into a 12-inch tart pan, making sure to line the bottom and sides smoothly. Baking the crust until it’s golden and crisp will give you that delightful crunch that plays so well with the silky filling.

Step 2: Make the Cranberry Orange Curd Filling

While the crust cools, it’s time to create the star filling. Simmer fresh cranberries with water and freshly squeezed orange juice in a covered saucepan until the berries soften and start popping. Strain the mixture to remove seeds and pulp, returning the smooth puree to the pan. Whisk egg yolks and sugar until pale, then stir them into the warm cranberry puree over medium heat. Keep whisking until the mixture thickens enough to coat the back of a spoon – this means it’s just right! Remove from heat, stir in butter and orange zest for that luxurious texture and bright flavor. Cool slightly before spreading it onto the baked crust.

Step 3: Chill and Serve

Once the tart is filled and smoothed, pop it in the fridge to chill until set—this step brings everything together, making each slice hold its shape beautifully. When ready to serve, topping with a cloud of whipped cream and extra orange zest brightens every bite.

How to Serve Cranberry Orange Curd Gingersnap Tart Recipe

A single slice of pie sits on a white plate with a thin silver rim, placed on a white marbled surface. The pie has two layers: a thick, crumbly, dark brown crust at the back and a smooth, vibrant deep pink filling making up most of the slice. On top of the pink filling near the pointed end is a dollop of white whipped cream sprinkled with small bits of orange zest. A gold fork rests beside the slice on the plate, and parts of two more gold forks lie on the marble surface nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dollop of freshly whipped cream sprinkled with a little orange zest instantly elevates this tart, adding a creamy contrast to the tart and spicy flavors. For an extra festive touch, consider scattering a few whole cranberries or finely chopped candied ginger on top.

Side Dishes

This tart pairs wonderfully with a scoop of vanilla bean ice cream or a light drizzle of honey. Serve alongside a hot cup of spiced tea or a glass of sparkling wine for a truly celebratory dessert experience.

Creative Ways to Present

Turn your tart into a centerpiece by serving it on a decorative cake stand surrounded by fresh cranberries and sprigs of rosemary. For a party, make mini versions of the tart in ramekins or tartlet pans, perfect for individual servings that wow guests.

Make Ahead and Storage

Storing Leftovers

Leftover tart keeps beautifully in the fridge for up to 3 days when wrapped tightly with plastic wrap or stored in an airtight container. The flavors deepen and meld, making it even more delicious the next day.

Freezing

This tart is best enjoyed fresh, but you can freeze the crust separately for up to a month. Simply wrap it tightly in plastic wrap and foil before freezing. The cranberry orange curd is not ideal for freezing due to its delicate texture.

Reheating

Reheat leftover crust gently in a warm oven for a few minutes to bring back its crispness if needed. The tart itself is best served chilled, so avoid reheating the filled tart directly.

FAQs

Can I use frozen cranberries for this tart?

While fresh cranberries provide the best texture and flavor, frozen cranberries can be used if fresh aren’t available. Just thaw them before cooking and be mindful that the water content might be a bit higher, so cook the puree a little longer to thicken.

Is there a substitute for molasses in the crust?

If you don’t have molasses, a dark honey or maple syrup can work as a substitute. They will alter the flavor slightly but still offer a touch of sweetness and moisture to the crust.

Can I make this tart gluten-free?

Absolutely! Use gluten-free gingersnap cookies in place of the regular ones. Make sure the crust parts and gingersnaps you select are certified gluten-free to keep the tart safe for gluten-sensitive eaters.

How long does it take to chill the tart?

For best results, chill the tart for at least 3 hours or until the cranberry orange curd is fully set. This helps the filling firm up so the tart slices nicely.

Can I prepare this tart a day ahead?

Yes, this Cranberry Orange Curd Gingersnap Tart Recipe actually benefits from some resting time. Preparing it a day ahead allows the flavors to marry perfectly and makes serving stress-free on your event day.

Final Thoughts

I can’t recommend this Cranberry Orange Curd Gingersnap Tart Recipe enough if you’re aiming to impress with something truly special yet approachable. It’s a dish that invites smiles and second helpings, capturing the joyful spirit of seasonal ingredients wrapped in cozy spices. Do yourself a favor and try this tart soon—you’ll find it quickly becomes a beloved classic in your dessert repertoire.

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Cranberry Orange Curd Gingersnap Tart Recipe