Description
This Cranberry Orange Curd with Gingersnap Tart is a delightful balance of tangy, sweet, and spicy flavors encased in a crisp gingersnap crust. The tart features a zesty cranberry curd filling made from fresh cranberries, orange juice, and enriched with egg yolks and butter for a smooth, creamy texture. Perfectly baked and chilled, it’s a festive dessert ideal for holiday gatherings or whenever you crave a refreshing fruity treat with a hint of warm spice.
Ingredients
Scale
Crust
- 12 oz gingersnap cookies
- 4 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 tablespoon molasses
- Pinch of salt
Cranberry Curd Filling
- 12 oz whole fresh cranberries, washed
- 1/4 cup water
- 1/4 cup freshly squeezed orange juice
- 3/4 cup sugar
- 4 egg yolks
- Zest of 1 orange
- 4 tablespoons unsalted butter, softened and cut into cubes
Instructions
- Prepare the crust: Preheat your oven to 350 °F. Place the gingersnap cookies into a food processor and pulse until they turn into fine crumbs. Transfer these crumbs to a mixing bowl and stir in the ground cinnamon and a pinch of salt. In a small saucepan over low heat, melt the butter, then remove it from heat and stir in the molasses until fully combined. Pour this butter and molasses mixture into the gingersnap crumb mixture and stir until evenly combined.
- Form and bake the crust: Press the crust mixture evenly into a 12-inch round fluted tart pan with a removable bottom, using a round measuring cup or glass to compact the crust and even out the sides. Bake the crust for 12 to 15 minutes until golden and crisp. Remove from the oven and set aside to cool completely.
- Make the cranberry curd filling: In a medium saucepan over medium heat, combine the fresh cranberries, water, and freshly squeezed orange juice. Cover the pan and let it simmer gently for about 15 minutes, until the cranberries have burst and softened thoroughly.
- Strain the cranberry mixture: Pour the cooked cranberry mixture through a fine mesh strainer into a bowl to remove the skins and seeds, pushing to extract as much puree as possible. Return this smooth cranberry puree to the saucepan and set aside.
- Whisk egg yolks and sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- Cook the curd: Gradually add the egg yolk and sugar mixture to the saucepan with the cranberry puree over medium heat. Whisk constantly to prevent curdling, cooking until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat.
- Finish the curd: Stir the softened butter cubes and orange zest into the hot cranberry curd until smooth and fully incorporated. Allow the filling to cool slightly before assembling.
- Assemble and chill the tart: Pour the cranberry curd filling into the cooled gingersnap crust, smoothing the top with a spatula. Refrigerate the tart until fully chilled and set, at least 2 to 3 hours.
- Serve: Before serving, optionally top the tart with whipped cream and additional orange zest for extra flavor and decoration. Slice and enjoy!
Notes
- The gingersnap crust adds a warming spice that pairs beautifully with the tart cranberry curd.
- Ensure to whisk the egg yolks constantly when cooking the curd to avoid scrambling.
- Fresh cranberries are best for this recipe, but frozen can be used if thawed and well-drained.
- You can prepare the tart a day in advance for convenient entertaining; just keep it chilled until serving.
- For a dairy-free option, substitute the butter with a plant-based alternative suitable for baking.
