Description
This Cranberry Curd Tart features a crumbly brown butter shortbread crust filled with a luscious, tangy cranberry curd. Topped with lightly sweetened whipped cream and a hint of orange zest, it makes an elegant and festive dessert perfect for holiday celebrations.
Ingredients
Units
Scale
Crust
- 1/2 cup unsalted butter (melted or browned)
- 1 1/4 cups all purpose flour
- 1/3 cup powdered sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon (optional, can be replaced with 3/4 teaspoon vanilla extract)
Cranberry Curd Filling
- 12 ounces cranberries (fresh or frozen)
- Zest of half an orange
- Juice of one orange (about 2 ounces)
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- 2 egg yolks
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- 1/2 cup unsalted butter (room temperature, chopped into 1 inch cubes)
Whipped Cream Topping
- 1 cup heavy cream or heavy whipping cream (cold)
- 1-3 tablespoons powdered sugar (to taste)
- 3/4 teaspoon vanilla extract
- Orange zest (optional, for garnish)
Instructions
- Prepare the Brown Butter Shortbread Crust: In a small saucepan, melt the ½ cup of unsalted butter over medium heat, allowing it to brown slightly until it develops a nutty aroma and a golden color. Remove from heat and let it cool slightly. In a mixing bowl, combine the all purpose flour, powdered sugar, salt, and ground cinnamon or vanilla extract. Pour in the browned butter and mix until a crumbly dough forms. Press the dough evenly into the bottom and sides of a tart pan. Chill the crust in the refrigerator while preparing the filling.
- Make the Cranberry Curd Filling: In a medium saucepan, combine fresh or frozen cranberries, orange zest, orange juice, and 1 cup plus 2 tablespoons sugar. Cook over medium heat until cranberries burst and the mixture thickens, about 10-15 minutes. Remove the cinnamon stick. In a separate bowl, whisk together eggs and egg yolks. Slowly temper the egg mixture by adding a small amount of the warm cranberry mixture gradually while whisking. Pour the tempered eggs back into the saucepan with the cranberry mixture. Cook gently over low heat, stirring constantly until the curd thickens enough to coat the back of a spoon, approximately 5-7 minutes. Remove from heat and stir in ½ cup chopped unsalted butter and vanilla extract if using. Strain the curd through a fine-mesh sieve to remove any solids for a smooth texture.
- Assemble and Bake the Tart: Pour the warm cranberry curd filling into the chilled shortbread crust, spreading evenly. Bake in a preheated oven at 325°F (163°C) for about 35 minutes until the curd is set but still slightly jiggly in the center. Remove from oven and let cool completely at room temperature, then refrigerate for at least 3 hours or overnight to allow the tart to fully set.
- Prepare the Whipped Cream Topping: Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled tart, and garnish with additional orange zest if desired.
- Serve: Slice the tart into 10 equal pieces and serve chilled. This tart is best enjoyed within 2 days for optimal freshness.
Notes
- This tart pairs wonderfully with a cup of tea or coffee, making it a great dessert for festive gatherings.
- Make sure to brown the butter carefully to avoid burning and to develop that rich, nutty flavor.
- Tempering the eggs is key to prevent scrambling and to achieve a smooth curd texture.
- Use fresh or frozen cranberries according to availability without thawing them before cooking.
- For a gluten-free option, substitute the all-purpose flour in the crust with a gluten-free flour blend.
- Allow adequate chilling time to set the tart completely before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 438 kcal
- Sugar: 27 g
- Sodium: 141 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 147 mg
