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Why I Love This Cranberry Tart
When you think of a cranberry tart around Thanksgiving and Christmas, you’re probably looking for something that feels special and a little different than pie, but still fits right in next to the classics. This tart is exactly that!
It begins with a buttery gingersnap cookie crust, which gives instant warm holiday spice and crunch, then gets filled with a cranberry curd that’s tart, sweet, and set just enough that it slices perfectly with just a bit of remaining jiggle. It’s the dessert that’s completely unexpected for a holiday, but totally refreshing and necessary all at the same time.
I was actually inspired to create this from a tart my friend made and brought to a summer party. The flavor was grapefruit, but I knew that I could switch things up, swap in cranberry and gingersnaps, and make it totally holiday-ready! This cranberry tart is the perfect blend of tradition and something altogether new. I can picture it sitting beside my mom’s recipe for pumpkin pie and my grandma’s cranberry salad, adding that beautiful red color to what’s usually a very beige Thanksgiving plate.
Why this cranberry tart works so well for the holidays:
- Lots of cranberry flavor that feels refreshing after a heavy meal.
- Press in gingersnap crust, so there’s no rolling or crimping.
- Uses unsweetened cranberry juice, so you control the sweetness level.
- Curd sets like a soft, sliceable custard, almost like panna cotta.
- Perfect make-ahead dessert, since it needs several hours (or overnight) to chill.
This recipe originally appeared in my 2025 Holiday Guide, which is available to order!
Cranberry Tart Ingredients
This tart recipe has some unique ingredients that are the perfect flavors to enjoy during the holiday season:
- Gingersnap cookie crumbs – Finely crushed gingersnap cookies make a spiced, crunchy tart crust.
- Granulated sugar – Used in the crust and as part of the filling, mellowing out some of the cranberries’ tart flavor.
- Kosher salt – Balances the sweetness and brightens the spice.
- Unsalted butter – Once melted, it binds the crumbs together so they press into a firm, sliceable crust. Butter is also used in the filling to add some gloss and richness.
- Egg yolks – Thicken the curd and give it a silky, custard-like texture.
- Cornstarch – Helps the curd set so you can cut it into clean slices.
- Kosher salt – Keeps the flavor bright instead of flat or overly sweet.
- Cranberry juice – Gives the filling its bright color and bold cranberry flavor. Make sure to get an unsweetened or no-sugar-added variety.
- Lemon juice – Adds fresh acidity that highlights the cranberry.
- Heavy cream – Whips into soft peaks for a light topping.
- Powdered sugar – Gently sweetens and dissolves smoothly into the whipped cream.
- Orange zest – Flavors the whipped cream topping with citrus that pairs perfectly with cranberry.
- Optional: extra orange zest + granulated sugar – Rubbed together to make a fragrant orange sugar for sprinkling.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Cranberry Tart
There are 3 main components of this cranberry tart: a crust, filling, and whipped topping. Here’s how to make each one:
Preheat and prep pan – Preheat the oven to 375°F and grease a 9-inch tart pan with a removable bottom.
Make the crust – Stir together ginger cookie crumbs, granulated sugar, and kosher salt, then add melted butter and mix until the crumbs look like wet sand. Firmly press the mixture into the bottom and up the sides of the pan, bake 10-15 minutes until lightly browned and dry to the touch, then cool completely.
Make the filling – Whisk the egg yolks in a medium bowl until smooth and set aside. In a saucepan, whisk sugar, cornstarch, and salt, then slowly whisk in cranberry juice and lemon juice until smooth. Cook over medium heat, whisking, 6-8 minutes until thickened and bubbling across the surface, then remove from the heat.
Finish the curd – Slowly whisk 2 ladlefuls of the hot cranberry mixture into the yolks while whisking constantly. Whisk the yolk mixture back into the saucepan, cook over medium heat for 2-3 minutes until thick and just starting to bubble again, then remove from heat and whisk in butter until smooth and glossy.
Pour the warm curd into the cooled crust and smooth the top. Press plastic wrap directly onto the surface of the curd and chill 4-6 hours or overnight until fully set.
Make orange whipped cream – Whip the heavy cream, powdered sugar, and orange zest together until soft peaks form. Remove the plastic wrap from the tart, release it from the pan, top with whipped cream and optional orange sugar, then slice and serve.
Recipe Tips
Let’s make sure that your cranberry tart will turn out perfectly with these helpful tips:
- Use unsweetened cranberry juice – Sweetened juice or cranberry cocktail will make the tart overly sweet and mute that pungent cranberry flavor.
- Think “wet sand” for the crust – When you squeeze the crumb mixture in your hand, it should hold together like wet beach sand.
- Press the crust firmly – A measuring cup makes it easy to compact the crumbs so the crust does not crumble.
- Wait for thick bubbles – Cook the cranberry mixture until thick and bubbling all over so the cornstarch is fully activated.
- Temper slowly, whisk constantly – Add the hot cranberry liquid in small amounts while whisking to keep the yolks smooth, not scrambled.
- Pour the curd while hot – The filling should be pourable when it goes into the crust, like a thick sauce. It will firm up in the refrigerator to that lovely, panna cotta-style set.
- Chill thoroughly – Give the tart at least 4-6 hours to chill so it slices cleanly. This is a great dessert to make the day before you serve it. Just wait to add the whipped cream until ready to serve.
Follow These Tips
Serving
Remove the tart from the refrigerator about 15 minutes before you plan to serve, which gives it just enough time to take the chill off, letting the flavors bloom. Use a sharp, hot knife to cut slices, wiping the blade between cuts so you can show off the contrast between the curd, crust, and whipped cream.
Pair this with coffee, hot tea, or even some sparkling wine. With the tart flavors, it’s surprisingly refreshing after all the rich Thanksgiving sides.
Storage
Refrigerate – Store leftover tart loosely covered in the refrigerator for up to 3 days. If you want the whipped cream to look its best, you can store extra cream in a separate container and dollop it on top of individual slices just before serving, but the stabilized cream on top will hold nicely for a day or two.
Freeze – For the best texture, freeze the tart without the whipped cream topping. Once the tart is fully chilled and set, wrap it well in plastic wrap, then in foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, then top with freshly whipped cream and orange sugar before serving.
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Cranberry Tart
Ingredients
For the crust
- 2 ¼ cups (about 10 oz) gingersnap cookie crumbs
- 2 tbsp granulated sugar
- ½ tsp kosher salt
- ⅓ cup (⅔ stick) unsalted butter melted
For the filling
- 3 large egg yolks
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp kosher salt
- 1 ½ cups cranberry juice (no sugar added)
- 2 tbsp fresh lemon juice
- 2 tbsp unsalted butter
For the whipped cream
- 1 ½ cups heavy cream
- 3 tbsp powdered sugar
- 1 tbsp orange zest
Instructions
- Preheat the oven to 375°F. Grease a 9-inch round tart pan with a removable bottom and set it aside.
- Make the crust: In a large bowl, combine the cookie crumbs, granulated sugar, and salt. Mix and add the melted butter. Stir until fully combined and the mixture resembles wet sand. Press into the bottom of the prepared pan, coming up the side to create a crust. Bake in the preheated 375°F oven until the crust is lightly browned and dry to the touch, 10-15 minutes. Remove and set aside to cool fully.2 ¼ cups (about 10 oz) gingersnap cookie crumbs, ½ tsp kosher salt, ⅓ cup (⅔ stick) unsalted butter, 2 tbsp granulated sugar
- Make the filling: In a medium bowl, whisk the egg yolks and set them aside. In a saucepan, whisk the granulated sugar, cornstarch, and salt. Add the cranberry juice and lemon juice and whisk to begin dissolving the sugar. Continue whisking and set the saucepan over medium heat. Cook until the mixture is bubbling throughout and thickened, 6-8 minutes. Then, remove from the heat.¾ cup granulated sugar, 3 tbsp cornstarch, 1 ½ cups cranberry juice (no sugar added), 3 large egg yolks, ¼ tsp kosher salt, 2 tbsp fresh lemon juice
- Whisking constantly, add two ladlefuls of the cranberry mixture to the egg yolks to temper. Add the tempered yolks back into the cranberry mixture and return it to the heat. Whisk over medium heat until the curd thickens and begins to bubble, 2-3 minutes. Remove, stir in the butter until it melts, and pour into the cooled crust. Smooth the top with a spatula and cover with plastic wrap directly on the surface of the curd to prevent a skin from forming. Refrigerate until the curd is fully chilled, 4-6 hours.2 tbsp unsalted butter
- Meanwhile, make the whipped cream topping: In the bowl of a stand mixer, combine the heavy cream, powdered sugar, and orange zest. Mix on medium until it is frothy, 2-3 minutes. Turn up to high speed and mix until it reaches soft peaks, 3-4 minutes. Dollop on top of the chilled tart along with the optional sugar-coated zest.1 ½ cups heavy cream, 3 tbsp powdered sugar, 1 tbsp orange zest
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
