Cranberry Tart
A cranberry tart is everything you want after a big holiday meal: bright, cranberry-forward, and just rich enough with a gingersnap cookie crust and topping of orange whipped cream.
Servings: 8 servings
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
Serving: 1serving | Calories: 526kcal