Name: Cranberry-Orange Curd Tart
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 0.25 cup white sugar; 1.5 teaspoons ground ginger; 0.25 teaspoon salt; 0.5 cup unsalted butter, melted; 1 teaspoon vanilla extract; 0.25 teaspoon almond extract; 4 egg yolks, at room temperature; 1 egg, at room temperature; 1 (12 ounce) package fresh cranberries; 1 cup white sugar; 1 large orange, zested and juiced; 1 teaspoon vanilla extract; 1 pinch salt; 4 tablespoons unsalted butter, cut into 4 pieces

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.

Step 2

For the crust, combine flour, sugar, ginger, and salt in a small bowl. Add melted butter, vanilla extract, and almond extract. Knead until mixture comes together in a thick dough.

Step 3

Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.

Step 4

Bake in the preheated oven until golden, 20 to 25 minutes.

Step 5

For the filling, beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.

Step 6

Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar dissolves, 8 to 10 minutes. Pour mixture into a blender. Add orange zest, orange juice, vanilla extract, and salt.

Step 7

Leave the lid vent open on the blender to release steam, and cover the lid with a kitchen towel when processing. Blend on low speed until mixture is smooth. Pour mixture gradually into eggs, whisking constantly.

Step 8

Pour curd back into the saucepan and cook over low heat until mixture is thick, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, ensuring each piece of butter has melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.

Step 9

Bake in the preheated oven until curd sets around edges and jiggles slightly in the center, 20 to 25 minutes. Cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.

Cranberry-Orange Curd Tart

Ingredients

Instructions