Cranberry Curd Tart

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Lightly grease a 9-inch tart pan with a removable base.
2. Grind full graham crackers to fine crumbs if needed. Mix the crumbs with 3 Tablespoons (37g) sugar, then stir in the 4 Tablespoons (56g) melted butter. Press the mixture evenly into the bottom and up the sides of the pan, firmly but without packing too hard, until no loose crumbs remain.
3. Bake the crust for 10 minutes, then set it on a rack to cool.
4. In a medium saucepan over medium heat, combine the cranberries, orange juice and 1 cup (200g) sugar. Bring to a boil and cook, stirring and mashing the berries against the pan, until all have burst, about 10 minutes. Remove from heat and cool for at least 20 minutes.
5. Puree the cranberry mixture in a blender or food processor until completely smooth with no skin specks. Return it to the saucepan.
6. Whisk the whole egg, egg yolks, cornstarch and salt until smooth, then whisk this into the cranberry puree.
7. Return the pan to medium heat and bring to a boil, stirring constantly. Reduce to medium-low and simmer, scraping the bottom and sides, until thickened, about 5–7 minutes. A thermometer should read about 200°F (93°C).
8. Off the heat, whisk in the 3 Tablespoons (43g) softened butter and 1 teaspoon vanilla until fully melted and combined. Pour into the crust and smooth the top. Cool at room temperature for 30–45 minutes, then refrigerate for at least 6 hours or overnight.
9. Whip the 1 cup (240ml) cold heavy cream, 2 Tablespoons sugar and 1/2 teaspoon vanilla on medium-high speed until medium peaks form, about 3 minutes. If it turns grainy, whisk in a little cold cream by hand until smooth.
10. Spread the whipped cream over the tart, add sugared cranberries if you like, remove the pan rim, and slice. Refrigerate leftovers, covered, for up to 3 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggCreamHeavy creamGraham crackerCranberry