Cranberry Curd Tart Recipe

Introduction

This Cranberry Curd Tart offers a perfect balance of nutty, tart, and sweet flavors wrapped in a crisp hazelnut crust. Ideal for festive occasions or whenever you crave a refreshing dessert with a bright citrus twist.

Ingredients

• 1 1/4 cups (180 grams) raw hazelnuts
• 1 cup (125 grams) rice flour
• 1/4 teaspoon salt
• 1/2 cup (112 grams) sugar
• 6 tablespoons (85 grams) softened butter, plus more as necessary
• 12 ounces (340 grams) cranberries
• 1 cup (225 grams) sugar
• Peel (orange part only) and juice of 1 orange (about 1/2 cup)
• 4 ounces (113 grams) softened butter (1 stick)
• 2 eggs plus 2 egg yolks

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Spread hazelnuts on a baking sheet and roast for 10 to 15 minutes, until their skins darken and crack. Transfer nuts to a clean towel and rub vigorously to remove skins. Discard the skins and let the nuts cool.
2. Step 2: In a food processor, pulse the cooled hazelnuts with half the rice flour until the mixture resembles coarse cornmeal. Add the remaining rice flour and salt, pulsing briefly to combine.
3. Step 3: In a mixing bowl, cream the sugar and softened butter with a wooden spoon until pale and thick, about 1 to 2 minutes. Stir in the nut and flour mixture until a dough forms. If the dough is crumbly, add 1 to 2 tablespoons softened butter or a little cold water to help it come together.
4. Step 4: Press the dough evenly into a 10-inch tart pan, using half for the bottom and half for the sides. Prick the bottom with a fork and freeze for 30 minutes (or up to several days).
5. Step 5: Increase oven temperature to 350°F (175°C). Bake the chilled tart shell for about 15 minutes, until lightly browned. Remove and let cool completely.
6. Step 6: While the crust cools, combine cranberries, sugar, orange juice, and orange peel in a saucepan over medium heat. Simmer until cranberries burst and soften, about 10 minutes. Pass the mixture through a food mill or a fine sieve to extract liquid and pulp, or purée and strain for a vibrant color. Whisk the butter into the warm liquid until melted.
7. Step 7: Lightly beat the eggs and egg yolks in a bowl. Gradually whisk about 1 cup of the warm cranberry mixture into the eggs to temper them, then combine everything and whisk again. Pour back into the saucepan and cook over low heat, stirring constantly, until thickened and nearly bubbling, about 10 minutes. Allow to cool to room temperature. If preparing ahead, cover tightly with plastic wrap pressed onto the surface and refrigerate for up to 1 day.
8. Step 8: Pour the cooled cranberry curd into the prebaked tart shell and smooth the surface with a spatula. Bake at 350°F (175°C) for 10 minutes to set the curd. Cool on a rack completely before serving. Store at room temperature for up to 2 days.

Tips & Variations

• To easily remove hazelnut skins, roast them well and rub while still warm inside a clean kitchen towel.
• For a different flavor twist, try substituting the orange with lemon or grapefruit zest and juice.
• If you want a glossier curd, strain the mixture twice to remove seeds and pulp completely.
• Use rice flour for a gluten-free crust; oat flour can be substituted if preferred.

Storage

Store the assembled tart at room temperature in an airtight container for up to 2 days. If you need to keep it longer, refrigerate and bring to room temperature before serving. The tart can also be made a day ahead; just keep the curd chilled and bake the assembled tart on serving day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tart crust in advance?

Yes, the tart crust can be frozen after shaping and before baking for several days. Just thaw it briefly before baking as directed.

What if I can’t find fresh cranberries?

Frozen cranberries work just as well; simply thaw them before cooking. Avoid cranberry sauce, as it contains additional ingredients and won’t produce the right texture.

Cranberry Curd Tart Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

This elegant Cranberry Curd Tart features a rich hazelnut and rice flour crust filled with a vibrant, tangy-sweet cranberry curd enhanced with fresh orange juice and zest. Perfect for festive occasions or a sophisticated dessert, the tart combines nutty textures with a luscious, creamy filling, balanced by the bright flavors of cranberries and citrus.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes plus chilling time
• Yield: 1 ten-inch tart, serves 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/4 cups (180 grams) raw hazelnuts
• 1 cup (125 grams) rice flour
• 1/4 teaspoon salt
• 1/2 cup (112 grams) sugar
• 6 tablespoons (85 grams) softened butter, plus more as necessary

Cranberry Curd Filling

• 12 ounces (340 grams) cranberries
• 1 cup (225 grams) sugar
• Peel (orange part only) and juice of 1 orange (about 1/2 cup)
• 4 ounces (113 grams) softened butter (1 stick)
• 2 eggs plus 2 egg yolks

Instructions

1. Make the crust: Preheat oven to 325°F (165°C). Spread hazelnuts on a baking sheet and roast for 10 to 15 minutes until skins darken and crack. Transfer nuts to a clean towel and rub off skins, then set nuts aside to cool.
2. Prepare the nut flour: In a food processor, grind the roasted hazelnuts with half of the rice flour until the mixture resembles coarse cornmeal. Add the remaining rice flour and salt, pulse briefly to mix.
3. Mix the dough: In a mixing bowl, cream the sugar and softened butter with a wooden spoon until pale and thick, about 1-2 minutes. Stir in the nut and rice flour mixture until a dough forms. If too crumbly, add 1-2 tablespoons softened butter or a small amount of cold water to bring it together.
4. Form the tart crust: Press the dough evenly into a 10-inch tart pan, using half for the bottom and half for the sides. Prick the bottom of the crust with a fork to prevent bubbling. Freeze the crust for at least 30 minutes or up to several days if needed.
5. Bake the tart shell: Increase oven temperature to 350°F (175°C). Bake the chilled tart shell for about 15 minutes or until lightly golden brown. Remove from oven and cool.
6. Make cranberry curd: In a saucepan over medium heat, combine cranberries, sugar, orange juice, and orange peel. Simmer for about 10 minutes until cranberries burst and soften. Pass mixture through a food mill or fine mesh sieve, pressing out all liquid and solids. (Alternatively, purée using an immersion blender or food processor, then strain.) Whisk softened butter into the warm cranberry juice mixture.
7. Temper eggs and cook curd: Lightly beat eggs and egg yolks in a bowl. Slowly whisk about 1 cup of warm cranberry liquid into the eggs to temper them. Then combine both mixtures and whisk well. Clean the saucepan if needed, return the mixture to the pot, and cook over low heat, stirring constantly until the curd thickens and nearly bubbles, about 10 minutes. Cool to room temperature immediately if using right away, or cover with plastic wrap pressed on the surface and refrigerate if preparing ahead (up to 1 day in advance).
8. Fill and bake tart: Pour the cooled cranberry curd evenly into the prebaked tart shell and smooth the top with a spatula. Bake at 350°F (175°C) for 10 minutes to set the custard filling. Remove from oven and cool completely on a rack.
9. Serve and store: Store the finished tart at room temperature for up to 2 days and enjoy chilled or at room temperature.

Notes

• The hazelnuts can be skinned more easily after roasting by rubbing in a towel; this removes their bitter skins and enhances flavor.
• Freezing the tart dough before baking helps the crust hold its shape and prevents shrinking.
• Tempering the eggs with warm cranberry mixture prevents curdling and ensures a smooth filling.
• The curd can be made a day ahead for convenience; just cover tightly and refrigerate.
• Use fresh cranberries for best flavor; frozen can be used but may alter texture slightly.
• Pressing the curd with plastic wrap prevents a skin from forming during chilling.
• If you prefer a sweeter curd, you can adjust the sugar in the filling slightly to taste.

Keywords: cranberry curd tart, hazelnut crust, cranberry dessert, tart recipe, citrus cranberry tart, winter dessert, holiday tart