Print

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/cranberry-curd-tart-recipe/