Cranberry Curd Tart
User Reviews
5
Cranberry Curd Tart
Description
The Cranberry Curd Tart uses a crust made by combining finely crushed gingerbread cookies with brown sugar and melted butter pressed into a tart pan. This crust is baked at 350°F until set and cooled. The tart is then filled with about 1¼ cups of cranberry curd, either homemade or store-bought, spread evenly inside the cooled crust. The filled tart is baked again briefly to allow the curd to set without shrinking or cracking.
The gingerbread crust adds a crunchy texture with warm spice flavors that contrast with the tart and creamy cranberry curd. The baking steps ensure the crust maintains structure while the curd develops a smooth, sliceable consistency with a balanced sweet and tangy flavor.
This tart is suitable for holiday meals or anytime you want a seasonal dessert that highlights cranberry and warming spices. It should be cooled completely for best slicing and can be served on its own or with whipped cream.
For gluten-free variations, use gluten-free gingerbread or graham cracker crumbs to prepare the crust. The recipe's nutrition estimate may vary if substitutions for curd or crust ingredients are made.
Ingredients
- 1 ¼ cups Cranberry curd (10 ounces) my cranberry curd, your favorite recipe, or store bought
Gingerbread Crust (or feel free to use your own favorite curst if prefered)
- 2 cups gingerbread cookies from finely crushed crunchy gingerbread cookies (see note for gluten free, crumbs
- ¼ cup brown sugar
- 6 T butter melted
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand and no large pieces remain (you can eat those if just a few!).
- In a medium bowl or in the food processor, combine the gingersnap crumbs, sugar, and melted butter, then mix until well combined.
- Using your fingers, or a cup with a flat bottom, press the cookie crumb mixture evenly onto the sides and bottom of a 9" removable bottom tart pan.
- Bake your crust in the preheated oven for about 10 minutes to set the crust. Remove from the oven and let cool.
- Spread cranberry curd into the cooled tart shell and smooth top. Bake at 350 degrees for 10 minutes to set the curd. Cool before serving.
Notes
- For gluten-free crusts, choose gluten-free gingerbread or graham cracker crumbs.
- Cool the baked crust completely before adding the cranberry curd to prevent sogginess.
- Bake the filled tart just until the curd sets to avoid cracking or shrinking.
- Substituting store-bought cranberry curd can save preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 209mg | 9% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 175IU | 4% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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