0 from 15 votes
Cranberry Curd Tart
With a smooth tangy filling and Biscoff crust, this cranberry curd tart is a must-make for the holidays. It's as delicious as it is beautiful!
Prep Time
45 mins
Cook Time
45 mins
Chill
3 hrs
Total Time
3 hrs 53 mins
Servings: 12 slices
Calories: 201 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 2 Cups Biscoff cookie crumbs about 32 cookies
- 1/3 Cup brown sugar
- 5 Tablespoons unsalted butter melted
Curd Filling
- 12 Ounces fresh cranberries
- Zest of 1 lemon
- Zest of 1 orange
- ¼ Cup fresh lemon juice
- ¼ Cup fresh orange juice
- 1 Cup granulated sugar
- 2 large large eggs
- 2 egg yolks
- 4 Tablespoons unsalted butter Room Temperature
- 1 Dash salt
Instructions
Crust
- Preheat the oven to 375°.
- Use a food processor or blender to pulse whole cookies into crumbs. Once you have 2 cups of fine crumbs add the brown sugar and melted butter to the food processor and mix together until fully combined.
- Press the crumb mixture into the bottom and sides of a 9-inch tart pan. Bake for about 7-8 minutes, until it just barely begins to brown. Allow to cool completely before adding the filling.
Cup of Yum
Curd Filling
- In a medium saucepan combine the cranberries, both zests, both juices, and sugar. Cook over medium-low heat until simmering. Cook until the cranberries have burst and the sugar has fully dissolved for about 10 minutes. Remove from the heat.
- Use an immersion blender or a regular blender to puree the mixture and press through a fine-mesh sieve. Return strained liquid to the pot.
- In a small bowl combine the whole eggs and egg yolks. Temper the eggs by slowly whisking in a cup of the warm cranberry mixture. Once the eggs are warmed, add the egg mixture into the pot and whisk until combined.
- Cook over low heat for about 10 minutes, until the mixture has thickened and is bubbling. Remove from the heat and whisk in the softened butter and a dash of salt.
- Pour the curd into a bowl and cover with plastic wrap touching the surface of the curd so it doesn’t create a film as it cools.
- Let the curd chill in the fridge for at least 3 hours before pouring into the chilled crust. Smooth the top and garnish with sugared cranberries and fresh rosemary before serving.
Nutrition Information
Calories
201kcal
(10%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
17mg
(1%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
378IU
(8%)
Vitamin C
8mg
(9%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 201
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 17mg | 1% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.