Cranberry Orange Curd Tart

The first time I made this Cranberry Orange Curd Tart for our family’s Thanksgiving dinner, I was a little nervous. It looked so elegant, I was sure it had to be complicated. But as the sweet, citrusy aroma filled my kitchen, I knew I had a winner. When I brought it to the table, with its jewel-toned filling and golden crust, everyone fell silent for a moment before digging in. It was an instant hit, and now it’s a requested favorite every single year.

This tart strikes the most wonderful balance between sweet and tart, with a vibrant cranberry-orange curd nestled in a buttery, ginger-spiced shortbread crust. It’s a true showstopper that’s surprisingly straightforward to make. Whether you’re looking for a stunning dessert for the holidays or a special treat for a weekend gathering, this recipe is sure to impress your guests and delight their taste buds. Let’s get baking!

A Holiday Dessert That Steals the Show

There are so many reasons to adore this Cranberry Orange Curd Tart. First and foremost is the incredible flavor combination. The bright, zesty notes of orange perfectly complement the tangy cranberries, creating a curd that is bursting with freshness. It’s a delightful departure from the heavier, spiced desserts often found on the holiday table.

The crust is another standout feature. It’s a simple press-in crust, which means no rolling pin required! It has the texture of a buttery shortbread cookie, with a subtle warmth from ground ginger that beautifully contrasts the tart filling. The combination of textures—the crisp crust and the silky-smooth curd—is simply divine.

Finally, this tart is just gorgeous. The deep ruby red of the cranberry curd is naturally festive and looks so impressive. It’s a dessert that feels special and celebratory, yet it’s built on simple, accessible techniques that any home baker can master. It’s a rewarding bake that delivers on both looks and flavor.

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The Perfect Ingredients for a Perfect Tart

This recipe uses simple, quality ingredients to create its incredible flavor. Here’s a little more about what you’ll need and why it works so well.

For the Ginger Shortbread Crust:

• All-Purpose Flour: This provides the structure for our crisp, tender crust.
• White Sugar: Adds just the right amount of sweetness to balance the tart filling.
• Ground Ginger & Salt: Ginger gives the crust a lovely, warm spice that pairs beautifully with cranberry and orange. Salt is essential for bringing out all the flavors.
• Unsalted Butter: Melted butter is the key to this easy press-in crust. It binds the ingredients and gives it that rich, melt-in-your-mouth quality.
• Vanilla & Almond Extracts: These add a layer of aromatic depth to the crust, making it more than just a simple base.

For the Vibrant Cranberry Orange Curd:

• Eggs & Egg Yolks: These are the foundation of our curd, creating a rich and creamy texture once cooked. Using both whole eggs and extra yolks makes it perfectly custardy.
• Fresh Cranberries: The star of the show! Their tartness is what makes this dessert so memorable. You can also use frozen cranberries; no need to thaw them first.
• White Sugar: Balances the tartness of the cranberries and citrus.
• Orange Zest & Juice: Using both the zest and juice of a large orange gives the curd a powerful, bright citrus flavor that shines through.
• Unsalted Butter: Whisked in at the end, the butter makes the curd extra smooth, rich, and glossy. It’s the secret to a perfect finish.

Step-by-Step Guide to Your Tart

Step 1: Prepare the Oven and Pan

First things first, preheat your oven to 350°F (175°C). Take a 9-inch tart pan, preferably one with a removable bottom, and give it a light greasing. This will help you release the tart cleanly later on. Place the prepared pan on a large baking sheet; this makes it easier to move in and out of the oven and will catch any potential drips.

Step 2: Make the Ginger Shortbread Crust

In a medium bowl, whisk together the all-purpose flour, 1/4 cup of white sugar, ground ginger, and salt. Pour in the melted unsalted butter, vanilla extract, and almond extract. Stir with a spatula or wooden spoon until everything is well combined and a thick, crumbly dough forms. Don’t worry if it looks a bit greasy—that’s the melted butter doing its job.

Step 3: Press and Blind Bake the Crust

Transfer the dough mixture into your prepared tart pan. Using your fingers or the back of a spoon, press the dough firmly and evenly across the bottom and up the sides of the pan. Try to get the thickness as uniform as possible for even baking. Now, bake the crust for 20 to 25 minutes, or until it’s a beautiful light golden brown. Once baked, set it aside to cool while you prepare the filling.

Step 4: Start the Curd Filling

In a large bowl, beat the four egg yolks and one whole egg together using an electric mixer until they are well combined. Set this bowl aside for a moment. In a large saucepan, combine the fresh or frozen cranberries and 1 cup of white sugar. Cook this over medium heat, stirring occasionally, until the cranberries begin to pop and the sugar has completely dissolved. This usually takes about 8 to 10 minutes.

Step 5: Blend and Temper the Curd

Carefully pour the hot cranberry mixture into a blender. Add the orange zest, orange juice, vanilla extract, and a pinch of salt. Place the lid on the blender but leave the lid’s vent open to allow steam to escape. Cover the lid firmly with a folded kitchen towel to prevent any hot splatters. Blend on low speed until the mixture is completely smooth. With the mixer running on low, slowly stream the hot cranberry puree into the beaten eggs. This process, called tempering, gently raises the temperature of the eggs without scrambling them.

Step 6: Thicken and Finish the Curd

Pour the entire egg and cranberry mixture back into the saucepan. Cook it over low heat, whisking constantly, until it thickens enough to coat the back of a spoon. This should take about 8 to 10 minutes. Be patient and keep the heat low to prevent scorching. Once thickened, remove the pan from the heat. Add the pieces of butter, one at a time, stirring until each piece is fully melted before adding the next. This makes the curd incredibly silky.

Step 7: Strain and Fill the Tart

Position a fine-mesh sieve over a clean bowl and pour the curd through it. Use a spatula to press the curd through the sieve, leaving any seeds or tough bits of cranberry skin behind. This step is crucial for an ultra-smooth texture. Discard the solids. Now, pour the strained, beautiful curd into your pre-baked crust, spreading it evenly.

Step 8: Bake and Cool the Tart

Bake the assembled tart in the 350°F (175°C) oven for 20 to 25 minutes. The curd is done when the edges are set but the center still has a slight jiggle. Let the tart cool completely on a wire rack for at least 30 to 60 minutes. It needs to be at room temperature before you attempt to remove it from the pan. Once cool, you can chill it in the refrigerator for a firmer set. Slice and serve!

Tips for Tart Perfection

• Strain for Silkiness: Don’t skip straining the curd! This is the most important step for achieving a perfectly smooth, professional-quality texture. It removes any small bits of cranberry skin or potential chalazae from the eggs. It only takes a minute and makes a world of difference.
• Low and Slow is the Way to Go: When you’re thickening the curd on the stovetop, keep the heat low and whisk constantly. If the heat is too high, the eggs can scramble, resulting in a grainy texture. Patience is key here.
• Don’t Overbake: Keep a close eye on the tart during its final bake. You’re looking for the edges to be set while the center still has a slight wobble, like gelatin. The curd will continue to set as it cools. Overbaking can lead to a rubbery texture or cracks on the surface.
• Make Components Ahead: You can make both the crust and the curd a day or two in advance. Store the baked and cooled crust, wrapped well, at room temperature. The curd can be stored in an airtight container in the refrigerator. When you’re ready, simply pour the cold curd into the crust and bake as directed. This is a great way to manage your time for holiday baking, much like you might with our Pumpkin Pie Cheesecake.

Fun Ways to Mix It Up

• Citrus Swap: While orange is classic, this curd is fantastic with other citrus fruits. Try using the zest and juice of two large lemons for a Cranberry Lemon Tart, or a mix of lime and orange for a different twist.
• Spice It Up: Feel free to change the spice in the crust. A half teaspoon of cinnamon or cardamom would be a lovely warm addition instead of, or alongside, the ginger.
• Go Nuts with the Crust: For a different texture, replace half of the all-purpose flour with finely ground almonds, pecans, or walnuts. This adds a nutty flavor that complements the fruit beautifully.
• Add a Garnish: A simple garnish can completely change the presentation. Sugared cranberries, fresh orange zest, or a dollop of freshly whipped cream are all wonderful options. For more inspiration on beautiful fruit desserts, check out our full desserts archive.

How to Serve Your Masterpiece

This Cranberry Orange Curd Tart is a stunner all on its own, but a few simple additions can make it even more special.

A classic choice is a generous dollop of freshly whipped cream. The light, airy creaminess provides a wonderful contrast to the tart and tangy curd. You can sweeten the whipped cream lightly with powdered sugar and a splash of vanilla.

For a simpler, elegant look, a light dusting of powdered sugar right before serving is beautiful. It looks like a gentle snowfall on the rich red curd. You can also garnish with some fresh cranberries, a curl of orange zest, or even some sugared cranberries for a festive touch.

This tart is perfect as the grand finale to a holiday meal but is also wonderful with a cup of coffee or tea for a special afternoon treat. If you love fruit-forward desserts like this one, you should also try our Lemon Blueberry Sheet Cake for another crowd-pleasing option.

Enjoy Your Beautiful Bake!

I truly hope you love making and sharing this Cranberry Orange Curd Tart. It has become such a cherished part of our holiday traditions, and I’m so happy to be able to share it with you. It’s a recipe that proves that an elegant, show-stopping dessert doesn’t have to be fussy or difficult. The vibrant flavors are a wonderful way to celebrate the season. If you enjoy the festive combination of cranberries and oranges, you might also like my recipe for Christmas Jam, which makes a wonderful homemade gift.

If you try this recipe, I would love to see it! Please tag me on Instagram or share it on my Facebook page. Happy baking!