Cranberry Orange Curd Tart (Print-Friendly Version)
Tangy cranberry-orange curd nestled in a buttery, crisp tart shell, perfect for festive gatherings.
# Ingredients Required:
→ Crust
01 -
190 g all-purpose flour
02 -
113 g unsalted butter, cold and cubed
03 -
50 g granulated sugar
04 -
1/4 tsp salt
05 -
30-45 ml cold water, as needed
→ Filling
06 -
320 g fresh or frozen cranberries
07 -
150 g granulated sugar
08 -
3 large eggs
09 -
120 ml fresh orange juice
10 -
Zest of 1 orange
11 -
Pinch of salt
# Detailed Directions:
01 -
Preheat the oven to 175°C. In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough forms. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
02 -
Roll out the chilled dough on a lightly floured surface to approximately 3 mm thickness. Transfer it to a tart pan, trim the edges, and prick the bottom with a fork. Bake for 15 to 20 minutes until golden brown and set aside.
03 -
Combine cranberries, sugar, orange juice, orange zest, and a pinch of salt in a saucepan over medium heat. Cook until cranberries burst and the mixture thickens slightly, about 5 minutes. Remove from heat.
04 -
In a separate bowl, whisk the eggs thoroughly. Slowly add the warm cranberry mixture into the eggs while stirring continuously to prevent scrambling. Return the combined mixture to low heat and stir constantly until it thickens, approximately 5 minutes.
05 -
Pour the thickened filling into the baked crust. Allow to cool on a wire rack before refrigerating for a minimum of two hours to set.
06 -
Serve the tart chilled or at room temperature, optionally garnished with whipped cream, fresh orange slices, or ice cream.
# Helpful Advice:
01 -
Use high-quality butter for optimal crust flavor and texture.
02 -
Ensure the curd thickens adequately to prevent a runny filling.
03 -
Garnishing with fresh orange slices enhances presentation and aroma.