Cranberry-Orange Curd Tart
A delightful dessert combining tart cranberries and zesty oranges in a creamy curd, served in a buttery crust.
Ingredients
For the Tart Filling
- 2 cups fresh cranberries Tart, juicy berries that add vibrant color and flavor.
- 1 cup granulated sugar Sweetness to balance the tartness of the cranberries.
- 2 large fresh oranges Zest and juice for aromatic flavor.
- 3 large eggs Provides structure for a rich texture.
- ½ cup unsalted butter Melted, adds richness to the curd.
For the Crust
- 1 pre-made pie crust A convenient and flaky base.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Fit the pie crust into a tart pan and bake for about 10-12 minutes until golden.
- In a saucepan over medium heat, combine cranberries and sugar, cooking until cranberries burst, about 5 minutes.
- Remove from heat; whisk together eggs, orange juice, zest, and melted butter until smooth.
- Fold the cranberry mixture into the egg mixture, ensuring everything is well incorporated.
- Pour into the baked crust and bake for an additional 25-30 minutes until the center is set.
- Allow to cool completely before slicing and serve chilled or at room temperature.
Notes
For a healthier option, consider using a whole wheat or gluten-free pie crust. Adjust sweetness with honey or agave nectar. Garnish with orange zest or fresh cranberries before serving for added color.