Cranberry Curd Tart – garnished with raspberries and pistachios- A unique holiday treat with bright, gorgeous Christmas colors!
The older I get, the more I really enjoy tart food; I use to be all about sweets but they give me a mild headache now. Does anybody else get this? My latest kick is Cranberry- I literally can’t get enough of it! I love the zest and tart of Cranberries, and I have found that they are so underutilized in cooking, especially around the holidays.
This Cranberry Curd Tart is so festive!
I made mine with oatmeal cookie crust to really give it a nice holiday flavor, but it would be just as good if you used a store bought graham cracker crust…No judging. 🙂
Normally- I like to take pictures as I’m cooking (baking, in this instance). I’m not a great baker- I like to throw things in and improvise as I go- baking is a science, and I’m no scientist, so, apologies for the no in-progress pics, I was concentrating on the recipe! I will say as far as baking goes, this recipe is really simple and easy to make- I just have a limited concentration when it comes to following directions- I march to the tune of my own skillet!
A delicious, zesty, simple tart that's great for the holidays!
- 12 crunchy oatmeal cookies (I used Mother's brand) (I like my crust thick- if you'd rather yours be thin, use 8 cookies).
- 4 tbsp melted butter
- 1 tbsp cinnamon
- 1 tspn nutmeg
- 1 12 oz bag fresh cranberries
- 1 cup white granulated sugar
- 1 medium orange, juiced and zested
- 1 stick softened butter
- 2 egg yolks
- 2 whole eggs (yolk and white)
- 1/8 cup shelled and crushed pistachios
- 1/2 cup raspberries
Combine crushed oatmeal cookies, butter, nutmeg, and cinnamon in a bowl- mix until crumbly, and press into baking dish (I used an 8 inch cast iron skillet but a pie pan would work just as well).
Rinse the cranberries. Add them along with sugar, orange juice, and zest into a saucepan on medium heat. Simmer until cranberries pop; about 10-12 minutes. Transfer cooked cranberry mixture to a mesh strainer and press liquid into a bowl. Tip - The liquid is what your tart will be made of so sure to press as much out as you can!
Add butter to warm cranberry liquid, and whisk until well combined.
Add 2 whole eggs, and 2 egg yolks into a bowl, and beat lightly until mixed. SLOWLY (and I mean this- if you go too fast you'll scramble the eggs and you don't want to do that!) Add your warm cranberry mixture to the eggs- 1/4 cup at a time, whisking continuously as well as for 30 second between each 1/4 cup addition.
Once eggs and cranberry liquid have been combined, pour the mixture back into your sauce pan, and heat until bubbly and thick.
Pour cranberry mixture into pie pan immediately. Bake for 10 minutes at 350 degrees to set curd. Store in refrigerator once cooled.
Garnish around your tart with chopped pistachios and whole raspberries to your liking!