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!
Cranberry Curd Tart
For the Crust
- 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
For the Curd
- 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
For the crust
- 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).
For the curd
- 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!