Cranberry Curd Tart, a garnet-hued delight
This vibrant cranberry curd tart blends the tartness of fresh cranberries with sweet orange zest and a buttery crust for a cozy, elegant dessert made easy in a pressure cooker.
Equipment
- 1 Mixing bowl medium size
Ingredients
Main ingredients
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter 1 stick, 113 grams
- ½ teaspoon vanilla extract
- 1 orange zest zest of one orange
- 12 ounces cranberries fresh or frozen
- 1 orange juice juice of one orange
- eggs and egg yolks for curd setting
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, powdered sugar, and salt in a bowl. Cut in cold butter until crumbly.
- Stir in vanilla, press dough into tart pan. Bake for 15 minutes. Let cool completely.
- Combine cranberries, orange juice, zest and 1 cup sugar in saucepan. Cook until cranberries burst (about 10 minutes).
- Push mixture through fine-mesh sieve to remove skins.
- In another bowl, whisk sugar with eggs and yolks. Slowly whisk in warm cranberry mixture.
- Return mixture to pan, cook on low while stirring constantly for about 5–7 minutes.
- Remove from heat and stir in butter to finish the curd.
- Pour the curd into the cooled tart crust. Smooth top evenly.
- Chill in fridge for at least 2 hours before serving.
Notes
Wrap leftovers tightly and refrigerate for up to 4 days or freeze for up to 2 months. Let thaw in fridge overnight before serving.