Cranberry Curd Tart

Updated at: Thu, 17 Aug 2023 03:50:46 GMT

Step 1

Make the Graham Cracker Crust: Preheat oven to 350 degrees F. In medium bowl, stir together graham cracker crumbs, sugar, cinnamon and salt.

Step 2

Add melted butter and stir with fork until combined. Press crust into bottom and up sides of 9-inch tart pan.

Step 3

Place tart pan on rimmed baking sheet and transfer to oven. Bake 18 to 20 minutes or until golden brown. Transfer to cooling rack and allow to cool completely before filling. Leave oven on.

Step 4

Meanwhile, make the Cranberry Curd: Stir together orange peel, cranberries, sugar and orange juice in a medium saucepot. Cook over medium heat 8 to 10 minutes or until cranberries are very soft and most have burst, stirring frequently.

Step 5

Remove and discard orange peel. Using an immersion blender, puree cranberry mixture until smooth (or transfer to a blender and blend until smooth).

Step 6

Place eggs and egg yolks in medium bowl and whisk until smooth. Slowly add 1 ladleful of warm cranberry mixture to eggs while whisking constantly. Add egg mixture back to pot with cranberry mixture.

Step 7

Add butter and vanilla to pot and cook over medium-low heat 8 to 10 minutes or until mixture is thickened, stirring constantly. Immediately strain mixture through fine mesh sieve into large liquid measuring cup. Discard solids left in sieve.

Step 8

Pour custard into prepared tart crust and smooth top with spatula. Transfer to oven (tart pan should still be on rimmed baking pan) and bake 10 minutes or until curd is set (it should be slightly jiggly but not sloshy).

Step 9

Transfer tart to cooling rack and let cool at room temperature 1 hour. Then, cover tightly with plastic wrap and transfer to refrigerator at least 4 hours or up to 3 days.

Step 10

To serve, cut tart into 8 pieces and serve topped with whipped cream and garnished with orange peel, if desired.

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