Cranberry Curd Tart

This Cranberry Curd Tart is cool, creamy, and baked in a super simple graham cracker crust.

If you are gluten-free, substitute the graham crackers with a gluten-free graham cracker and substitute the flour with a gluten-free flour blend.


– graham crackers – sugar – butter – cranberries – maple syrup

Preheat oven to 350 degrees F and grease an 8-inch tart pan or pie dish with cooking spray.



To crush the graham crackers, add them to a food processor blender and pulse until they are crushed to fine crumbs.


Add the graham crackers to a bowl with the sugar and butter and mix them together.


Add the crust into the pie dish and use your fingers to spread it evenly on the bottom and up the side of the pie dish.


Bake for 10 minutes, remove from the oven and let cool on a wire rack while you make the filling.


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