Cranberry Curd Tart

A piece taken out of cranberry tart garnished with cranberries.

5 from 2 votes

This Cranberry Curd Tart is cool, creamy, and baked in a super simple graham cracker crust. All you need is 11 ingredients and 15 minutes. Making dessert to bring to your holiday festivities has never been easier!

Prep Time15

Cook Time45

Chilling Time4

Total Time5

Course: Baked Goods

Cuisine: Baked Goods

Servings: Slices

Calories: 167.02kcal

Author: Sarah Hill

Equipment

Ingredients

Graham Cracker Crust

1 ½ cups crushed graham crackers about 12 cookies
⅓ cup sugar
8 tablespoons butter melted

Filling

1 (12 ounce) bag or 3 cups fresh cranberries
½ cup maple syrup
¼ cup coconut or brown sugar
1 teaspoon vanilla extract
½ lemon juiced
1 lemon zested
½ cup coconut cream
2 egg yolks
¾ cup all-purpose or gluten-free 1:1 flour

US Customary - Metric

Instructions

Graham Cracker Crust

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.

Filling

Add the cranberries, syrup, sugar, vanilla, lemon juice and lemon zest to a small saucepan. Heat over medium-high heat until cranberries begin to burst and thicken, about 10-15 minutes. Once thickened, remove from heat and allow to cool for 5 minutes.
Pour the filling into a food processor or blender and add coconut cream and egg yolks. Blend for 1-2 minutes until smooth.
Add the mixture to a bowl and fold in ¾ cup flour. Pour filling over the shortbread crust and bake for 15-20 minutes or until filling is set on the outside but still jiggly in the middle. Remove the tart from the oven and let cool for 30 minutes then place in the fridge for at least 4 hours or ideally overnight.
Cut into slices, top with whipped cream if desired, and enjoy!

Notes

Lightly pack the crust into the tart pan. If you pack the crust down too tightly, it will become hard and dense once baked. Press it together just enough to hold it together. It will appear crumbly at first, but once you start pressing it in you'll realize it has enough moisture from the butter to hold together.
Use the hard, white cream from the coconut cream can. A can of coconut cream is higher in fat than coconut milk and will be more solid, but there will still be a small amount of liquid that pools in the bottom of the can. Do your best to just scoop out the coconut cream solids. This will ensure your cranberry curd filling is not too runny and sets properly.
The pan you use will affect bake time. I recommend using an 8-inch tart pan or pie dish. If you use a larger pan, the bake time will need to be lowered because the tart will be thinner. Similarly, a smaller pan would require a longer bake time because the filling will be thicker. For best results, use the correctly sized cooking pan.

Nutrition