Cranberry Curd Tart
If you’re a fan of sweet-tart treats, this one is for you! Fresh cranberries are blended with orange juice and orange zest to create the velvety smooth filling for this festive tart from NYT Cooking. I topped it off with some sugared cranberries, though with its vibrant color it's certainly beautiful enough without them.
I served this for dessert on Christmas this year. It would also be a great option for Thanksgiving or New Year's celebration. My husband really loved it and I definitely enjoyed it, but if I'm being really honest I prefer the flavor of this lemon curd filling. I am glad that I tried the fresh cranberry though, I hadn't tried them in desserts before and it's always good to try something new!
Are you a cranberry fan? I love these dried cranberry biscotti biscotti.
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Photos by Daniel Marks
Cranberry Curd Tart Recipe:
On New York Times Cooking: https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart
Yield:
1, 10-inch tart (8-10 servings)
Difficulty:
Moderate
Special Equipment:
Standard or Immersion blender (an immersion blender makes things a bit easier)
How I made it
I used my usual sweet tart dough rather than the hazelnut crust called for in the recipe. I'm sure the hazelnut crust is delicious, but since I was making it for a special occasion I wanted something tried and true. And though probably worth it for true hazelnut fans, removing skins from hazelnuts can be a little tedious.
One final note: The recipe says to serve the tart at room temperature. My husband and I both preferred it chilled, and found that the crust stayed crisp even when refrigerated for a few days.
