Ingredients
Method
- Heat oven to 350°F (177°C) and lightly grease a 9-inch tart pan with removable base.
- Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter in a medium bowl, mixing until evenly coated.
- Press the crumb mixture evenly into the bottom and up the sides of the tart pan, using gentle pressure to form a compact crust.
- Bake crust for 10 minutes until lightly golden. Set aside on a cooling rack.
- In a medium saucepan, combine cranberries, orange juice, and 1 cup sugar over medium heat. Cook, stirring occasionally, until all cranberries burst, about 10 minutes.
- Allow cranberry mixture to cool for at least 20 minutes.
- Transfer cooled cranberry mixture to a blender or food processor and puree until smooth with no visible skins.
- Return cranberry puree to saucepan. In a small bowl, whisk together egg, egg yolks, cornstarch, and salt until smooth.
- Gradually whisk egg mixture into cranberry puree, stirring constantly.
- Place saucepan over medium heat and bring mixture to a boil, stirring constantly. Reduce heat to medium-low and simmer until thickened, 5–7 minutes.
- Remove from heat and stir in 3 tablespoons butter and vanilla until fully incorporated.
- Pour cranberry curd into cooled crust and smooth the top. Let cool at room temperature 30–45 minutes, then refrigerate for at least 6 hours.
- In a large bowl, whip cold heavy cream with sugar and vanilla on medium-high speed until medium peaks form, about 3 minutes.
- Spread whipped cream over chilled tart and garnish with sugared cranberries if desired.
- Cover and store leftovers in refrigerator for up to 3 days.
Nutrition
Notes
Chill this tart for a few hours before serving to let the cranberry curd set perfectly. Top with whipped cream and festive garnishes for a show-stopping dessert that warms hearts at the holiday table.