Double boiler - A double boiler is necessary to ensure that the egg yolks cook slowly and evenly because no one wants chunks of scrambled egg in your curd.Homemade cranberry curd is surprisingly easy to make! You just need a couple tools to set you up for success. Remove from the oven and let cool while you make the filling (the crust does not have to cool completely before filling). This ensures that the crust won't sink in your tart pan.īake the crust at 350☏ for about 20 minutes or until the top is lightly browned. Place the crust in the freezer for at least 20 minutes before baking. Press the dough into your tart pan, then poke a few holes in the dough with a fork to allow air to escape while baking. Then fold in the flour and mix until the dough comes together. In a large bowl, mix together the softened butter, powdered sugar, vanilla, and salt until combined. Shortbread crust - You just need flour, sugar, and butter for this shortbread cookie crust! But you could also use flaky pie crust, or a cookie crust like the one from this custard tart!.Egg yolks - You need 6 egg yolks to make the curd, which is why I like topping this tart with toasted Swiss meringue! The meringue will use up 3 of the leftover egg whites, and you can use the other 3 making macarons!.

Orange liqueur - This is optional, but I love the flavor that Grand Marnier or Cointreau adds to the cranberry curd!.

Cranberries - I prefer using fresh cranberries if possible but frozen cranberries will work too!.

You probably already have most of the ingredients you need to make this cranberry tart!

Now I love a classic pumpkin pie or pecan pie as much as the next person, but this luscious cranberry curd tart is a holiday showstopper! A silky, tangy cranberry curd filling inside a buttery shortbread cookie crust, then topped with toasted Swiss meringue it's truly the perfect wintery dessert! Jump to:

Pomegranate cranberry curd tart