This delightfully tart yet sweet Quick and Easy Cranberry Curd Tart comes together in about 30 minutes and is a no-bake treat that’s perfect for your next family gathering! Your family will absolutely love this crowd-pleaser, and the best part is that you can switch up the ingredients to suit your taste after all, who doesn’t love a little flexibility in the kitchen? Whether you’re looking to impress guests or just want a special dessert to finish off a weeknight dinner, this tart is it!
Ingredient Breakdown
- Graham Cracker Crumbs
- Sugar
- Unsalted Butter
- Fresh Cranberries
- Large Eggs
- Lemon Juice
- Heavy Cream
- Sugared Cranberries for Garnish
Let’s Get Cooking!
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). This ensures that your crust will be lovely and golden!
Step 2: Create the crust
In a mixing bowl, combine 1 ½ cups graham cracker crumbs, ½ cup sugar, and ½ cup melted unsalted butter. Mix until it resembles wet sand. Now, press this mixture firmly into a tart pan, covering the bottom and sides evenly. Bake for 10 minutes until it’s golden brown. Remove from the oven and let it cool completely.
Step 3: Make the cranberry curd
In a saucepan over medium heat, add 1 cup of fresh cranberries and ¼ cup of sugar. Stir occasionally and cook until the cranberries burst, this takes about 5-7 minutes. This part is actually kinda fun! The smell is going to be so inviting! Once they burst, blend them until smooth. Strain this mixture if you want a silkier curd.
Step 4: Thicken the curd
Return the cranberry puree to the heat and add 3 large eggs, ¼ cup lemon juice, and ½ cup melted butter. Whisk continuously until the mixture thickens, this could take about 10 minutes. You want it thick enough to coat the back of a spoon, my friends!
Step 5: Chill it out
Pour the cranberry curd into the cooled crust and pop it into the fridge for at least 2 hours. I know, waiting is the hardest part, but I promise it’s worth it!
Step 6: Whip that cream
While you’re waiting, whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form. Yay! This fluffy topping is going to be the cherry on the sundae! Or, you know, the cream on the tart.
Step 7: Assemble and serve
Once the tart has chilled, top it with your whipped cream and garnish with sugared cranberries. This will not only make it look so fancy but also taste amazing!
Why I Love This Recipe
This Quick and Easy Cranberry Curd Tart has become my go-to recipe for dessert. It reminds me of family holidays filled with laughter and love! I’m a real sucker for desserts that are just as beautiful as they are tasty. And the best part? It’s so versatile, you can switch things up based on what’s in your pantry or what’s in season. It’s just pure comfort food, and every bite is bursting with nostalgia.
If you loved this tart, be sure to check out my Easy Angel Wing Cookies, my Strawberry Banana Pudding, or my Mississippi Mud Pie!
Why This Recipe Works
Quick & Easy
This tart is a breeze to make and comes together in under 30 minutes! Perfect for when the sweet tooth strikes but you don’t want to spend hours in the kitchen.
Minimal Cleanup Required
Because we’re using a tart pan and a saucepan, the cleanup is so easy, you’ll be enjoying your dessert in no time!
Crowd-Pleaser
Seriously, this tart is a showstopper. It’s tart, it’s sweet, and it’s absolutely gorgeous, making it perfect for both family dinners and holiday gatherings!
Customizable
You can use whatever ingredients you have on hand! Feeling adventurous? Switch the cranberries for blueberries or even raspberries! The world is your oyster!
Make-Ahead Friendly
This tart can easily be made the night before. Just pull it out of the fridge when you’re ready to serve, and your guests will be totally impressed.
Serving and Storage Tips
Serving Suggestions
This tart pairs beautifully with coffee, tea, or even a glass of sparkling cider. For a fun twist, serve it with a scoop of vanilla ice cream!
Storage
Leftovers can be stored in the fridge for up to 4 days. Just make sure to cover it with plastic wrap. But let’s be real, leftovers are rare at my house!
Reheating Instructions
No reheating needed for this beauty! It’s best served cold or at room temperature.
Freezer Friendly
If you want to make this ahead of time, feel free to freeze the unfilled tart crust for up to 2 months. Just wrap it tightly in plastic wrap and foiled!
Now, run along to your kitchen and make this tart! You deserve it. Trust me; you’ll be amazed at how quick and easy this Quick and Easy Cranberry Curd Tart really is, and you might just have a new family favorite. Enjoy! Now, run along to your kitchen and make this tart! You deserve it. Trust me; you’ll be amazed at how quick and easy this Quick and Easy Cranberry Curd Tart really is, and you might just have a new family favorite. Enjoy! Now, run along to your kitchen and make this tart! You deserve it. Trust me; you’ll be amazed at how quick and easy this Quick and Easy Cranberry Curd Tart really is, and you might just have a new family favorite.
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Cranberry Curd Tart
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter. Mix until it resembles wet sand. Press this mixture into a tart pan, covering the bottom and sides evenly.
- Bake for 10 minutes until golden brown. Remove from oven and let it cool completely.
- In a saucepan over medium heat, add fresh cranberries and sugar. Cook until cranberries burst, about 5-7 minutes.
- Blend the mixture until smooth and strain if desired.
- Return the cranberry puree to the heat and add eggs, lemon juice, and melted butter. Whisk continuously until thickened, approximately 10 minutes.
- Pour the cranberry curd into the cooled crust and refrigerate for at least 2 hours.
- While waiting, whip the heavy cream and sugar until soft peaks form.
- Top the chilled tart with whipped cream and garnish with sugared cranberries before serving.