Ingredients
Graham Cracker Crust
- 1 and 1/4 cups (150g) graham cracker crumbs (about 10 full-sheet graham crackers)
- 3 Tablespoons (37g) granulated sugar
- 4 Tablespoons (56g) unsalted butter, melted
Cranberry Curd Filling
- 1 lb. (454g) fresh or frozen cranberries
- 1 cup (240g/ml) orange juice
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract or vanilla bean paste
Whipped Cream
- 1 cup (240g/ml) heavy cream, cold
- 2 Tablespoons granulated or confectioners’ sugar
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- Optional: sugared cranberries, for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan. Chill the crust in the refrigerator for at least 15 minutes to set.
- Make the Cranberry Mixture: In a medium saucepan over medium heat, combine cranberries, orange juice, and granulated sugar. Cook, stirring frequently, until the cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool for a few minutes.
- Prepare the Cranberry Curd: In a separate bowl, whisk together the whole egg, egg yolks, cornstarch, and salt until smooth. Gradually whisk in about 1/2 cup of the warm cranberry mixture to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining cranberry mixture, stirring constantly over medium-low heat until the mixture thickens and resembles a custard, about 5 minutes. Remove from heat and stir in softened butter and vanilla until smooth.
- Assemble the Tart: Pour the cranberry curd filling into the chilled graham cracker crust and smooth the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours or until fully set.
- Make the Whipped Cream: Just before serving, use a stand mixer or hand mixer to whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until soft peaks form.
- Garnish and Serve: Spread or pipe the whipped cream over the set cranberry curd tart. Garnish with sugared cranberries if desired. Slice and serve chilled.
Notes
- Use cold ingredients for the whipped cream to achieve better volume.
- Tempering the eggs properly prevents curdling in the cranberry curd.
- The tart needs to chill for several hours to set fully, so plan ahead.
- You can prepare the tart a day in advance for convenience.
- Sugared cranberries add a festive crunch and beautiful decoration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
