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Holiday Dessert

Fresh Cranberry Tart

December 16, 2020 by Tamara Giebel Leave a Comment

A holiday favorite, Fresh Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker walnut crust and sugared cranberries.

A holiday favorite, Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker crust and sugared cranberries.

This Fresh Cranberry Tart will look stunning on your holiday table with it’s bright red color and sugared cranberry garnish. I like to add a little green herb, such as sage, to the top for looks. It gives the dessert a Christmas mistletoe look that I adore. Just remove before eating.

You may want to make extra of the sugared cranberries. They are definitely a sweet treat, that if left in a bowl on the counter, will quickly disappear. It’s a very simple sugar water combination that coats the cranberries enough to dip in more sugar for the frosted look.

The addition of minced walnuts in the graham cracker crust adds a very earthy texture to this Fresh Cranberry Tart. Walnuts can easily be substituted for another type of nut, such as pecan or your favorite nut. I like to use locally grown ingredients when I have the chance and walnuts are an OUT WEST: Food & Lifestyle favorite.

Ingredients

  • Cranberries – Fresh cranberries found in the produce section of the grocery. Save about ten of them for the sugared cranberry garnish.
  • Orange – One large juicy fresh orange – you want the zest and the juice.
  • Walnuts – Walnuts are grown in Washington State, so that’s why I chose them for my crust. You can substitute for your favorite nut.
  • Eggs – Make note that you need two full eggs and 2 egg yolks.
  • Butter – Real butter please.
  • Pantry Items – Plain old salt and granulated sugar from the pantry.

Preparation

  1. Make the crust first by combining graham crackers, sugar, salt and walnuts. Pulverize to a fine crumb. Combine with melted butter. Press into tart pan. Bake for 5-10 minutes at 350 degrees. Let cool.
  2. Simmer cranberries, sugar, orange juice and zest in a sauce pan until cranberries burst. Remove from heat and blend until smooth.
  3. Return to heat and add butter, stirring to combine.
  4. Whisk eggs and yolks together. Temper in about a cup of the warm cranberry sauce with the whisked eggs, then combine all together. Heat over low heat, stirring continuously until thickened.
  5. Pour into pre-baked graham cracker walnut crust.
  6. Refrigerate overnight. Top with sugared cranberries before serving.
A holiday favorite, Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker crust and sugared cranberries.

Fresh Cranberry Tart

A holiday favorite, Fresh Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker crust and sugared cranberries.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Cuisine Christmas, Dessert
Servings 12

Ingredients
  

Graham Cracker Walnut Crust

  • 20 squares graham crackers pulverized
  • 1/4 cup granulated sugar
  • 1/4 tsp. salt
  • 1/2 cup walnuts minced
  • 5 tbsp. butter melted

Fresh Cranberry Filling

  • 1 12 oz. bag fresh cranberries save a few for sugared cranberries
  • 1 cup granulated sugar
  • 1 orange juiced and zested
  • 1/2 cup butter cubed
  • 2 large eggs
  • 2 large egg yolks

Sugared Cranberries

  • 10 fresh cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water

Instructions
 

Graham Cracker Walnut Crust

  • Preheat oven to 350 degrees.
  • Combine graham crackers, sugar, salt and walnuts in a large Ziplock bag. Using a rolling pin or mallet, crush until fine and crumbly.
  • Pour melted butter in Ziplock and shake to combine.
  • Press into an 8 inch tart pan.
  • Bake at 350 degrees for about 5-10 minutes until starting to lightly brown.
  • Remove from oven and set aside to cool while you make the fresh cranberry filling.

Fresh Cranberry Filling

  • Place cranberries, granulated sugar, orange juice and zest in a sauce pan and simmer over medium high heat for about 10 minutes until cranberries have popped.
  • Remove to a bowl. Using an immersion blender, blend until smooth.
  • Place blended cranberry mixture back in the sauce pan, with heat on medium low. Add cubed butter and stir until combined.
  • Whisk eggs and egg yolks together in a medium bowl.
  • Add about a cup of the warm blended cranberry sauce to the eggs to temper. This ensures that the eggs won't scramble when you combine the two together.
  • Next, combine the egg mixture in with the remaining cranberry mixture and cook over low heat, stirring continuously, until thickened, about 10 minutes.
  • Pour mixture into pre-baked graham cracker walnut crust.
  • Place tart in refrigerator until set, preferably over night.
  • Top with sugared cranberries before serving.

Sugared Cranberries

  • Combine 1/4 cup granulated sugar and water in a sauce pan. Cook on medium low until sugar is dissolved. Add cranberries and stir to coat. Remove cranberries to a wire rack and let dry about 30 minutes. Roll each cranberry in remaining 1/4 cup sugar to give the frosted look.
Keyword Christmas Dessert, Cranberry Curd, Cranberry Curd Tart

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Filed Under: Dessert Tagged With: Cranberry Curd, Holiday Dessert, No Bake Dessert

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