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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.
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Cuisine: Christmas, Dessert
Keyword: Christmas Dessert, Cranberry Curd, Cranberry Curd Tart
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.