cranberry gingersnap tart
The holidays are nigh, and if you find yourself with space at the dessert table (or a craving for something cranberry), make this Cranberry Gingersnap Tart for a simple stunner. Made with a buttery gingersnap crust and a sweet-tart, ruby-red, cranberry-orange curd filling, this dessert is as pretty as it is delicious.
Cranberry Gingersnap Tart Recipe
How is Thanksgiving only two weeks away? HOW. We are hosting the holiday this year and my family is coming up from Wisconsin to visit, so we will have seven adults, three dogs, two kids and a partridge in a pear tree at our house for a few days. Don’t get me wrong — I’m very excited. I love having people over for the holidays, sitting around the table, eating delicious food. But I also like to keep it is as stress-free as possible, which is why I plan ahead as much as possible.
This cranberry gingersnap tart is 100% making an appearance at our dessert spread this year, and here’s why — it’s so easy, and it’s BEAUTIFUL. I don’t often say that about baked goods (like, is anyone saying that about a dinner roll, lol), but this one truly steals the show. We can thank the ruby-red cranberries for that. But it’s also delicious — sweet, tart, decadent, but not too heavy. We can thank the orange-infused curd filling and gingersnap crust for that.
If you decide to make this tart for your holiday, here’s what you can expect:
- Ooohs and aaahs from everyone
- A buttery, crumbly gingersnap crust that can be made in advance
- A simple cranberry-orange-flavored curd filling that comes together in 20 minutes
- A single-layer dessert that features fresh flavors but doesn’t require a lot of fuss
I don’t know about you, but I’m all for all of the above, especially this time of year.
Ingredients You’ll Need
Now that you’re in agreement that this tart should make an appearance at your holiday, here’s what you’ll need to make it happen:
- Gingersnap cookies (these are the ones I used for this recipe)
- Orange (the juice and the peel)
- Fresh cranberries (just one bag will do!)
That’s it! If you’re a regular baker, you probably have most of these ingredients in your pantry already, and the rest require one quick trip to the store. Then, it’s time to bake!
How to Make This Cranberry Gingersnap Tart
You can break this recipe down into two components: the gingersnap crust, and the curd filling. Both are easy to make, and you only need a few minutes of prep time. Here’s the overview (scroll down to read the full recipe with ingredients!):
- Step One: Make the gingersnap crust. Combine crushed gingersnap cookies with sugar, salt and butter, then press the mixture into a 9-inch tart pan with a removable bottom. Bake the crust until just set, then set aside to cool.
- Step Two: Make the cranberry curd. In a saucepan, stir together orange peel, orange juice, cranberries and sugar. Cook until the cranberries are soft and have burst.
- Step Three: Blend the cranberry mixture. Remove the orange peel, then transfer the cranberry mixture to a blender. Blend until smooth.
- Step Four: Temper the eggs. In a medium bowl, whisk together eggs and egg yolks until smooth. Add the warm cranberry mixture to the eggs in batches, whisking constantly, to keep the eggs from cooking as they incorporate into the cranberry mixture.
- Step Five: Thicken the curd. Return the cranberry mixture to the saucepan on the stove. Add butter and vanilla; stir and cook until the mixture thickens.
- Step Six: Bake the tart. Pour the curd into the cooled crust, then return the tart pan to the oven. Bake for a few minutes until the curd filling is set. Set aside to cool.
- Step Seven: Chill the tart. Once the tart has cooled at room temperature, cover it with plastic wrap and chill the tart for at least 4 hours until completely set. Top with whipped cream and fresh orange zest, if desired, just before serving.
Can I Make This Tart Ahead of Time?
You sure can! You can make the gingersnap crust up to 3 days ahead of time before filling. Once the tart is assembled, you can store it in the fridge for up to 3 days before serving.
Can I Make It Gluten-Free?
If you have gluten-free eaters at your table, you can easily make this tart without gluten. Simply swap the gingersnaps for a gluten-free version, or make a nut-based tart crust.
Do I Need to Strain the Curd?
You’ll notice in the recipe that straining the curd through a fine-mesh sieve is optional. In full disclosure, I never do it; it’s one extra fussy step that I don’t feel is necessary to make the tart taste delicious. That said, some people don’t like the tiny bits of cranberry in the curd, so feel free to strain those solid bits through a strainer before adding it to the crust.
Do I Need to Temper the Eggs?
This is a necessary step that sounds intimidating but is actually SO EASY. Tempering eggs essentially means you are adding a hot liquid to an egg mixture slowly to make sure the eggs don’t cook once they touch the hot liquid. To accomplish this, simple scoop or ladle the hot cranberry mixture from the blender (or slowly pour it from the blender) into the bowl with the whisked eggs, whisking constantly as you add it in. If done properly, you won’t have any cooked egg bits and everything will be incorporated. (And if you DO have egg bits, you can strain them out).
I hope that you can make space to welcome this cranberry gingersnap tart as part of your dessert spread this holiday season. Once you try it, I have a hunch you’ll want to fold it into your traditions year after year.Print
This stunning cranberry gingersnap tart is the perfect addition to any holiday dessert table! A sweetly spiced gingersnap crust is filled with a fresh cranberry-orange curd to create a special dessert that’s as pretty as it is delicious.
For the gingersnap crust:
- 1 1/4 cups finely crushed gingersnap cookies (about 27 cookies)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons butter, melted
For the cranberry curd:
- Juice and peel of 1 orange
- 12 oz (1 bag) fresh cranberries
- 3/4 cup granulated sugar
- 2 eggs
- 2 egg yolks
- 1/2 cup (1 stick) butter, cubed
- 1 teaspoon vanilla
For the topping (optional):
- Fresh whipped cream
- Fresh orange zest
- First, make the gingersnap crust: Heat oven to 350°F. In a medium bowl, stir together gingersnap crumbs, 1/4 cup sugar and salt until well-combined. Stir in 5 tablespoons melted butter just until mixture is evenly coated and resembles coarse sand. Press mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Use the bottom of a dry measuring cup or drinking glass to firmly press the mixture into the pan.
- Place the pan on a rimmed baking sheet, then transfer to the oven. Bake for 8 to 10 minutes or until the crust is golden and just set. Transfer the pan on the baking sheet to a cooling rack to cool completely.
- Meanwhile, make the cranberry curd: In a medium saucepan over medium heat, stir together orange peel, orange juice, cranberries and 3/4 cup sugar. Cook, stirring constantly, for 8 to 10 minutes or until the cranberries have softened and most have burst.
- Remove the orange peel. Transfer the cranberry mixture to a blender; blend until the mixture is completely smooth (alternatively, you can use an immersion blender in the saucepan to blend the mixture).
- In a medium bowl, whisk together eggs and egg yolks until smooth. Using a measuring cup or a ladle, scoop the hot cranberry mixture into the egg mixture, whisking constantly to avoid cooking the eggs. Once fully incorporated, transfer the cranberry-egg mixture back into the saucepan.
- Return the saucepan to the stove over medium-low heat. Stir in 1/2 cup butter and vanilla; cook, stirring constantly, for 8 to 10 minutes or until the butter is melted and the mixture has thickened. If desired, pour the cranberry curd through a fine-mesh sieve to remove any solid bits.
- Pour the curd into the cooled crust. Transfer the pan on the baking sheet to the oven; bake for 10 to 12 minutes or until the curd is just set (it should be slightly jiggly but no longer liquid). Cool on a cooling rack for 1 hour. Cover tightly with plastic wrap, then refrigerate for another 4 hours up to 2 days.
- Before serving, top with whipped cream and orange zest, if desired. Store leftovers tightly covered with plastic wrap in the fridge for up to 3 days.
- Cranberry curd recipe adapted from Foxes Love Lemons.
- You can make the gingersnap crust ahead of time; once baked and fully cooled, wrap the crust tightly with plastic wrap. Refrigerate for up to 3 days before filling.
Keywords: cranberry orange curd, ginger cookie crust, cranberry tart, cranberry curd tart, cranberry orange tart