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