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overhead shot of cranberry gingersnap tart on a surface

Cranberry Gingersnap Tart

  • Author: Stephanie
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 6 hours
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


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.


Units Scale

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


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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