Cranberry Curd Tart
Sweet, tart and set in a gingerbread crust, this cranberry curd tart is perfect for the holidays. Decorate with sugared berries and herbs for a festive dessert.
Ingredients
- 1 ¼ cups Cranberry curd (10 ounces) my cranberry curd, your favorite recipe, or store bought
Gingerbread Crust (or feel free to use your own favorite curst if prefered)
- 2 cups gingerbread cookie crumbs from finely crushed crunchy gingerbread cookies (see note for gluten free)
- ¼ cup brown sugar
- 6 T butter melted
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand and no large pieces remain (you can eat those if just a few!).
- In a medium bowl or in the food processor, combine the gingersnap crumbs, sugar, and melted butter, then mix until well combined.
- Using your fingers, or a cup with a flat bottom, press the cookie crumb mixture evenly onto the sides and bottom of a 9" removable bottom tart pan.
- Bake your crust in the preheated oven for about 10 minutes to set the crust. Remove from the oven and let cool.
- Spread cranberry curd into the cooled tart shell and smooth top. Bake at 350 degrees for 10 minutes to set the curd. Cool before serving.
Notes
I had to substitute graham cracker crumbs and lemon curd for the nutrition calculator to work so the calories are a very rough approximation.
For gluten free, use gluten free graham cracker crumbs in the crust (I like Nairns).
Nutrition
Calories: 206kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 15mgSodium: 209mgPotassium: 33mgFiber: 1gSugar: 22gVitamin A: 175IUCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!