Cranberry Curd Tart

Updated: Dec. 29, 2025

Total Time: 1½ hours | Servings: 8–10

Ingredients

For the Hazelnut Crust:

• 1¼ cups (180g) raw hazelnuts (skinned)

• 1 cup (125g) rice flour

• ¼ teaspoon fine sea salt

• ½ cup (112g) granulated sugar

• 6 tablespoons (85g) unsalted butter, softened (plus extra for greasing)

For the Cranberry Curd:

• 12 ounces (340g) fresh cranberries

• 1 cup (225g) granulated sugar (adjust for sweetness)

• 1 orange (zest, orange part only; plus ½ cup fresh juice)

• 4 ounces (113g) unsalted butter, softened (1 stick)

• 2 large eggs + 2 egg yolks (room temperature)

Hazelnut Crust Preparation

1. Roast and Skin Hazelnuts:

Preheat oven to 325°F (160°C). Spread hazelnuts in a single layer on a baking sheet. Roast 10–15 minutes until skins darken and crackle. Immediately transfer to a clean kitchen towel, rub vigorously to remove loose skins, and discard skins. Let nuts cool completely.

Note: For easier skin removal, boil hazelnuts in water + 3 Tbsp baking soda for 3 minutes, drain, rinse, and rub with a paper towel.

1. Grind Hazelnut-Rice Flour:

In a food processor, combine roasted hazelnuts with half the rice flour. Pulse until coarsely ground (resembling cornmeal). Add remaining rice flour and salt; pulse briefly to blend.

1. Cream Butter and Sugar:

In a bowl, beat sugar and softened butter until light and fluffy (1–2 minutes). Add the hazelnut-rice mixture and stir until the dough clumps. If crumbly, add 1–2 Tbsp softened butter or cold water.

1. Press into Tart Pan:

Press dough into a 10-inch tart pan (removable bottom): ½ for the bottom, ½ for the sides. Prick the bottom with a fork. Freeze 30 minutes (or refrigerate up to 3 days).

1. Bake the Shell:

Preheat oven to 350°F (175°C). Bake frozen shell 15–18 minutes until edges are golden. Cool completely on a rack.

Cranberry Curd Preparation

1. Cook Cranberry Base:

In a saucepan, simmer cranberries, sugar, orange zest, and juice over medium heat for 10 minutes (cranberries pop and soften).

Pro Tip: Purée with an immersion blender, then strain through a fine sieve for vibrant red curd.

1. Incorporate Butter and Temper Eggs:

Stir softened butter into warm cranberry mixture until melted. In a bowl, whisk eggs and yolks; slowly pour ½ cup warm cranberry liquid to temper (prevent scrambling). Combine with remaining liquid in the pan.

1. Thicken the Curd:

Cook over low heat, stirring constantly, until thick enough to coat a spoon (10 minutes). Cool to room temperature, then refrigerate (or freeze for later use).

Assembly and Finish

1. Fill and Set:

Pour cooled curd into the baked tart shell. Smooth top with a spatula. Bake at 350°F (175°C) for 10 minutes to set curd. Cool completely on a rack.

Notes & Variations

• Crust Alternatives: Use 2 cups almond flour (or graham cracker crust) for simplicity.

• Sweetness Adjustment: Add 1–2 Tbsp sugar if too tart; use blueberries for a sweeter alternative.

• Storage: Keep at room temperature 2 days, refrigerate 4–5 days. Serve with vanilla ice cream.

Troubleshooting

• Heavy Curd: Reduce egg yolks to 1 or add 1 Tbsp cornstarch.

• Scrambled Eggs: Always temper eggs with warm liquid to avoid curdling.

Success Tip: The curd’s vibrant red color and smooth texture come from thorough straining and blending. Enjoy on Christmas or year-round!