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Cranberry Curd Tart Recipe with Candied Cranberries & Ginger Snap Crust perfect for thanksgiving as an alternative to pie.

Cranberry Curd Tart Recipe with Candied Cranberries & Ginger Snap Crust

Tart and sweet all at once, this new dessert is sure to delight you for holidays to come!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 4338 kcal


  • Food processor
  • 9' Tart Pan with removable bottom
  • Fine Mesh Strainer
  • Parchment
  • dried beans for pie weights
  • Kitchen Blow Torch
  • plastic Wrap
  • Whisk
  • Stand Mixer


Ginger Snap Crust

  • 3 Cups Gingersnap cookies crumbled in a food processor
  • 8 tbs Butter cold, cubed
  • 1 tbsp Cinnamon

Cranberry Curd

  • 12 oz Cranberries Fresh or frozen
  • 1/2 cup Fresh orange juice
  • 1 cup Sugar
  • 2 Eggs
  • 2 Egg yolks (save the whites)
  • 1 tsp Vanilla extract
  • 8 tbsp Butter melted and cooled


  • 4 Egg whites Reserved from eggs used in curd
  • 2 cups Powdered sugar


Ginger Snap Tart Shell

  • In a food processor, pulse gingersnaps until an even crumb. You will need 3 cups total of crumbs. Add the cubed butter and pulse until it just comes together.
  • Lightly butter the sides of your tart pan and prepare pie weights (I prefer dry beans) and a square of parchment. Preheat the oven to 375 degrees.
  • Starting from the middle, press the crumbs evenly along the bottom and up the sides. Line the inside of the tart with parchment and then fill with pie weights or beans. Chill in the freezer for 15 minutes.
  • Once chilled place on a baking sheet and bake in the oven for 20-25 minutes. Allow to cool completely.

Cranberry Curd Filling

  • On the stovetop, combine cranberries and orange juice and cook over medium heat until the cranberries begin to burst. Remove from heat and strain the cranberries through mesh strainer and return to the pot.
  • Combine the eggs and sugar until thoroughly mixed and add to the cranberries, whisking continuously. Add melted butter, whisking in, and cook until the sauce thickens. Cover the top with plastic wrap, making sure the wrap touches the top of the curd to prevent a skin from forming. Allow to cool completely.


  • In the bowl of a stand mixer beat the egg whites with the whisk attachment on medium speed until foamy. Once foamy, increase speed to high and gradually add the powdered sugar until stiff peaks form.


  • After the tart shell and curd have cooled completely, pour the curd into the shell and smooth out.
  • Either scoop and spread the meringue over the top or put it in a piping bag and make a decorative pattern. Lightly toast the top with a kitchen blow torch and serve.


Calories: 4338kcalCarbohydrates: 775gProtein: 53gFat: 234gSaturated Fat: 130gPolyunsaturated Fat: 15gMonounsaturated Fat: 73gTrans Fat: 7gCholesterol: 1200mgSodium: 3650mgPotassium: 2165mgFiber: 28gSugar: 293gVitamin A: 7075IUVitamin C: 108mgCalcium: 542mgIron: 26mg
Keyword cranberry, curd, dessert, tart
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