Description
Vibrant and silky Cranberry Orange Tart featuring a zesty cranberry curd custard filling nestled inside a spicy baked gingersnap crust.
Ingredients
For the Gingersnap Crust:
2 cups gingersnap cookie crumbs
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of salt
6 tablespoons melted butter
For Cranberry Custard Filling:
16 ounces (approx 4 cups) whole cranberries (fresh or frozen)
1 cup freshly orange juice
1 tablespoon orange zest
¼ cup granulated sugar
one (14 ounce) can sweetened condensed milk
3 large eggs, room temperature and whisked
Instructions
1. Preheat oven to 350°F (175°C), mix gingersnap crumbs, brown sugar, cinnamon, ginger, salt, and melted butter, press into a 9-inch tart pan, and bake for 8 to 10 minutes.
2. Simmer cranberries, orange juice, orange zest, and granulated sugar in a saucepan for 8 to 10 minutes until cranberries burst.
3. Puree cranberry mixture in a blender, strain through a fine-mesh sieve, and let cool for 10 minutes.
4. Whisk sweetened condensed milk and whisked eggs, then gently whisk in cooled cranberry puree until smooth.
5. Pour filling into pre-baked crust and bake at 350°F for 20 to 25 minutes until center has a slight jiggle.
6. Cool to room temperature for 1 hour, chill in refrigerator for at least 4 to 6 hours, and serve cold.
Notes
Strain puree for a silky-smooth texture. Chill for at least 4 to 6 hours before slicing for clean wedges.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 390
- Sugar: 46g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 16g
- Protein: 6g