Cranberry Curd Tart

Cranberry Curd Tart

A creamy, zesty curd made with real cranberries, freshly juiced oranges served in a gingersnap crust. Naturally sweetened with Sugar In The Raw® and Stevia In The Raw®.

Servings: 8

Prep Time: 40 minutes

Cook Time: 25 minutes


For the Crust:

  • 1 & 1/2 gingersnap cookie crumbs
  • 1/4 cup Sugar In The Raw
  • 1/4 cup Stevia In The Raw
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons butter, melted

For Cranberry Curd:

  • 12oz bag fresh or frozen cranberries
  • 1/2 cup Sugar In The Raw
  • 1/2 cup Stevia In The Raw
  • Finely grated zest of 1 orange
  • 1/2 cup fresh orange juice (from about 2 large oranges)
  • 6 tablespoons unslated butter, cut into small pieces
  • 3 large eggs, beaten

For the Garnish:

  • 3/4 cup Sugar In The Raw, divided
  • 1/2 cup fresh or frozen cranberries
  • Thing strips orange zest


  1. Preheat oven to 350℉. Spray a 9” two-piece tart pan with cooking spray.
  2. In a medium bowl stir together cookie crumbs, sugar, stevia, salt, and butter. Press mixture evenly in bottom and up sides of tart pan. Bake until set, about 15 minutes.
  3. In a medium saucepan combine cranberries, sugar, stevia, and orange zest and juice. Bring to a simmer over medium-high heat and cook until cranberries burst, about 8 minutes.
  4. Strain cranberry mixture through a sieve over a medium saucepan, pressing on berries to extract all the juice and pulp. Discard anything left in the sieve. Stir butter and eggs into cranberry puree. Cook, stirring constantly, over medium-low heat until mixture is steaming and thickened (about 170℉), then scrape into crust.
  5. Bake tart for 10 minutes, then transfer to a rack to cool completely.
  6. In a small saucepan combine ½ cup sugar and ½ cup water. Bring to a simmer, then take off heat, add cranberries, and let steep 10 minutes. Strain cranberries and transfer them to a rack to dry for 10 minutes.
  7. In a food processor pulse remaining ¼ cup sugar until finely ground. Roll cranberries in sugar to coat and place back on rack to dry for 10 more minutes.
  8. Before serving, garnish tart with cranberries and orange zest.