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This smooth and creamy cranberry curt tart with a gingersnap crust is the perfect holiday dessert! Use those in season cranberries, or frozen cranberries for this sweet dessert that has just the right amount of pucker!

One of the easiest holiday desserts you’ll find! If you haven’t made my cranberry curd yet, you’re definitely missing out! I love swirling it into my yogurt, or using it as a topping for vanilla ice cream; however, the best use for this curd is this cranberry curd tart!

If you need something easy to whip up for a holiday gathering or just for a weekend dessert, this tart has your name on it!

How do you make this cranberry curd tart?

Before making the dessert, you’ll need to make the curd for the tart. You can make the curd and pour it directly into the tart, but I like to let it cool first to thicken up before using it in the dessert. I would start at least 3-4 hours before you plan to serve it.

To make the cranberry curd, follow the directions from the recipe here.

Next, make the gingersnap crust! You’ll need:

  • crushed gingersnap cookies
  • unsalted butter, melted
  • cinnamon
  • salt

Preheat the oven to 325 F. Stir together the crushed cookie crumbs with melted butter, cinnamon and salt until the crumbs are completely coated. Press the mixture into a 8″ or 9″ tart pan and bake for 9-10 minutes or until the crust is lightly browned and fragrant.

cranberry curd tart

Once the crust is cooled and the curd has been prepared, pour it into the gingersnap crust and smooth it out with the back of a spoon.

Place plastic wrap over the top of the tart and then add the tart to the fridge, chilling it for at least 2-3 hours but no more than 12 hours or the crust will start to get soggy.

Make the meringue topping for the tart!

The meringue is completely optional but it’s highly recommended! Plus you get to torch it with a kitchen torch if you have one 🙂

For this tart we’re going to be making Swiss meringue – it is the perfect meringue for piping on to desserts! Don’t be intimidated, it is a simple process!

You’ll need:

  • egg whites
  • fine granulated sugar
  • pinch cream of tartar

1. Whisk together the egg whites, sugar and cream of tartar in a heatproof bowl. Fill a pot with about 1 inch of water and bring it to a gentle boil. Place the bowl on top of the boiling water. Whisk the mixture continuously until the sugar is dissolved, about 4-5 minutes. Test that the sugar is dissolved by rubbing a bit between your fingers.

2. Transfer the meringue to an electric stand mixer fitted with the whisk attachment and turn the speed to high, whipping it until the meringue begins to form stiff, glossy peaks, about 7-8 minutes.

3. Remove the meringue to a piping bag, or spread the meringue over the tart with a spatula, making swooping motions with the spatula. Use a handheld kitchen torch to toast the meringue!

cranberry curd tart

Serve up the cranberry curd tart immediately, otherwise store it in the fridge.

How long does the tart last?

Stored in the fridge, the tart will last for 1-2 days before the crust starts to get soft. It will still be delicious with a soft crust but it won’t have the snap you’re looking for with a gingersnap crust!

You can also prebake the gingerbread crust and then store it in the freezer for up to 2 months in a sealed container until you’re ready to fill it with the curd. No need to thaw it overnight as it will soften up pretty quickly at room temperature or in the fridge!

Can you make this cranberry curd tart gluten free?

Yes! If you use gluten free gingerbread cookies for the crust, this tart will be completely gluten free.

cranberry curd tart
cranberry curd tart

Tarts are one of my favorite things to make (and photograph)! Consequently, you’ll find many different tarts and pies on the blog. Here are a few of my favorites:

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cranberry curd tart

Cranberry Curd Tart


  • Author: Katherine | Love In My Oven
  • Total Time: 1 hour 30 minutes
  • Yield: 1 tart 1x

Description

This smooth and creamy cranberry curt tart with a gingersnap crust is the perfect holiday dessert! Use those in season cranberries, or frozen cranberries for this sweet dessert that has just the right amount of pucker!


Ingredients

Scale

Gingersnap Crust

  • 2 cups crushed gingersnap cookies
  • 1/4 cup unsalted butter, melted
  • 1/4 tsp cinnamon
  • 1/8 tsp salt

Meringue Topping

  • 2 egg whites, room temperature
  • 1/2 cup fine granulated sugar
  • pinch cream of tartar

Instructions

  1. Prepare the cranberry curd. Prepare the curd as per the recipe. Place the curd in the fridge to cool and thicken up while you prepare the gingersnap crust.
  2. Make the crust. Preheat the oven to 325 F. Stir together the crushed cookie crumbs with melted butter, cinnamon and salt until the crumbs are completely coated. Press the mixture into a 8″ or 9″ tart pan and bake for 9-10 minutes or until the crust is lightly browned and fragrant.
  3. Let the crust cool to room temperature before adding the cooled cranberry curd to the crust. Smooth out the curd with the back of a spoon. Place the tart in the fridge for at least 2-3 hours but no more than 12 hours before serving.
  4. Prepare the Swiss meringue. An hour or two before you are ready to serve the tart, make the Swiss meringue. Whisk together the egg whites, sugar and cream of tartar in a heatproof bowl. Fill a pot with about 1 inch of water and bring it to a gentle boil. Place the bowl on top of the boiling water. Whisk the mixture continuously until the sugar is dissolved, about 4-5 minutes. Test that the sugar is dissolved by rubbing a bit between your fingers.
  5. Transfer the meringue to an electric stand mixer fitted with the whisk attachment and turn the speed to high, whipping it until the meringue begins to form stiff, glossy peaks, about 7-8 minutes.
  6. Remove the meringue to a piping bag, or spread the meringue over the tart with a spatula, making swooping motions with the spatula. Use a handheld kitchen torch to toast the meringue and then serve immediately. 

Leftover tart can be stored in an airtight container, for 3-4 days. The tart crust will start to get soft but it will still taste delicious!

Notes

*Make ahead instructions: The curd can be prepared at least 1 week ahead of time, storing it in the fridge until you’re ready to use it. The gingersnap crust can also be made ahead of time and stored in the freezer for up to 2 months. There is no need to thaw it overnight!

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: tarts
  • Method: stovetop
  • Cuisine: american

Keywords: cranberry curd tart

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Cranberry Curd Tart Cranberry Curd Tart

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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2 Comments

  1. What a lovely tart. The sweet tart curd along with the gingersnap crust sounds like a delicious combination.