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!
- 1 batch cranberry curd
- 2 cups crushed gingersnap cookies
- 1/4 cup unsalted butter, melted
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 2 egg whites, room temperature
- 1/2 cup fine granulated sugar
- pinch cream of tartar
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
*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