Cranberry Curd Tart Recipe: Tangy Holiday Dessert

This cranberry curd tart features a smooth, sweet-and-tart cranberry curd filling inside a gluten-free oat-and-walnut crust — a stunning, festive holiday dessert.

Oh boy — a showstopping holiday dessert awaits. This cranberry curd tart combines silky, brightly flavored curd with an easy oat-and-walnut crust for a dessert that looks impressive and tastes even better.

The filling is smooth, pleasantly tart and just sweet enough. Paired with a crust made from rolled oats and walnuts (with warm notes of cinnamon and cardamom), the result is a festive centerpiece that’s naturally gluten-free and easy to assemble.

Try this cranberry curd tart for the holidays

If you want something new on the dessert table this year, this tart is a perfect choice. The cranberry curd is a pleasant departure from the usual cranberry sauces and relishes — it’s refined, smooth and makes a striking presentation. The oat-and-walnut crust is much simpler than rolling pastry and bakes up with a lovely, slightly nutty crunch that complements the curd.

How to make the tart crust

This oat-and-walnut crust adapts a no-bake-style base to a tart that gets a brief bake for structure. There’s no rolling of pastry — simply process, press and bake for a short time. The crust offers cinnamon and cardamom notes, which pair beautifully with the bright cranberry curd.

Ingredients for the crust

For the crust you’ll need:

• 1 1/2 cups rolled oats
• 1 cup walnuts
• 1/4 cup plus 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon cardamom
• 5 tablespoons cold unsalted butter, cubed

Preparing and baking the oat-and-walnut tart crust

Combine the oats, walnuts, brown sugar, cinnamon, salt and cardamom in a food processor and process until finely ground. Add the cold, cubed butter a little at a time, pulsing until the mixture begins to clump and will hold together when pinched.

Press the mixture evenly into an 11-inch tart pan with a removable bottom, making sure to press up the sides. Using the bottom of a small glass can help even the base. Chill the crust in the refrigerator while the oven preheats to 350°F (175°C).

Place the tart pan on a baking sheet and bake for 15 minutes, until the edges begin to turn golden and the center has puffed slightly. Remove and, once cool enough to handle, gently press the center down with your hands to create a flat base for the curd. Let cool completely before filling.

How to make the cranberry curd filling

The cranberry curd is the star: bright, luxuriously smooth and perfectly balanced. A few simple steps create a silky curd that you’ll be proud to serve.

Ingredients for the cranberry curd

You’ll need:

• 12 ounces fresh cranberries
• Zest of 1 lemon
• 3/4 cup plus 2 tablespoons sugar, divided
• 1/4 cup water
• 1/2 cup freshly squeezed lemon juice (or orange juice for a milder tartness)
• 2 large eggs
• 2 large egg yolks
• 4 tablespoons unsalted butter, room temperature
• Pinch of salt

Preparing the cranberry curd

Combine the cranberries, lemon zest, 3/4 cup of the sugar and the water in a saucepan. Bring to a simmer, then reduce the heat and cook for about 15 minutes, stirring occasionally, until the cranberries have broken down and the mixture has thickened slightly. Turn off the heat and let cool for five minutes.

Blend the mixture until smooth, then return it to the saucepan over medium-low heat. Add the remaining 2 tablespoons sugar, lemon juice, eggs, egg yolks, a pinch of salt and the butter, whisking constantly as you add each ingredient.

Cook, whisking continuously, for about 10 minutes more until the curd has thickened substantially and coats the back of a spoon. Strain the curd through a fine mesh strainer into a bowl, using a spatula to help press it through. This step removes cranberry skins and ensures the curd is silky smooth — it’s worth the effort.

Pour the strained curd into the cooled tart crust, smooth the top, and refrigerate for at least 3 hours (longer is fine) until fully set.

How to garnish the cranberry tart

Garnishes elevate this tart visually. Sugared cranberries, candied lemon slices and sprigs of rosemary make a classic, festive presentation. To make sugared cranberries, simply dampen a cranberry and roll it in granulated sugar until coated — quick and decorative. Fresh rosemary adds a pop of green, while other herbs like mint or thyme work as alternatives. Add garnishes just before serving so they stay fresh.

Storage and make-ahead tips

This tart is best enjoyed within 24 hours for optimal texture and flavor, but leftovers can be refrigerated for up to 3 days. You can prepare components ahead: press the crust into the pan and refrigerate unbaked, then bake the day you serve. The curd can be made in advance, stored chilled, and spooned into the baked crust the day of serving; allow at least an hour for the curd to chill if using fully chilled curd.

Ingredients (summary)

• Crust: rolled oats, walnuts, brown sugar, cinnamon, salt, cardamom, cold unsalted butter.
• Curd: fresh cranberries, lemon zest, sugar, water, lemon juice, eggs, egg yolks, butter, pinch of salt.

Instructions (summary)

1. Preheat oven to 350°F (175°C). Grease an 11-inch tart pan with removable bottom.
2. Process crust ingredients, add cold butter, pulse until mixture clumps. Press into pan and chill 15 minutes.
3. Bake crust 15 minutes on a baking sheet. Cool and press center down to flatten.
4. Cook cranberries with lemon zest, sugar and water until broken down. Cool slightly and blend smooth.
5. Return to heat, whisk in remaining sugar, juice, eggs and yolks, butter and salt. Cook 10 minutes until thickened, then strain for a silky texture.
6. Pour curd into cooled crust and refrigerate at least 3 hours until set. Garnish and serve chilled.