Cranberry curd tart

Silky smooth, tart cranberry curd made with whole eggs and sweetened with oranges and baked in an oatmeal cinnamon crust.

This Cranberry Curd Tart is a beautiful and elegant dessert for the holidays. Discover the best recipe for making cranberry curd tart.

This gorgeous tart is made entirely of cranberry curd made with fresh cranberries and orange juice atop a spiced gingersnap crust. Top your cranberry curd tart with sugared cranberries, whipped cream, or your favorite seasonal topping. | recipes using cranberry curd | recipes with cranberry curd | cranberry curd tart recipe | cranberry curd tart gingersnap

This tart has the perfect balance of tart and sweet. It’s made with homemade cranberry curd, a crisp, nutty crust, and lots of seasonal fruit.

Cranberry Curd Tart with Toasted Meringue. A puckery, silky, vanilla and orange scented cranberry curd atop a crisp press-in shortbread crust. So good.

Infused with fresh rosemary, this cranberry curd tart with shortbread crust is a creamy and tart dessert to have on your holiday table.

Discover the NYT Cranberry Curd Tart with almond crust – an edible keto masterpiece with a tangy cranberry filling and a nutty almond crust.

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz’s popular website. Discover more ideas for the big day in our best Thanksgiving recipes collection.

NYT Cooking on Instagram: "It doesn’t get any better than @david_tanis’s Cranberry Curd Tart. Tap the link in bio for the full recipe."

This New York Times Cranberry Tart from NYT Cooking is a beautiful treat- I've added a Biscoff crust - the tart & sweet together are perfect. This tart is made with a delicious creamy and tart cranberry curd. My own twist on this recipe is using a Biscoff cookie crust, rather than the hazlenut crust. I think the deep caramel/cinnamon/ginger flavors of the Biscoff cookies add the perfect balance to the tart cranberries.