Cranberry Curd Tart Recipe - Kosher 

Servings: 8

Yield: 1 tart (9-inch)

Prep Time: 30 minutes

Cook Time: 25 minutes

Chill Time: 2 hours

Difficulty: Medium

Cooking Vessel: Tart pan (9-inch) with removable bottom, saucepan, mixing bowls, whisk, spatula

---

Ingredients

Tart Crust (Kosher, Dairy or Pareve)

1 ¼ cups all-purpose flour

¼ cup granulated sugar

½ cup (1 stick) unsalted butter, cold, cubed (or pareve margarine for non-dairy)

1 large egg yolk

1–2 tablespoons cold water

Cranberry Curd

12 oz fresh or frozen cranberries

¾ cup granulated sugar

3 large eggs

2 large egg yolks

½ cup fresh orange juice

1 tablespoon orange zest

6 tablespoons unsalted butter, cubed (or pareve margarine for non-dairy)

Optional Garnish

Powdered sugar

Fresh cranberries

Mint leaves

---

Instructions

1. Prepare the Tart Crust

1. In a bowl, whisk together flour and sugar.

2. Cut in cold butter until the mixture resembles coarse crumbs.

3. Add egg yolk and 1 tablespoon cold water; mix until dough comes together. Add extra water if needed.

4. Shape dough into a disk, wrap in plastic, and chill for 30 minutes.

5. Preheat oven to 350°F (175°C).

6. Roll dough to fit a 9-inch tart pan; press into pan and trim edges.

7. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and bake an additional 10 minutes until golden. Let cool.

2. Make the Cranberry Curd

1. In a saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat until cranberries burst (5–7 minutes).

2. Blend mixture with an immersion blender or food processor until smooth. Strain through a fine mesh sieve to remove skins.

3. In a heatproof bowl, whisk eggs and egg yolks. Gradually whisk in cranberry puree.

4. Return mixture to saucepan over low heat, stirring constantly until it thickens (170–175°F or coats the back of a spoon).

5. Remove from heat and whisk in butter until smooth. Let cool slightly.

3. Assemble the Tart

1. Pour cranberry curd into the baked tart shell.

2. Smooth the top and refrigerate for at least 2 hours until set.

---

Nutritional Information (per serving, approx.)

Calories: 280 kcal

Protein: 3 g

Carbohydrates: 36 g

Sugars: 22 g

Fat: 14 g

Saturated Fat: 7 g

Fiber: 2 g

Sodium: 50 mg

---

Dietary Adaptations

Pareve/Non-Dairy: Use non-dairy margarine instead of butter in crust and curd.

Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.

Sugar-Free: Substitute sugar with a kosher-approved sugar substitute suitable for baking (adjust sweetness to taste).

---

Tips & Troubleshooting

Curd consistency: Stir constantly over low heat to prevent scrambling eggs.

Cranberry puree: Straining is optional but gives a smoother texture.

Tart shell cracking: Chill dough thoroughly and avoid over-rolling.

Storage: Keeps in the refrigerator up to 3–4 days; can be frozen (unbaked shell or baked with curd) up to 1 month.

---

Serving Suggestions

Serve chilled with a dollop of whipped cream or pareve coconut cream.

Garnish with fresh cranberries and mint for a festive look.

Pairs well with hot tea, coffee, or sparkling wine for holiday occasions.

---

Notes

This tart is naturally tangy from cranberries; adjust sugar slightly if you prefer sweeter curd.

Ensure all ingredients, including sugar and butter, are certified kosher if required.

For a more decorative tart, pipe whipped cream or meringue along the edges.