Bright, tangy, and perfectly sweetened, this Cranberry Curd Tart is the perfect dessert for a variety of dietary needs. Whether you’re hosting a holiday gathering, making a special treat for yourself, or impressing guests with something unique, this tart will surely be a showstopper. The best part? It’s gluten-free, dairy-free, and refined sugar-free! You can even opt for a store-bought gluten-free crust to make it even simpler.
Frequently Asked Questions (FAQs)
Can I make the tart crust ahead of time?
Yes! You can prepare the tart crust ahead of time and store it in an airtight container at room temperature for up to two days. If you need to store it longer, place it in the fridge for up to a week or freeze it for up to a month. Just be sure to let it cool completely before storing.
Can I use a different flour in the crust?
While this recipe uses almond flour and coconut flour for a gluten-free, nutty base, you can experiment with other gluten-free flours such as oat flour or rice flour. Keep in mind that substituting flours may change the texture slightly, so you may need to adjust the amount of wet ingredients.
Is there a substitute for the egg in the tart crust?
Yes! You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a perfect egg replacement for this recipe. Just let it sit for 5 minutes to thicken before adding it to the dough.
Can I make this tart without maple syrup?
Yes, you can replace the maple syrup with another liquid sweetener like agave nectar, honey (if not vegan), or stevia, adjusting the amount to suit your taste. For a more natural, sugar-free option, consider using a sweetener like monk fruit or erythritol.
How can I make this tart more tart or sweeter?
To adjust the flavor of the cranberry curd, you can add more maple syrup for sweetness or more citrus juice (like orange or lemon) to boost the tanginess. Simply taste the curd as you go and adjust to your preference before chilling.
Can I freeze the cranberry curd tart?
Yes! This tart can be frozen. To freeze, assemble the tart (without garnishes), wrap it tightly in plastic wrap, and then store it in an airtight container or freezer bag. It will last in the freezer for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight before serving.
7. Can I use frozen cranberries for the curd?
Absolutely! Frozen cranberries work just as well as fresh cranberries in this recipe. There’s no need to thaw them—simply cook them from frozen and proceed with the recipe as directed.
What can I use to garnish the tart?
You can get creative with toppings! Fresh cranberries, coconut whipped cream, orange zest, or a dusting of coconut sugar are all great options. For extra crunch, consider adding some chopped nuts like pistachios or walnuts.
How long will the tart last in the fridge?
The cranberry curd tart will stay fresh for up to 4 days in the fridge. After that, the texture of the curd may start to soften, but it will still be safe to eat.
Can I make this recipe into mini tarts?
Yes, you can easily make mini tarts by using a muffin tin or mini tart pans. Adjust the baking time for the crust to about 8-10 minutes, or until the edges are lightly golden, as they will bake faster than a full-sized tart.
I hope these FAQs help make your cranberry curd tart-making experience even easier! Let me know if you have any other questions or need further clarification. Enjoy baking!
Ingredients
Cranberry Curd
- 12 ounces 340 grams fresh or frozen cranberries
- 1 cup maple syrup or your preferred refined sugar-free sweetener
- ½ cup tangerine juice or orange juice
- 4 ounces 113 grams softened vegan butter
- 2 eggs + 2 egg yolks
Crust
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 tablespoons coconut sugar or maple sugar optional, for sweet tarts
- ½ teaspoon salt
- ⅓ cup melted coconut oil or vegan butter
- 2 tablespoons maple syrup or your preferred liquid sweetener
- 1 egg or 1 flax egg: 1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and set aside for 5 minutes
Instructions
- Step 1: Make the Tart Crust
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with coconut oil or line it with parchment paper.
- Mix dry ingredients: In a bowl, combine almond flour, coconut flour, coconut sugar (if using), and salt.
- Add wet ingredients: Stir in melted coconut oil, maple syrup, and egg (or flax egg). Mix until the dough forms.
- Press into pan: Press the dough evenly into the tart pan, covering the bottom and sides.
- Bake: Prick the crust with a fork to prevent bubbling. Bake for 10-12 minutes, or until the edges are lightly golden. Let it cool completely.
- Step 2: Make the Cranberry Curd
- Cook cranberries: In a saucepan, combine cranberries, maple syrup, and tangerine (or orange) juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
- Blend: Use an immersion blender or regular blender to puree the cranberry mixture until smooth. If you want a smoother curd, strain it through a fine-mesh sieve to remove pulp.
- Temper the eggs: In a bowl, whisk eggs and egg yolks. Gradually whisk in a bit of the warm cranberry mixture to gently heat the eggs. Then slowly pour the egg mixture back into the saucepan with the rest of the cranberry mix.
- Thicken the curd: Cook over low heat for 5-7 minutes, stirring constantly, until the curd thickens enough to coat the back of a spoon. Do not let it boil!
- Finish the curd: Remove from heat and stir in softened vegan butter to make it smooth and glossy.
- Step 3: Assemble the Tart
- Pour curd into the crust: Once the tart crust has cooled completely, pour the cranberry curd into it. Smooth the top with a spatula.
- Bake briefly: Bake the tart in the oven for 10-12 minutes. The curd should be matte with a slight jiggle.
- Chill the tart: Let the tart chill in the refrigerator for at least 4 hours to fully set.
- Step 4: Garnish and Serve
- •Once chilled, garnish the tart with fresh cranberries, a dusting of coconut sugar, or a little orange zest for a burst of flavor.
- Enjoy your refreshing and beautiful cranberry curd tart! It’s the perfect balance of sweet and tangy, with a gluten-free, dairy-free crust that’s both crunchy and buttery.
Notes
