Description
This Cranberry Curd Tart features a delicate hazelnut and rice flour crust paired with a smooth, tangy cranberry-orange curd filling. It’s a perfect balance of nutty and fruity flavors, ideal for festive occasions or a special dessert.
Ingredients
Scale
For the Crust
- 1 1/4 cups (180 grams) raw hazelnuts
- 1 cup (125 grams) rice flour
- 1/4 teaspoon salt
- 1/2 cup (112 grams) sugar
- 6 tablespoons (85 grams) softened butter, plus more if necessary
For the Cranberry Curd
- 12 ounces (340 grams) cranberries
- 1 cup (225 grams) sugar
- Peel (orange part only) and juice of 1 orange (about 1/2 cup)
- 4 ounces (113 grams) softened butter (1 stick)
- 2 eggs plus 2 egg yolks
Instructions
- Make the crust: Preheat oven to 325°F (163°C). Spread hazelnuts on a baking sheet and roast for 10 to 15 minutes until skins darken and crack. Transfer nuts to a clean towel and rub vigorously to remove skins. Discard skins and let nuts cool.
- Grind the nuts and flour: In a food processor, pulse the cooled hazelnuts with half the rice flour until the mixture resembles coarse cornmeal. Add the remaining rice flour and salt, and pulse briefly to combine.
- Mix dough: In a mixing bowl, cream the sugar and 6 tablespoons softened butter with a wooden spoon until pale and thick, about 1-2 minutes. Add the nut and flour mixture and combine until a dough forms. If crumbly, add 1-2 tablespoons softened butter or a little cold water to help bind.
- Form tart shell: Press the dough evenly into a 10-inch tart pan, using half the dough for the base and half for the sides. Prick the bottom with a fork and freeze for 30 minutes (or up to several days) to firm.
- Bake crust: Preheat oven to 350°F (177°C). Bake the chilled tart shell for about 15 minutes until lightly browned. Remove and allow to cool completely.
- Prepare cranberry curd base: Place cranberries, sugar, orange juice, and orange peel in a saucepan over medium heat. Simmer until cranberries burst and soften, approximately 10 minutes. Pass the mixture through a food mill or fine mesh sieve into a bowl to remove solids. For vibrant color, alternatively purée with an immersion blender or food processor and strain through a fine sieve. Whisk the softened butter into the warm liquid until smooth.
- Cook curd: Lightly beat the eggs and yolks in a bowl. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs to temper, then combine with remaining cranberry liquid and whisk well. Wipe out the pot if needed, return the mixture, and cook over low heat, stirring constantly until the curd thickens and nearly bubbles, about 10 minutes. Cool to room temperature. Cover and refrigerate if making ahead (up to 1 day).
- Assemble and set tart: Pour the cooled cranberry curd into the cooled prebaked tart shell and smooth the top with a spatula. Bake at 350°F (177°C) for 10 minutes to set the curd. Allow tart to cool on a rack; store at room temperature for up to 2 days before serving.
Notes
- Roasting and removing hazelnut skins adds a rich flavor and ensures a smooth crust texture.
- Tempering the eggs prevents them from scrambling when added to the hot cranberry mixture.
- The tart can be prepared a day ahead; refrigerate the curd and assemble just before the final bake.
- For best color and texture of the cranberry curd, puréeing and straining is recommended over just using a food mill.
- Store the tart at room temperature, but refrigerate leftovers to extend freshness.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry tart, cranberry curd, hazelnut tart crust, festive dessert, holiday tart
