Elevate your holiday table with this Cranberry Curd Tart!
This festive tart recipe showcases the perfect synergy of tart cranberries and Pomegranate Balsamic Vinegar, transformed into a velvety cranberry curd, and nestled within a tart crust enriched with the flavor and health benefits of extra virgin olive oil. Sure, you can use a store bought graham cracker crust or the like, but nothing ever tastes as good as homemade!
The jewel-toned cranberry filling within the meticulously crafted tart shell will stand out at any holiday table, creating a stunning visual that captures the essence of the holiday season. We hope you love this festive dessert that is as delicious as it is beautiful!
Cranberry Curd Tart with Texas Olive Oil and Balsamic
For the Olive Oil Crust:
- 1 1/4 cups all-purpose flour (or almond flour for GF)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup Sola Stella Extra Virgin Olive Oil (or Rosemary Infused Olive Oil)
- 2 tablespoons cold water
For the Cranberry Curd Filling:
- 2 cups fresh or frozen cranberries
- 1 cup Pomegranate Balsamic Vinegar
- 1 cup granulated sugar
- 4 large whole eggs
- 1/2 cup unsalted butter, cut into cubes
Olive Oil Crust Recipe:
Preheat Oven: Pre heat oven to 350°F.
Prepare Tart Pan: Grease a 9-inch tart pan with a removable bottom.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Add Olive Oil: Make a well in the center of the flour mixture and pour in the olive oil. Mix until the dough starts to come together.
Add Water: Add cold water, one tablespoon at a time, until the dough forms a ball.
Press into Pan: Press the dough evenly into the bottom and up the sides of the prepared tart pan.
Bake Crust: Bake the crust in the preheated oven for about 15 minutes or until it's lightly golden brown. Remove and let it cool.
Cranberry Curd Filling Recipe:
Prepare Cranberries: In a medium saucepan, combine cranberries and pomegranate balsamic vinegar. Simmer over medium heat until the cranberries burst and the mixture thickens. Allow it to cool slightly.
Blend Mixture: Puree the cranberry-balsamic mixture in an immersion blender, food processor, or use a hand mixer and blend until smooth. Strain mixture with a fine mesh sieve to remove seeds, yielding about 1 cup of cranberry puree.
Prepare Filling Mixture: In a heatproof medium bowl, whisk together the cranberry-pomegranate puree, sugar, eggs, and cubed butter.
Cook Filling: Place the bowl over a pot of simmering water (double boiler) and cook the mixture, stirring constantly, until it thickens and coats the back of a wooden spoon.
Strain Curd: Strain the cranberry curd through a fine mesh strainer to ensure a smooth texture.
Fill the Crust: Pour the cranberry curd filling into the prepared crust in an even layer.
Bake: Bake in the preheated oven for 20-25 minutes, or until the filling is set.
Cool: Allow the tart to cool completely before serving at room temperature.
Optional: Garnish with fresh cranberries, pomegranate seeds, fresh rosemary, or a dusting of powdered sugar on day of serving. Whipped cream optional (try an olive oil whipped cream)
Store: For travel to a party, cover with plastic wrap and store in the fridge until you're ready to bring to your event.
Time to Enjoy!
As you conclude your feast, let the lingering flavors of this cranberry tart resonate as a sweet finale to your holiday celebrations.
The marriage of the tart pomegranate balsamic and sweet cranberry curd and the crumbly perfection of the olive oil-infused tart crust makes this dessert a standout on your holiday table. Share the joy of the holiday season with each slice, and may the memories created around this cranberry tart linger long after the festivities.
Make the process of creating this tart even easier by printing out a copy of the recipe card!