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Reduced-Sugar Cranberry Curd Tart

Rated as 4.33 out of 5 Stars

"Cranberries and orange are cooked into a tart and silky curd that goes great over a gingersnap cookie crust."
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1 h 30 m servings 431
Original recipe yields 8 servings (1 9-inch tart)


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  1. Preheat oven to 350 degrees F. Spray a 9-inch two-piece tart pan with cooking spray.
  2. In a medium bowl, stir together cookie crumbs, sugar, stevia, salt, and butter. Press mixture evenly in bottom and up sides of tart pan. Bake until set, about 15 minutes.
  3. In a medium saucepan, combine cranberries, sugar, stevia, and orange zest and juice. Bring to a simmer over medium-high heat and cook until cranberries burst, about 8 minutes.
  4. Strain cranberry mixture through a sieve over a medium saucepan, pressing on berries to extract all the juice and pulp. Discard anything left in the sieve. Stir butter and eggs into cranberry puree. Cook, stirring constantly, over medium-low heat until mixture is steaming and thickened (about 170 degrees F), then scrape into crust.
  5. Bake tart for 10 minutes, then transfer to a rack to cool completely.
  6. In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a simmer, then take off heat, add cranberries, and let steep 10 minutes. Strain cranberries and transfer them to a rack to dry for 10 minutes.
  7. In a food processor, pulse remaining 1/4 cup sugar until finely ground. Roll strained cranberries in sugar to coat and place back on rack to dry for 10 more minutes.
  8. Before serving, garnish tart with cranberries and orange zest.


  • Substitute frozen cranberries for fresh, if desired.

Nutrition Facts

Per Serving: 431 calories; 19.2 66.2 3.5 108 132 Full nutrition

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I love citrus curds and this one is great. Like it in short crust tarts just fabulous

Not my favorite flavor combination, but if you like ginger snaps, this recipe is definitely good! I had fun making the tart too, it was different.