Cranberry Almond Curd Tart

Follow our step-by-step guide on how to make Cranberry Almond Curd Tart.

1. Step 1

   Start by preheating your oven to a cozy 300°F (150°C).

2. Step 2

   While it warms up, spread a generous layer of raw almonds on a rimmed baking sheet.

3. Step 3

   Toast them in the oven for about 15 minutes, keeping an eye out for that delightful nutty aroma and the moment the skins begin to crack.

4. Step 4

   Once they’re perfectly toasted, let them cool for about 5 minutes.

5. Step 5

   Next, grab your food processor and combine the cooled almonds with all-purpose flour, light brown sugar, kosher salt, ground ginger, and ground cloves.

6. Step 6

   Pulse the mixture until it resembles coarse cornmeal, which should take around 12 quick one-second pulses.

7. Step 7

   Now, add in the softened unsalted butter and pulse again until everything is well combined, about 5 more one-second pulses.

8. Step 8

   It’s time to shape your crust! Press the dough into a 10-inch tart pan, using about two-thirds for the sides and the remaining third for the bottom.

9. Step 9

   Don’t forget to prick the bottom with a fork to prevent bubbling.

10. Step 10

    Pop the crust into the freezer for at least 30 minutes, or if you’re planning ahead, it can stay there for up to a week.

11. Step 11

    When you’re ready, preheat your oven to 350°F (175°C).

12. Step 12

    Bake the chilled crust for about 15 minutes, or until it turns a lovely light golden color.

13. Step 13

    Once baked, let it cool completely for about 30 minutes.

14. Step 14

    Now, let’s whip up that luscious cranberry curd! In a medium saucepan over medium-high heat, combine fresh cranberries, light brown sugar, orange liqueur, and a pinch of salt.

15. Step 15

    Bring this vibrant mixture to a boil, then reduce the heat to medium-low and let it simmer.

16. Step 16

    Stir occasionally until the cranberries burst and soften, which should take about 10 minutes.

17. Step 17

    Once they’re ready, transfer the mixture to a blender and blend until smooth, about 30 seconds.

18. Step 18

    Strain this silky mixture back into the saucepan through a fine mesh strainer, pressing on the solids to extract every last drop of liquid.

19. Step 19

    Whisk in the softened butter until it’s fully incorporated and creamy.

20. Step 20

    In a separate small bowl, whisk the eggs and egg yolks until they lighten in color.

21. Step 21

    Gradually add about 1 cup of the warm cranberry mixture to the eggs, whisking continuously to temper them.

22. Step 22

    Then, pour this egg-cranberry blend back into the saucepan with the remaining cranberry mixture, whisking constantly to combine.

23. Step 23

    Return the saucepan to medium-low heat and cook, stirring continuously, until the mixture becomes bubbly and thickens, which should take about 5 to 10 minutes.

24. Step 24

    Stir in the fragrant orange zest for that extra zing.

25. Step 25

    If you’re using the curd right away, pour it into a shallow dish and let it cool slightly for about 10 minutes.

26. Step 26

    If you’re making it ahead, let it cool to room temperature, cover tightly with plastic wrap, and refrigerate.

27. Step 27

    Finally, pour the cooled cranberry curd into your beautifully baked almond crust, smoothing the top with an offset spatula for a polished finish.

28. Step 28

    Refrigerate the tart until it sets, which will take about 3 hours.

29. Step 29

    Once set, this stunning tart can be stored at room temperature for up to 2 days, ready to impress your family and friends with its vibrant flavors and delightful texture.

30. Step 30

    Enjoy every bite of this delicious creation!.