If you’re looking for a delicious and guilt-free dessert that will satisfy your sweet tooth, look no further than this Cranberry Curd Tart Recipe. Made with a low-carb almond-flour pie crust, this holiday tart is not only indulgent but also suitable for those following a low-carb lifestyle. The tangy cranberry curd filling perfectly complements the nutty crust, creating a delightful combination of flavors. Whether you’re hosting a dinner party or simply treating yourself to something special, this easy recipe is sure to impress.
Trending now: gluten-free Keto Red Velvet Cake.
Elevate your holiday dessert table: Wow your guests with a Cranberry Curd Tart in an Almond Flour Crust
I was actually about to bake the popular New York Times cranberry curd tart recipe. However, when I saw that the recipe calls for almost two sticks of butter, I said, “no way.” That’s a bit too much cholesterol for me, so I adapted the recipe and made a healthier version of the beloved Cranberry Curd Tart. It too will leave your taste buds wanting more.
Why you won’t feel guilty about eating this Cranberry Curd Tart
There are so many reasons why you should try this eye-catching beauty at your next Thanksgiving or Christmas event:
- 2 tablespoons of butter in the entire recipe
- Uses sugar-free monk fruit instead of sugar (optional)
- Keto friendly since cranberries are low in carbs and high in fiber
- Naturally low carb, nutritious and gluten free
- Features a delicious, grain-free, butter-free almond flour pie crust
THE INGREDIENTS YOU’LL NEED
You only need a few ingredients to make this visually stunning Thanksgiving or Christmas cranberry tart.
How to make the luscious cranberry curd filling
CRANBERRIES – are naturally low in carbs and high in fiber.
ORANGE JUICE – For best results, use fresh squeezed.
ORANGE RIND – just a touch.
GRANULATED SWEETENER OF CHOICE – Sugar or for fewer calories, opt for a sugar-free sweetener such as monk fruit.
BUTTER – two tablespoons is all you need.
2 EGGS plus ONE YOLK – help thicken the tart.
How to make the nutty almond flour pie crust
Visit my Almond Flour Pie Crust Recipe for full details on how to make this naturally gluten-free pie or tart crust. For the Cranberry Curd Tart Recipe, you need to prebake the crust about 10 minutes.
ALMOND FLOUR – Use fine, blanched almond flour which is made from peeled almonds. I don’t recommend using almond meal which is a little too coarse and dark for this crust since the entire raw almond is used.
GRANULATED SWEETENER OF CHOICE – Sugar or for fewer calories, opt for a sugar-free sweetener such as monk fruit.
SALT – just a little bit.
AVOCADO OIL OR BUTTER – Neutral-tasting avocado oil has a lot less saturated fat than butter or coconut oil and melds beautifully with the nutty aromas of almond flour.
EGG – Of course, you can’t taste the egg in the crust. Instead, it acts as a binder since almond flour doesn’t contain gluten. Vegans, on the other hand, can replace the egg with 1 flax seed egg (1 tablespoon of flax seed meal plus 3 tablespoons water).
VANILLA EXTRACT – enhances the flavors of the other ingredients.
Step-by-step guide: How to create a stunning Cranberry Curd Tart with Almond Flour Crust
You can make the cranberry curd filling the night before. If you do so, let it cool. Then, store it in a sealed container in the refrigerator.
1. Cook the cranberries in a pot on the stove until they pop, about 10 minutes.
2. Add the sugar or monk fruit, orange juice, orange rind and mix well.
3. At this point, purée the mixture if you want a smooth filling. I use a handheld immersion blender to do this, especially since it means I can purée the mixture right in the pot.
4. Stir in the butter and remove from heat.
5. Gently beat the eggs and egg yolk in a separate bowl. Then, pour some of the cranberry filling into the egg mixture and mix well. Next, pour this cranberry-egg mixture into the cranberry curd filling and gently mix.
6. Let the filling cool a bit.
7. Pour the filling into the cooled, prebaked pie crust and bake about 10 minutes until the filling has set and the crust is golden brown.
Decoration & serving ideas
- Whip up a billowy meringue – The meringue for my Cherry Meringue Pie also tastes great on top of this Cranberry Curd Tart. Visit the Cherry Meringue Pie Recipe for instructions on how to make a meringue.
- Top with cranberries dipped in powdered sugar or powdered monk fruit. Use sparsely, since cranberries on their own are quite tart.
- Dot with white chocolate chips which taste great on this gluten-free cranberry tart.
- Serve this Thanksgiving or Christmas tart with a dollop of whipped cream.
- Add a scoop of vanilla ice cream to this grain-free treat.
- Pairs well with cognac, Grand Marnier, white wine.
Try Healthy Pumpkin Tart for your next holiday or special occasion table.
Popular now: Chickpea Flour Pie Crust.
Cranberry Meringue Pie variation
You could also make this in a pie dish and turn it into a Cranberry Pie. In that case, I highly recommend topping the Cranberry Pie with a meringue and turning it into a Cranberry Meringue Pie. You’ll find instructions on how to make a meringue in my Cherry Meringue Pie Recipe.
The next time I make this, I’m going to add orange extract to the pillowy meringue and see how it tastes. It’s bound to complement the cranberries and fresh squeezed orange juice in the cranberry filling.
Crust variations
This festive cranberry tart also tastes great in a walnut or hazelnut pie crust. Simply grind these nuts in a food processor or blender to make your own naturally gluten free nut flour. Be sure to pulse the nuts so you don’t over blend and turn them into nut butter.
Equipment to make the Cranberry Curd Tart
- 1 pie or tart pan – a 9.5 Pyrex pie dish or an 8- or 9-inch, nonstick, aluminum pie pan or a tart pan
- 1 medium pan – to cook the filling on the oven
- 1 bowl – to make the crust
- 1 immersion blender or regular blender – to purée the filling, if desired
- 1 food processor or electric mixer or stand mixer – You can mix the crust with a spoon but it’s best to give it a whirl with an electric device which will do the job in under a minute.
How to store your Cranberry Curd Tart
To store: You can leave it out for a day under a cake dome or under a bowl, but for 2-4 days cover and refrigerate.
Serve this Cranberry Tart at your next Thanksgiving or Christmas event.
The Cranberry Curd Tart is a delicious and unique dessert that combines the tangy sweetness of cranberries with the rich creaminess of curd. Its vibrant red color and delicate tart crust make it a visually stunning addition to any holiday or special occasion table. The tartness of the cranberries is balanced perfectly by the smoothness of the curd, creating a harmonious flavor profile that will leave your taste buds wanting more. Whether enjoyed on its own, or topped with a meringue, or paired with a dollop of whipped cream or a scoop of vanilla ice cream, this Cranberry Curd Tart is sure to impress both family and friends alike.
Cranberry Curd Tart with Almond Flour Crust
Equipment
- 1 Pie or Tart Pan a 9.5 Pyrex pie dish or an 8- or 9-inch, nonstick, aluminum pie pan or a tart pan.
- 1 Medium Pan
- 1 Bowl
- 1 Immersion blender or regular blender to purée the filling if desired.
- 1 food processor or electric mixer or stand mixer You can mix the crust with a spoon but it’s best to give it a whirl with an electric device.
Ingredients
To make the Cranberry Curd Filling
- 12 Ounces Cranberries
- ½ Cup Fresh-squeezed orange juice
- ½ Teaspoon Orange rind the orange part
- 1 Cup Granulated sweetener of choice
- 2 Tablespoons Butter
- 2 Eggs
- 1 Yolk
To make the Almond Flour Pie Crust
- 2½ Cups Almond Flour
- 3 Tablespoons Granulated Sweetener of choice
- ¼ Teaspoon Salt
- ¼ Cup Avocado Oil
- 1 Egg
- ½ Teaspoon Vanilla
Instructions
To make the cranberry curd filling
- Combine the cranberries, sweetener, orange juice and orange rind in a pot on the stove and cook until they pop, about 10 minutes.
- Purée the mixture if you want a smooth filling. I use a handheld immersion blender to do this.
- Stir in 2 tablespoons of butter and remove from heat.
- Gently beat the eggs and egg yolk in a separate bowl. Then, pour some of the cranberry filling into the egg mixture and mix well. Next, pour this mixture into the cranberry curd filling and mix.
- Let the filling cool.
To make the almond flour pie crust
- Preheat oven to 350 F (180 C).
- Mix 2½ cups almond flour, 3 tablespoons of sweetener, ¼ teaspoon of salt, ¼ cup of avocado oil, 1 egg, ½ teaspoon of vanilla on high speed in a bowl or food processor.
- Roll dough into ball.
- Shape dough into disk and place in greased pan.
- Press dough into pie pan, making a flat bottom and moving outwards from the center.
- Shape sides making sure they are equally thick. A glass or mini sauce pan can help you flatten the bottom and build the sides.
- Puncture the bottom of the pie with a fork. OR omit the fork and instead use a mini saucepan or glass to flatten any bubbles on the crust's bottom after removing the pre-baked crust from the oven.
- Prebake the crust for 9-10 minutes at 350 F (180 C) so it sets.
- Let it cool.
Assemble the tart
- Pour the filling into the cooled, prebaked pie crust and bake about 10 minutes at 350 F (180 C) until the filling has set and the crust is golden brown.
Decorate
- There are several options: Cranberries dipped in powdered sweetener: Cranberries are quite tart so I don't recommend putting a lot on top.White chocolate chips. Or serve with a dollop of cream. Or make a meringue: You can use the meringue instructions from my Cherry Meringue Pie Recipe.
Notes
I really liked this recipe. I had some leftover cranberries and was surprised at how easy it was to make this. Thanks for sharing it.