Crimson Delight Cranberry Curd Tart


Indulge in the vibrant and tangy flavors of our Crimson Delight Cranberry Curd Tart. This festive dessert features a buttery crust filled with a smooth, tart cranberry curd, topped with a light, sweet meringue. It's a stunning centerpiece for any holiday table or a delightful treat for those special moments.

Crimson Delight Cranberry Curd Tart

Preparation and Cooking Times

  • Preparation Time: 30 minutes
  • Cooking Time: 35 minutes
  • Chilling Time: 2 hours
  • Total Time: 3 hours 5 minutes

Number of Servings and Serving size

  • Servings: 8
  • Serving Size: One slice (1/8 of the tart)


For the Crust:

  • 200g (7 oz) all-purpose flour
  • 100g (3.5 oz) cold unsalted butter, cubed
  • 50g (1.7 oz) sugar
  • 1 egg yolk
  • A pinch of salt

For the Cranberry Curd

  • 300g (10.6 oz) fresh cranberries
  • 200g (7 oz) sugar
  • 3 large eggs
  • 2 egg yolks
  • 100g (3.5 oz) unsalted butter, cubed
  • Zest of 1 orange
  • For the Meringue Topping:
  • 4 egg whites
  • 200g (7 oz) sugar

Method of Preparation

  1. Crust: In a bowl, mix the flour, sugar, and salt. Add the butter and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and a little water, if needed, to form a dough. Wrap in plastic and chill for 30 minutes.
  2. Preheat the oven to 180°C (350°F). Roll out the dough and press into a 9-inch tart pan. Prick the base with a fork, line with parchment paper, and fill with baking beans. Bake for 15 minutes, remove the beans and paper, and bake for another 10 minutes. Let cool.
  3. Cranberry Curd: In a saucepan, combine cranberries, orange zest, and 50g (1.7 oz) sugar. Cook over medium heat until the cranberries burst and soften. Blend the mixture and strain to remove skins.
  4. In a heatproof bowl, whisk together eggs, egg yolks, and 150g (5.3 oz) sugar. Stir in the cranberry puree. Place the bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until thickened.
  5. Remove from heat and stir in the butter until smooth. Pour the curd into the cooled crust and refrigerate for at least 2 hours.
  6. Meringue Topping: Beat the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Spread or pipe the meringue over the tart.
  7. Use a kitchen torch to brown the meringue or broil in the oven for a few minutes.

Culinary Success Tips

  • Ensure the crust is fully cooled before adding the curd to prevent sogginess.
  • For a smoother curd, blend thoroughly and strain to remove all cranberry skins.
  • To prevent the meringue from weeping, spread it while the curd is still slightly warm.


  • Can I use frozen cranberries? Yes, they work just as well as fresh cranberries.
  • How long does the tart keep? It's best enjoyed within 2 days, stored in the refrigerator.
  • Can I make this tart in advance?Yes, prepare the crust and curd a day ahead, but add the meringue topping before serving.