These festive cranberry curd tarts are made with a shortbread-like sweet tart crust, filled with tangy and sweet cranberry curd, and topped with vanilla meringue. Add sugared cranberries for even more color and flavor or serve them alongside these mini lemon meringue tarts.
These festive Cranberry Curd Mini Tarts, or tartlets, are sure to brighten up your holiday table. They've got a crisp yet tender sweet crust pastry shell and are filled with a punchy cranberry curd filling.
Each tart is then topped with a pillowy vanilla Swiss meringue and lightly toasted for looks and flavor! It's airy, creamy, crunchy, and it's even better with a pop of fresh sugared cranberries! You can find my sugared cranberries recipe here.
My curd recipe uses whole eggs rather than just egg yolks, as this method tastes far less egg-y that yolk-only curds. Because of this, the filling is much lighter in color than other cranberry curd recipes you may find in your searches. I actually use a touch of pink and red food coloring to brighten it up even more, but that's totally optional.
I use my no-fail Sweet Tart Crust recipe for these tartlets. This pastry dough is also used for my Blueberry White Chocolate Ganache Tart. If you'd like to switch it up, you can also use my Chocolate Sweet Tart Crust for a nice twist!
Ingredient Notes
- Fresh cranberries. For the curd - this gets cooked down and passed through a sieve. You'll need extras if you plan to make some sugared cranberries, as well. Use any leftovers to make these lemon cranberry bars!
- Large eggs. You'll need one full egg for the crust, three full eggs for the curd, and two egg whites for the meringue.
- Granulated sugar. For all three component of the recipe - crust, curd, and meringue!
- Unsalted butter. For both the crust and curd. At room temperature.
- All purpose flour. For the Sweet Tart Crust.
- Food coloring. Pink and or red, this is optional, but really helps to bring out the color. Because this recipe uses full egg yolks, it is much lighter in color and more pink rather than red. A touch of food coloring makes it extra bright.
Necessary Tools
- Tartlet pans. If you don't have or want to purchase the tartlet pans, you can also use a muffin tin following the same instructions.
- Stand mixer. With paddle and whisk attachment. A handheld mixer can also be used.
- Piping bags & tips. Not necessary, but is the easiest way to add the meringue.
- Kitchen torch. Also optional, but is the easiest and most precise way to toast the meringue.
How to make the Cranberry Curd Tart
This recipe will follow this timeline: cranberry curd (so it has time to chill), tartlet shells, meringue. It's best to make the cranberry curd and tartlet shells the day before you serve them.
This gives ample time for the curd to set, and then you only have to make the meringue and assemble the day you plan to serve.
If you plan to make the sugared cranberries, make these on the day you assemble the tarts.
How to Make Cranberry Curd
This recipe does not have you bake the curd in the crust. Rather, the curd is made completely on the stovetop, cooled, then piped or spooned into the tartlet shells.
STEP 1: Add the cranberries and water to a saucepan over medium heat and cook until the cranberries have all broken down and released their juices. Use a rubber spatula to help break them up.
Pass the cranberries through a fine mesh sieve into a bowl, pushing it through with a rubber spatula or wooden spoon (and don't forget to scrape it off the bottom of the sieve). The puree should produce about ¾ cup or ~160g. You must do this to remove all cranberry pulp and skins.
STEP 2: In a medium saucepan over medium low heat, whisk together the eggs, sugar, and half of the cranberry puree. Whisk constantly until the mixture begins to thicken and starts to bubble (be sure to get in the corners).
This usually happens within five minutes, but will be different on every stove top – you will see a noticeable difference in the viscosity and will be able to wipe a streak off your spatula.
STEP 3: Once thickened, remove from the heat and whisk in one tablespoon of butter at a time, not adding another piece until the first is totally incorporated. Add the remaining cranberry and stir to combine.
At this point, if you'd like a darker, more colorful curd, feel free to add a bit of red or pink food coloring. Pass the curd through a fine mesh sieve to remove any potentially cooked egg pieces.
Cover the curd with plastic wrap, putting the wrap directly onto the curd to prevent a skin from forming, and chill for at least three hours in the fridge to set.
Sweet Tart Crust
For detailed instructions, take a quick read through my Sweet Tart Crust post.
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STEP 4: In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. Add in the egg and mix until incorporated, then scrape down the sides. Add the flour and mix on low until just incorporated.
Wrap the dough in plastic wrap and flatten into a 1 inch thick disc. Place in the fridge for about two hours.
Remove the dough from the fridge and plastic wrap and allow it to sit at room temperature for about 15 minutes. Flour your work surface and rolling pin and roll out the dough until it’s ⅛-¼" thick. This dough is very forgiving, so if it cracks, you can patch it later.
STEP 5: Use a cookie cutter (or drinking glass) just slightly larger than your tartlet pans to cut out 12 rounds. I can typically get 9 out of the first round, then squish up the scraps, re-roll, and cut the final three. Lightly flour the cutter if it begins to stick.
Place each dough round into the pan and press into the sides and bottom, gently working it up the sides a bit. Transfer to a cookie sheet and freeze for 15 minutes. Also preheat the oven to 325℉/163℃.
Remove the dough from the freezer and dock the bottom of the tart with a fork multiple times. Line the shells with small pieces of parchment paper and fill completely with pie weights (or dried beans/rice).
STEP 6: Bake for 10 minutes. Carefully remove the weights and parchment, and continue to bake for another 10-15 minutes until lightly golden. When done, the middle of the tart should not look moist or raw. Remove the pans to a wire rack to cool completely, then remove the crust from the shells before assembling. They should slip right out.
Swiss Meringue
STEP 7: Fill a saucepan with about 1 inch of water and turn to high heat. Add a heat proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.
To the bowl, add the egg whites, sugar, and salt and whisk to combine. Continue lightly whisking until the mixture is warm and the sugar granules have dissolved. Check this by rubbing your fingers together in the mixture. If you can still feel sugar granules, continue cooking. If you have a thermometer, cook it to around 150℉/66℃.
STEP 8: Once the mixture is ready, transfer it to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer) and whip on medium speed for about a minute.
Turn to high speed and whip until stiff peaks form. Once the meringue hits stiff peaks, add the vanilla then mix once more to combine. The meringue is ready when the bowl can be turned upside down without any movement or sliding and holds a peak on the tip of the whisk without falling.
Assembling the Tarts
To assemble, pipe or spoon the curd into each tartlet shell until it’s almost full. Then, pipe or dollop the meringue on top of the curd. Lightly brown the meringue with a kitchen torch, or very quickly and carefully under a very hot broiler.
If you'd like to add the cranberry garnish, follow my recipe for Sugared Cranberries! They're SO easy to make, and are perfectly sweet and tart at the same time. They totally make the tartlets better!
Storing and Freezing
Store the tartlets fully assembled in the fridge for up to three days. The Swiss meringue is very stable and can be added while storing. It's best to torch right before serving.
FAQs & Tips
If you have any leftover cranberry curd, it's great spread on toast, eaten with a spoon, added to pancakes or stuffed into a cupcake! Store the curd in a sealed container in the fridge for up to two weeks.
Other recipes to try
- Blueberry White Chocolate Ganache Tart
- Caramel Brownie Pie
- Cinnamon Panna Cotta Tart
- Lemon Meringue Tartlets
Be sure to tag me on Instagram @thecozyplum and use #TheCozyPlum! I can't wait to see your creations. For more ideas, follow me on Pinterest.
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📖Recipe
Cranberry Curd Tart (mini version)
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Tartlet pans or muffin tin
- Piping bag and tips (or ziptop bag)
Ingredients
Cranberry Curd
- 8 oz fresh cranberries
- ¾ cup water 6oz
- 3 large eggs
- ½ cup granulated sugar 100g
- 6 tablespoons unsalted butter sliced into tablespoon pieces (85g)
Sweet Tart Crust
- 6 tablespoons unsalted butter room temperature (85g)
- ⅓ cup granulated sugar 67g
- ⅛ teaspoon kosher salt
- 1 large egg room temperature
- 1 ¼ cup + 2 tablespoons all-purpose flour 165g
Swiss Meringue
- 2 large egg whites ~50g
- ½ cup granulated sugar 100g
- 1 teaspoon vanilla paste or extract
Instructions
Cranberry Curd
- Add the cranberries and water to a saucepan over medium heat and cook until the cranberries have all broken down and released their juices. Use a rubber spatula to help break them up.
- Pass the cranberries through a fine mesh sieve into a bowl, pushing it through with a rubber spatula or wooden spoon (and don't forget to scrape it off the bottom of the sieve). The puree should produce about ¾ cup or ~160g.
- In a medium saucepan over medium low heat, whisk together the eggs, sugar, and half of the cranberry puree. Whisk constantly until the mixture begins to thicken and starts to bubble (be sure to get in the corners). This usually happnens within five minutes. This will be different on every stove top – you will see a noticeable difference in the viscosity and will be able to wipe a streak through to your spatula.
- Once thickened, remove from the heat and whisk in one tablespoon of butter at a time, not adding another piece until the first is totally incorporated. Add the remaining cranberry and stir to combine. At this point, if you'd like an ever darker curd, feel free to add a bit of red or pink food coloring.
- Pass the curd through a fine mesh sieve to remove any potentially cooked egg pieces. Cover the curd with plastic wrap, putting the wrap directly onto the curd to prevent a skin from forming, and chill for at least four hours in the fridge to set.
Sweet Tart Crust
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. Add in the egg and mix until incorporated, then scrape down the sides. Add the flour and mix on low until just incorporated.
- Wrap the dough in plastic wrap and flatten into a 1 inch thick disc. Place in the fridge for about two hours.
- Remove the dough from the fridge and plastic wrap and allow it to sit at room temperature for about 15 minutes. Flour your work surface and rolling pin and roll out the dough until it’s ⅛-¼" thick. This dough is very forgiving, so if it cracks, you can patch it later.
- Use a cookie cutter (or drinking glass) just slightly larger than your tartlet pans to cut out 12 rounds. I can typically get 9 out of the first round, then squish up the scraps, re-roll, and cut the final three. Lightly flour the cutter if it begins to stick.
- Place each dough round into the pan and press into the sides and bottom, gently working it up the sides a bit. Transfer to a cookie sheet and freeze for 15 minutes. Also preheat the oven to 325℉/163℃.
- Remove the dough from the freezer and dock the bottom of the tart with a fork multiple times. Line the shells with parchment paper and fill completely with pie weights (or dried beans/rice).
- Bake for 10 minutes. Carefully remove the weights and parchment, and continue to bake for another 10-15 minutes until lightly golden. When done, the middle of the tart should not look moist or raw. Remove the pans to a wire rack to cool completely, then remove the crust from the shells before assembling. They should slip right out.
Swiss Meringue
- Fill a saucepan with about 1 inch of water and turn to high heat. Add a heat proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.
- To the bowl, add the egg whites, sugar, and salt and whisk to combine. Continue lightly whisking until the mixture is warm and the sugar granules have dissolved. Check this by rubbing your fingers together in the mixture. If you can still feel sugar granules, continue cooking. If you have a thermometer, cook it to around 150℉/66℃.
- Once the mixture is ready, transfer it to the bowl of a stand mixer fitted with the whisk attachment (or use a handhelp mixer) and whip on medium speed for about a minute.
- Turn to high speed and whip until stiff peaks form. Once the meringue hits stiff peaks, add the vanilla then mix once more to combine. The meringue is ready when the bowl can be turned upside down without any movement or sliding and holds a peak on the tip of the whisk without falling.
Assembly
- To assemble, pipe or spoon the curd into each tartlet shell until it’s almost full. Then, pipe or dollop the meringue on top of the curd. Lightly brown the meringue with a blow torch, or omit completely.
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