Ingredients
Method
- Heat the oven to 350°F (177°C) and lightly coat a 9-inch tart pan with nonstick spray.
- Stir together the graham crumbs and sugar, then mix in the melted butter until the mixture looks like damp sand.
- Press the crumb mixture evenly across the bottom and up the sides of the pan using gentle, even pressure.
- Bake the crust until lightly set and fragrant, about 10 minutes, then place it on a rack to cool.
- Combine the cranberries, orange juice, and sugar in a saucepan and bring to a boil over medium heat, stirring until the berries burst and soften, about 10 minutes.
- Remove the pan from the heat and let the mixture cool for about 20 minutes so it’s no longer steaming hot.
- Blend the cranberry mixture until completely smooth, then pour it back into the saucepan.
- Whisk together the egg, egg yolks, cornstarch, and salt in a separate bowl, then whisk this mixture into the cranberry puree.
- Set the pan back over medium heat and cook, stirring constantly, until the curd thickens and gently bubbles, about 5–7 minutes.
- Take the pan off the heat and whisk in the softened butter and vanilla until fully melted and smooth.
- Pour the hot curd into the cooled crust and smooth the surface, then let it stand at room temperature for about 40 minutes before refrigerating for at least 6 hours to fully set.
- Beat the cold cream, sugar, and vanilla until medium peaks form and the cream holds soft, billowy shapes.
- Spread the whipped cream over the chilled tart, add any garnish you like, then remove the pan ring, slice, and serve.
Nutrition
Notes
This tart is all about contrast: bright, tangy filling against a sweet, buttery crust. It’s the kind of dessert that looks impressive on the table but feels wonderfully comforting once sliced.