My love for cranberry sauce continues here with my favourite cranberry custard tart. It is such a delicious tart that once you try it, it is sure to become your favourite too. The filling is slightly tart, slightly sweet, creamy, and oh so so delicious. Anyone that loves cranberries is in for a great treat with this tart.
The Ingredients for Cranberry Custard Tart
Four main ingredients are all it takes to make this super beautiful and delicious tart.
List of Ingredients for Cranberry Custard Tart:
- 2 cups all purpose flour
- 3 tablespoons icing sugar (optional)
- pinch of salt
- 3/4 cup unsalted butter (really cold)
- 1 egg (separate the yellow and white)
- 2 tablespoons of really cold water
- 1 1/2 cup cranberry sauce (recipe here)
- 2 eggs
- 2 egg yolks
- 1/4 unsalted butter
- pinch of salt
The Cranberry Sauce
The first thing we need to do is start with making cranberry sauce. Of course, you can use a store bought sauce, but I prefer to make mine, especially since it’s so easy to do and you can use it for so many other things. Find my recipe here: Fresh Cranberry Sauce.
Once we have the sauce ready, we need to smash the cranberries and strain the sauce. Using a hand blender, blend the sauce until it’s mostly smooth. Using a strainer or a sieve, strain it so you have a really smooth sauce. Set it aside while you make the crust.
The Pie Crust for Cranberry Custard Tart
To make the crust, measure and add your flour, icing sugar (if using), and salt into a large mixing bowl. Mix all three things together so they are evenly distributed. Now using a sharp knife, cut the really cold butter into the bowl and using a pastry cutter or a fork, mix the butter into the flour. The flour will take on a pea-size consistency. Mix the egg yellow and water and add the cold water to the flour and gently bring the flour together to form a dough. Do not knead. Kneading will mean a hard crust.
Place the dough into some plastic wrap and bring it together to form a disc. Cover well with the wrap and place it in the fridge. Let it sit there for about an hour or so and then remove it from the fridge, and using a rolling pin, roll it into a circular shape large enough to fit your pie dish. Using the same rolling pin, lift the crust and place it into the pie dish. Using your hands, push it against the walls of the dish and into the grooves. Cut off the excess crust from the top and place it in the freezer for about 1/2 an hour.
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Baking the Tart
Preheat the oven to 350 degrees and remove the pie crust from the freezer. Just before you place it into the preheated oven, dock it using a fork, so that it doesn’t get air bubbles in it and get soggy. Docking it will help ensure the crust is crisp. Bake it for about 20 minutes or until it just starts to brown. Remove the crust from the oven. Remember that egg white and yellows we had separated earlier? Whip the whites and using a cooking brush, spread it all over the crust. Now return the crust back to the oven and bake it for another 10 minutes. Remove it and let it cool down completely.
Now on to the custard. To make the custard, heat up the cranberry sauce so it’s hot enough, but not boiling yet. While that is happening, crack the eggs and the egg yellows into a bowl and whip them till they are pale yellow in colour. Once the sauce has heated up enough, we need to add the eggs to the sauce to make a custard.
But before we can do that, we need to temper the eggs. What that means is that we need to bring the temperature of the eggs up to the temperature of the sauce. If we add cold eggs to the sauce, the eggs will get scrambled and the custard will go bad. So, pour about a quarter of a cup of the hot sauce into eggs and mix everything. This will bring the temperature of the eggs up and then we can add them to the pan with the sauce.
When you add the eggs to the pan, you need to let it cook for at least about 10 minutes to allow the custard to thicken. Once it has thickened enough, turn the heat off and allow it to cool down almost completely. Using a serving spoon or a ladle, spoon the custard into the prebaked and cooled crust. Place it in the fridge for at least 2-4 hours to allow the custard to set.
Remove from the fridge and allow it to sit on the counter for at least 1/2 an hour before serving. Sprinkle with some roasted pistachios and white chocolate and enjoy.
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Cranberry Custard TartCourse: DessertCuisine: CanadianDifficulty: Easy
This cranberry custard tart is a perfect holiday dessert. Filled with a sweet cranberry custard, it makes for a beautiful and delicious ending.
2 cups all purpose flour
3 tablespoons icing sugar (optional)
pinch of salt
3/4 cup unsalted butter (really cold)
1 egg (yellow and white separated)
2 tablespoons of really cold water
1 1/2 cup cranberry sauce (recipe here)
2 egg yolks
1/4 unsalted butter
pinch of salt
- Mix the flour, icing sugar (if using), and salt in a big mixing bowl.
- Mix the egg yellow and water in a small bowl and set aside.
- Cut the really cold butter into cubes and add it to the bowl. Using a pastry cutter or a fork, cut the butter into the flour and mix until you have pea sized bits of flour.
- Add the egg yellow and water mix to the bowl and bring the flour together to form a rough dough. DO NOT knead the flour.
- Wrap the dough in plastic wrap and form a disc. Place it in the fridge to rest for about half an hour or so.
- Once rested, remove the dough from the fridge, and using a rolling pin, roll the dough into a circular shape that will fit your pie dish.
- Place the pie dish in the freezer for about 3o mins.
- Preheat the oven to 350 degrees F.
- Remove it from the freezer and using a fork, dock the pie.
- Bake it for about 20 minutes and then remove it from the oven.
- Whip the egg white and using a baking brush, brush the egg white all over the pie and return it to the oven. Bake for a further 10 minutes and then remove it from the oven and allow it to rest and cool down completely.
- Take the cranberry sauce and using a hand blender, blend the sauce into a smooth consistency.
- Using a sieve, strain the sauce into a pan and heat it so it’s almost boiled.
- Meanwhile, whip the eggs (the whole eggs and egg yellows) until you get a pale yellowish colour.
- Once the sauce is hot, temper the eggs. Using a serving spoon or a ladle, pour about 1/4 cup of the sauce into the bowl of whipped eggs and mix well.
- Immediately pour the eggs into the pan of sauce and mix so that the eggs get incorporated into the sauce.
- Cook the cranberry custard for about 10 minutes or so to allow it to thicken well and then take the pan off the heat.
- Cool the custard completely and then pour it into the cooled down prebaked crust.
- Cover the tart with plastic wrap and place it in the fridge to set for 2-4 hours.
- Remove from the fridge up to half an hour before serving.
How do I make Cranberry Custard?
Why is my custard not thickening?
How do you set custard?
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