The Creamy Cranberry Tart is a festive dessert that balances sweet, tangy cranberries with a smooth cream filling nestled inside a buttery crust. Its bright color and refreshing flavor make it a showstopper for holiday dinners, family gatherings, or anytime you want to impress guests with a seasonal treat.
Ingredients (Serves 8):
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1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
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6 tbsp unsalted butter (melted)
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2 tbsp sugar
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1 package (8 oz) cream cheese (softened)
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½ cup sour cream
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½ cup sugar
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2 large eggs
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1 tsp vanilla extract
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2 cups fresh or frozen cranberries
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½ cup orange juice
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½ cup sugar (for cranberry topping)
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1 tbsp cornstarch (optional, for thickening cranberry topping)
Cooking Time: 25 minutes
Total Time: 1 hour 10 minutes (includes cooling)
Servings: 8
Method:
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press the mixture firmly into the bottom and sides of a 9-inch tart pan. Bake crust for 8 minutes and set aside to cool.
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In a large bowl, beat cream cheese, sour cream, and ½ cup sugar until smooth. Add eggs one at a time, beating gently after each addition. Stir in vanilla extract.
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Pour filling into the cooled crust and bake for 15–17 minutes until just set (center may jiggle slightly). Let cool completely.
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For topping, cook cranberries, orange juice, and ½ cup sugar in a saucepan over medium heat until berries burst and mixture thickens (about 10 minutes). For a thicker topping, stir in cornstarch dissolved in 1 tbsp water and cook for 2 minutes more.
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Spread cooled cranberry mixture evenly over the tart filling. Chill in refrigerator for at least 2 hours before serving.
Tips: Use a food processor to get fine crumbs for the crust. Do not overbake the filling, as it should stay creamy. Make the cranberry topping a day in advance to save time. Garnish with whipped cream or sugared cranberries for a festive touch.
Nutrition per Serving (1 of 8):
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Calories: 310 kcal
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Protein: 5 g
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Carbohydrates: 35 g
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Fat: 18 g
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Fiber: 2 g
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Sugars: 23 g
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Calcium: 6% DV
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Vitamin C: 20% DV
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Iron: 4% DV
