If you are looking for something new to add to your holiday dessert table this year give this Cranberry Orange Curd + Gingersnap Tart a try. The gingersnap crust has a nice texture and warm flavors, the filling is tart and sweet, and together it’s a solid dessert.

Use the original recipe linked above for the exact measurements and method, but below is an overview of my experience making this tart.

First up, the crust. In a food processor crush up gingersnaps until they are a sandy powder. I didn’t look at the box I bought and ended up only having 10 oz when the recipe calls for 12 oz, so I added three graham crackers in. Add cookie crumbs, cinnamon, and salt to a bowl and set aside. 

Melt the butter and mix in the molasses, pour into the dry crust ingredients, and mix together until you get a coarse wet sand texture. Press into a tart pan with a measuring cup, bowl, or glass. Bake and cool.

Now the filling. Simmer the cranberries, orange juice, and water until the berries pop. Strain and press the berries and juice through a mesh sieve into a bowl, until you have extracted as much cranberry sauce as possible. Whisk the egg yolks and sugar together until light in color, then mix the two together in the original berry pot and heat until thickened. Remove from the heat and add in the butter and orange zest. 

Pour the curd into your chilled tart crust and chill until ready to serve. 

When you are ready to serve, make a simple whipped cream and plop on top of the tart. I used heavy whipping cream, a little orange juice, and simple syrup to taste. In addition to the whipping cream, I added a little orange zest for color. 

Let us know if you try this tart or if you have another tasty dessert you like to make during the holidays.