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This New York Times Cranberry Tart from NYT Cooking is a beautiful treat- I’ve added a Biscoff crust – the tart & sweet together are perfect. This tart is made with a delicious creamy and tart cranberry curd. My own twist on this recipe is using a Biscoff cookie crust, rather than the hazlenut crust. I think the deep caramel/cinnamon/ginger flavors of the Biscoff cookies add the perfect balance to the tart cranberries.
And if you’ve never made cranberry curd, don’t worry. I hadn’t either before this but it’s very similar to lemon curd or a homemade custard. You will heat the cranberries and sugar then temper them with the egg yolks. Then heat again to form the curd.
The Biscoff cookie crust is simple to make. Combine crushed Biscoff cookies with a little salt and butter, then bake in your tart pan before you make the cranberry curd.
The thing I love about this New York Times Cranberry Tart from NYT Cooking is that in addition to being beautiful and stunning and filled with so much natural color, it’s actually insanely delicious too. I added fresh whipped cream to the top to balance out the tart flavor, and my family loved it. You could also serve the whipped cream on the side.
Either way this will be the best addition to your thanksgiving table. (Click here to see all my thanksgiving recipes.)
Making Cranberry Curd
To make the cranberry curd for this New York Times Cranberry Tart, you first need to boil down sugar and orange peels with cranberries. Once a jammy texture, you will remove the orange peels and puree the cranberry mixture until smooth. Then you will temper with the eggs, then bring back to heat to thicken the curd. Then you’ll pour it into the prepared Biscoff crust, and chill until set. That’s it! And it’s a great pie/tart to make ahead of time because it tastes wonderful chilled, even after a couple days.
New York Times Cranberry Tart from NYT Cooking
This New York Times Cranberry Tart from NYT Cooking is a beautiful treat- I've added a Biscoff crust – the tart & sweet together are perfect. This tart is made with a delicious creamy and tart cranberry curd. My own twist on this recipe is using a Biscoff cookie crust, rather than the hazlenut crust. I think the deep caramel/cinnamon/ginger flavors of the Biscoff cookies add the perfect balance to the tart cranberries.
Biscoff Cookie Crust
- 1 package (8.8 oz) Biscoff cookies
- 6 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 3 cups fresh cranberries (1 – 12 oz. bag)
- 1 cup white sugar
- 1 orange, juiced and peeled
- 8 tablespoons unsalted butter (1 stick)
- 2 eggs
- 2 egg yolks
- 1 cup heavy whipping cream
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
Begin your Cranberry Tart by making the crust. When the crust is cooling, you can make the filling.
Biscoff Cookie Crust
Preheat oven to 350°F.
In a food processor, pulse Biscoff cookies and salt into fine crumbs (can also crush finely in a Ziploc bag with a meat mallet, if you don't have a processor – just be sure to get them ground well).
Pour melted butter into mixture and pulse again until well incorporated.
Press the crumb mixture into your tart pan. It works well to use a measuring cup or a glass with straight edges. Use it to evenly press the crumb mixture into the pan, and up the sides evenly.
Bake for 8-10 minutes until just set, lightly golden. Remove from oven and set on a cooling rack to rest while you make the curd.
Make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes.
Remove from heat. Purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Whisk the butter into the warm liquid.
In a medium bowl, add eggs and egg yolks. Whisk well.
Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then whisk to combine. Then add another cup, then combine and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened,
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 8-10 minutes to set curd. Chill in fridge until ready to serve.
Before serving, make fresh whipped cream to top the tart.
In a large mixing bowl, combine heavy cream, sugar, and vanilla.
Whip on high for 5-6 minutes until stiff peaks form.
Spread whipped cream generously on top of tart.
Let me know if you get a chance to make this New York Times Cranberry Tart And tag me me @plumstreetcollective on Instagram. It’s a new holiday favorite at our house!