Creamy Cranberry Tart
Delight your senses with this Creamy Cranberry Tart, a perfect balance of tart, sweet, and velvety flavors that will steal the spotlight at any gathering. Featuring a buttery, golden tart crust as the foundation, this exquisite dessert is filled with a bright and tangy cranberry puree infused with a hint of orange zest, adding a citrusy twist. The crowning glory is a luscious layer of whipped cream and cream cheese, delivering a light and silky finish. This elegant and easy-to-make tart is perfect for the holidays, dinner parties, or when you crave a dessert that impresses both in taste and presentation. Garnish with fresh cranberries or a sprinkle of powdered sugar for an extra festive touch! Ideal for serving eight, this show-stopping recipe is as delightful to look at as it is to eat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 cups Unsalted butter, cubed and chilled
- 3 tablespoons Ice water
- 12 ounces Fresh cranberries
- 0.75 cups Granulated sugar (for filling)
- 1 teaspoon Orange zest
- 1.5 cups Heavy cream
- 4 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the all-purpose flour and 2 tablespoons of granulated sugar. Add the cubed butter and work it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
Drizzle in the ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Prick the bottom with a fork and line it with parchment paper. Fill with pie weights or dried beans.
Bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes or until lightly golden. Let it cool completely.
In a medium saucepan, combine the cranberries, 0.75 cups of granulated sugar, and orange zest. Cook over medium heat until the cranberries soften and burst, about 10 minutes. Allow to cool slightly before pureeing in a blender until smooth.
Strain the cranberry puree through a fine-mesh sieve to remove any solids. Set aside.
In a bowl, beat the cream cheese with powdered sugar until smooth. Add the heavy cream and vanilla extract, then whip until soft peaks form.
Spread the cranberry puree evenly over the cooled tart crust.
Layer the whipped cream mixture over the cranberry layer, spreading evenly.
Refrigerate the tart for at least 2 hours to set.
Garnish with fresh cranberries or a light dusting of powdered sugar before serving, if desired.
Nutrition Facts
Calories |
4012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.9 g | 331% | |
| Saturated Fat | 156.9 g | 785% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 376.8 g | 137% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 209.5 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 196 mg | 15% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
