Creamy Cranberry Tart

This custard tart is such a lovely treat that you need to try! Light and refreshing with a sweet tart flavor, it combines perfectly with a creamy homemade custard for a desert that is light and easy to eat.

Nestle it in a crunchy, buttery gingersnap crust and its going to be a favorite this holiday season. It’s got fun texture, color, and flavor. What more do you need?

I love serving fun and expected desserts. Yes, pumpkin pie is lovely, but why stop there? There is a whole world of amazing flavors and textures to try! If you haven’t yet tried a blueberry clafoutis, you are missing out! Another favorite of mine is a milk tart – its creamy, flavorful, and lovely. And a ruffled milk pie is another amazingly simple but show stopping dessert.

Thank you to AE Dairy for sponsoring this post. And thank you, dear reader, for supporting the brands that support me and allow me to continue to grow this site. All opinions, recipe and photographs are my own.

I love using AE Dairy milk all my recipes. Their milk is consistently fresh, and you can truly taste the difference. With their high-quality standards, I feel confident about what I’m serving my family and I always trust using it in my recipes. The milk’s exceptional quality brings a perfectly creamy texture and rich flavor to the custard, which makes this cranberry tart extra special. It’s one of those small details that really elevates the dish!

How to make this creamy cranberry tart

This recipe is relatively easy to make. Here is a brief overview of how to make this recipe. For the full list and directions, please make sure you scroll down to the recipe card below.

Make the gingersnap crust.

1. Preheat oven to 350 F and butter a 9” tart pan with a removable bottom.
2. In a large mixing bowl, mix together the ingredients until combined. It will look like a crumbly, wet sand mixture.
3. Using a flat bottomed glass, press the mixture into the pan to form a crust, working on the edges first, and then moving to the bottom, ensuring the crust is even all the way around and there are no holes.
4. Place the tart pan onto a rimmed baking sheet and bake until the edges are golden. If the crust shrinks during baking, use the flat bottomed glass to gently press it back to the edges.
5. Allow to cool completely.

Make the cranberry sauce.

1. In a medium sized saucepan, combine the cranberries, water, orange juice and zest, and brown sugar.
2. Simmer until thick and the cranberries have mostly all popped, stirring occasionally, about 5-10 minutes.
3. Use an immersion blender or a food processor to puree the cranberry mixture smooth.

Make the custard.

1. In a clean medium sized saucepan, whisk together the milk, sugar and cornstarch. Heat over medium heat until tiny bubbles form, whisking frequently, then remove from heat.
2. In a small bowl, whisk together the eggs and egg yolks.
3. Add 2 Tablespoons of the hot milk into the eggs and whisk to combine and heat the eggs.
4. Then slowly whisk the eggs in the hot milk, pouring them in a little at a time and whisking constantly to temper the eggs. 
5. Return the pan to the stovetop over medium heat and cook, stirring constantly, until thick, about 2-3 minutes. Do not boil.
6. Remove from heat, and stir in the pureed cranberries, vanilla extract and pinch of salt. 

Assemble the tart.

1. Pour the cranberry custard over the cooled crust.
2. Place in the fridge and allow to chill for at least two hours, or overnight. 
3. Top with whipped cream when ready to serve. Optionally, but highly recommended, make some sugared cranberries to decorate the tart with.