This elegant Hazelnut Cranberry Curd Tart is a delightful balance of nutty, rich crust and bright, tangy cranberry filling. It’s a showstopper that’s perfect for holidays, special occasions, or just when you want to treat yourself to something truly delicious. The combination of toasted hazelnuts and tart cranberries creates a flavor profile that is both sophisticated and comforting.
Prepare to impress with this stunning tart, beautifully adorned with its glistening cranberry curd nestled within a crisp, nutty base.
Recipe Details
- Flavor Profile: Toasted hazelnut, tart cranberry, bright orange zest, rich butter
- Textures: Crisp, crumbly crust; smooth, creamy curd
- Total Active Time: Approximately 45 minutes
- Chill Time: 30 minutes (for the crust)
- Bake Time: Approximately 25 minutes total
- Difficulty: Intermediate – requires a bit of patience with the crust and curd, but the results are well worth it.
What You’ll Need
This beautiful Hazelnut Cranberry Curd Tart comes together with a few key components: a wonderfully crisp hazelnut and rice flour crust, and a vibrant, zesty cranberry curd filling. We’ll also be using fresh orange to enhance the curd’s bright flavor.
Ingredient Notes
- Raw Hazelnuts – Roasting these brings out their deep, nutty flavor and makes their skins easy to remove, creating a wonderfully aromatic crust.
- Rice Flour – This is essential for a delicate, gluten free crust that holds its shape beautifully.
- Cranberries – Fresh or frozen cranberries work perfectly here. They provide that signature tartness that cuts through the richness of the crust and curd.
- Orange – The zest and juice of the orange add a wonderful layer of brightness and complexity to the cranberry curd, balancing its tartness.
- Butter – Both softened and unsalted butter are used to create a tender crust and a rich, luscious curd.
Add-ins and Substitutions
- For a Deeper Nut Flavor: You could add a touch of almond extract to the crust dough for an extra layer of nutty aroma.
- Sweetness Adjustment: If you prefer your curd less tart, you can increase the sugar in the cranberry filling by 1/4 cup. Conversely, if you love a super tart kick, feel free to reduce it slightly.
- Spice It Up: A pinch of ground cinnamon or a tiny amount of finely grated fresh ginger could be added to the cranberry mixture for a hint of warmth.
How to Make Hazelnut Cranberry Curd Tart
Creating this delightful tart involves two main stages: preparing the beautiful hazelnut crust and then crafting the vibrant cranberry curd.
1. Prepare the Hazelnut Crust:
- Begin by roasting your raw hazelnuts. Spread them on a baking sheet and toast them in a 325 degree oven for about 10 to 15 minutes. You’ll know they’re ready when their skins begin to crack.
- Once roasted, carefully transfer the hot hazelnuts to a clean kitchen towel. Rub them vigorously to remove as much of the loosened skins as possible. Let them cool completely.
- Next, process the nuts and flour. In a food processor, pulse the cooled hazelnuts with half of the rice flour until the mixture resembles coarse cornmeal. Add the remaining rice flour and the salt, then pulse a few more times to combine.
- In a separate bowl, cream the sugar and butter together until light and fluffy. Gradually add the hazelnut mixture to the creamed butter and sugar, processing until a cohesive dough forms. If the dough seems a bit crumbly, you can add a tiny bit more softened butter or a teaspoon of water to help it come together.
- Now, press the dough into your tart pan. Using a 10-inch tart pan with a removable bottom, evenly press about half of the dough up the sides to form the crust’s edges and the remaining half onto the bottom. Use your fingers to ensure an even thickness.
- Prick the bottom of the tart shell all over with a fork. This helps prevent puffing during baking.
- Chill the crust in the freezer for at least 30 minutes. This step is crucial for a crisp crust.
- Once chilled, bake the tart shell. Preheat your oven to 350 degrees. Bake the chilled tart shell for about 15 minutes, or until it’s lightly golden brown. Let it cool completely on a wire rack before filling.
2. Make the Cranberry Curd:
- In a medium saucepan, combine the cranberries, sugar, orange juice, and orange peel. Bring this mixture to a simmer over medium heat. Let it cook for about 10 minutes, stirring occasionally, until the cranberries have popped and softened.
- Strain the cranberry mixture. Carefully press the cooked cranberry mixture through a food mill or a fine-mesh sieve into a clean bowl. This will give you a smooth, luscious curd base. Discard any solids left in the mill or sieve.
- Whisk in the butter. Add the softened butter to the warm, strained cranberry mixture and whisk until it’s fully incorporated and the mixture is smooth and glossy.
- In a small, separate bowl, lightly beat the eggs and egg yolks.
- Temper the eggs. This is an important step to prevent the eggs from scrambling. Gradually whisk about 1 cup of the warm cranberry liquid into the beaten eggs. Continue whisking until they are well combined and the mixture is warm to the touch.
- Combine and cook the curd. Pour the tempered egg mixture back into the saucepan with the remaining cranberry mixture. Cook over low heat, stirring constantly, until the curd has thickened enough to coat the back of a spoon, about 10 minutes. Be patient and keep the heat low to avoid curdling.
- Cool the curd. Remove the curd from the heat and let it cool completely to room temperature.
3. Assemble and Finish the Tart:
- Once both the tart shell and the curd have cooled, pour the cooled cranberry curd into the cooled tart shell. Use a spatula to spread it evenly and smooth the top.
- Bake to set the curd. Place the filled tart back into the 350 degree oven for just 10 minutes. This will help the curd set beautifully without overcooking.
- Finally, cool the tart. Remove the tart from the oven and let it cool completely on a wire rack. This allows the flavors to meld and the curd to fully set.
Pro Tip: For the crispiest crust, ensure your tart shell is completely cool before adding the cranberry curd. A warm shell can lead to a soggy bottom.
Recipe Tips
- Hazelnut Skin Removal: Roasting the hazelnuts until the skins crack is key. Don’t worry if you can’t get every single bit of skin off; a few remaining bits will still yield a delicious crust.
- Crumbly Dough Fix: If your hazelnut crust dough feels too dry and won’t hold together, don’t be afraid to add a little more softened butter, a tablespoon at a time, or a splash of cold water, until it forms a pliable dough.
- Smooth Curd: Straining the cranberry mixture is essential for a silky smooth curd. Using a food mill is ideal, but a fine-mesh sieve works wonderfully too.
- Low and Slow for Curd: When cooking the curd, remember that low heat is your friend. Constant stirring and patience will prevent the eggs from scrambling and ensure a perfectly thickened, luscious curd.
FAQs
- Can I make the crust ahead of time? Yes, you can prepare and bake the tart shell a day in advance. Store it at room temperature, uncovered, until you’re ready to fill and bake it again.
- What if I don’t have a food mill? A fine-mesh sieve will work perfectly for straining the cranberry mixture to achieve a smooth curd.
- Can I use pre-ground hazelnuts? While you can use pre-ground hazelnuts, toasting whole hazelnuts and grinding them yourself will yield a much richer flavor for your crust.
Serving Suggestions
This Hazelnut Cranberry Curd Tart is lovely on its own, but a dollop of freshly whipped cream or a spoonful of unsweetened Greek yogurt can be a delightful accompaniment. For an extra touch of elegance, a dusting of powdered sugar or a few fresh cranberries can be used as a garnish. It pairs wonderfully with a cup of hot tea or coffee.
Make This Recipe in Advance
The components of this Hazelnut Cranberry Curd Tart can certainly be prepared ahead of time to make assembly easier.
- The Tart Shell: You can bake the tart shell up to 2 days in advance and store it at room temperature in an airtight container.
- The Cranberry Curd: The curd can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Gently rewarm it slightly before pouring into the tart shell if it has become too firm.
- Assembled Tart: Once assembled and baked, the finished tart is best enjoyed within 2-3 days. Store it loosely covered at room temperature or in the refrigerator.
Hazelnut Cranberry Curd Tart
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 1 (10-inch) tart
Description
An elegant Hazelnut Cranberry Curd Tart featuring a nutty, crisp crust and a bright, tangy cranberry-orange filling, perfect for special occasions.
Ingredients
• 1 ¼ cups/180 grams raw hazelnuts
• 1 cup/125 grams rice flour
• ¼ teaspoon salt
• ½ cup/112 grams sugar
• 6 tablespoons/85 grams softened butter, more as necessary
• 12 ounces/340 grams cranberries
• 1 cup/225 grams sugar
• Peel (orange part only) and juice of 1 orange (about ½ cup)
• 4 ounces/113 grams softened butter (1 stick)
• 2 eggs plus 2 egg yolks
Instructions
1. Crust: Roast raw hazelnuts at 325 degrees for 10-15 minutes until skins crack. Rub off skins with a towel and let cool.
2. Process nuts with half the rice flour until like coarse cornmeal. Add remaining rice flour and salt, pulse.
3. Cream sugar and butter, then mix in nut mixture to form a dough. Add butter or water if crumbly.
4. Press dough into a 10-inch tart pan, half for sides and half for the bottom. Prick the bottom. Freeze for 30 minutes.
5. Bake chilled tart shell at 350 degrees for about 15 minutes until lightly browned. Cool.
6. Curd: Combine cranberries, sugar, orange juice, and peel in a saucepan. Simmer for 10 minutes until cranberries pop.
7. Press the mixture through a food mill or sieve. Whisk in butter.
8. Lightly beat eggs and yolks. Temper eggs by whisking in a cup of warm cranberry liquid.
9. Combine tempered eggs with the rest of the cranberry mixture. Return to the pot and cook over low heat until thickened, about 10 minutes.
10. Cool curd to room temperature.
11. Pour cooled curd into the cooled tart shell. Smooth the top.
12. Bake at 350 degrees for 10 minutes to set the curd. Cool on a rack.
Notes
Roasting the hazelnuts until the skins crack is key. Don’t worry if you can’t get every single bit of skin off; a few remaining bits will still yield a delicious crust.
If your hazelnut crust dough feels too dry and won’t hold together, don’t be afraid to add a little more softened butter, a tablespoon at a time, or a splash of cold water, until it forms a pliable dough.
Straining the cranberry mixture is essential for a silky smooth curd. Using a food mill is ideal, but a fine-mesh sieve works wonderfully too.
When cooking the curd, remember that low heat is your friend. Constant stirring and patience will prevent the eggs from scrambling and ensure a perfectly thickened, luscious curd.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
