This colorful cranberry curd tart with almond crust is an elegant and simple dessert for the holiday gatherings. This delightful dessert showcases the vibrant flavor of cranberries in a silky curd, complemented by the nutty, buttery texture of the almond crust. Whether you’re impressing guests or savoring a slice solo, this cranberry curd tart is a low carb and gluten-free dessert that is as delicious as it is beautiful.
We were surprised at how much we enjoyed the flavor of this tasty tart. The cranberry curd is not as tart as I had thought and its just on the right side of sharp with a hint of sweet. I had expected the Chief Taster to not like this as he prefers his desserts sweet, but a second slice was requested. I am now obsessed with cranberry curd and will making a large jar before cranberry season disappears.
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Are Cranberries Low Carb?
While cranberries are not as low-carb as berries like raspberries or blackberries, their high fiber content and low sugar levels make them a good choice in moderation for a low-carb or keto diet. However, dried cranberries and cranberry sauces often contain added sugars, which significantly increase their carb count.
Why You Will Love This Recipe
This recipe is a must-try for anyone who loves the combination of tart and sweet with a sophisticated twist!
- Festive and Vibrant: The bright red cranberry filling is stunning, making it perfect for holiday celebrations or special occasions.
- Low-Carb Indulgence: With an almond flour crust and a sugar-free sweetener, you can enjoy this treat guilt-free without compromising on flavor.
- Balanced Flavors: The tartness of cranberries is beautifully offset by the creamy, buttery filling and the hint of citrus from the orange peel.
- Nutty, Buttery Crust: The almond flour crust adds a rich, nutty flavor and satisfying crunch that complements the silky filling.
- Easy to Make: Despite its elegant appearance, this tart is straightforward to prepare, with simple steps and wholesome ingredients.
- Keto-Friendly Crowd-Pleaser: Whether you’re serving it to keto friends or not, everyone will appreciate its delicious taste and texture.
Ingredients
This combination of ingredients results in a beautifully balanced tart with a crumbly almond crust and a creamy, tangy cranberry filling.
Crust Ingredients
- Almond flour: Forms the base of the crust with a nutty flavor and low-carb profile, offering a tender and slightly crumbly texture.
- Sweetener: Adds a touch of sweetness to balance the crust’s nuttiness while keeping it keto-friendly. We used allulose, but any low carb sweetener of your choice can be used.
- Salt: Enhances the flavors in the crust and balances the sweetness.
- Unsalted Butter: Binds the crust together and provides a rich, buttery flavor.
Filling Ingredients
- Cranberries : The star ingredient, delivering a vibrant tartness and brilliant red hue to the curd.
- Sweetener: Balances the natural tartness of the cranberries while keeping the filling low in carbs. Any low carb sweetener can be used but we used allulose.
- Orange peel: Adds a hint of citrusy brightness, complementing the cranberries’ tangy flavor.
- Unsalted Butter: Gives the curd a creamy, luscious texture and enhances its richness.
- Salt: Balances the flavors and enhances the tart and sweet elements.
- Vanilla extract: Provides a warm and aromatic depth to the filling.
- Eggs: Create a smooth, custard-like texture for the curd and help thicken the filling.
How to Make Cranberry Curd Tart with Almond Crust
This almond flour crust can be used for any other tarts.
Mix the crust ingredients.
Press into a tart tin and bake.
Place cranberries, sweetener and orange peel in a saucepan and simmer.
Blend.
Return to saucepan and add butter.
Whisk eggs in a bowl and add a cup of cranberry mixture.
Return cranberry mixture to saucepan and simmer.
Strain for a smooth filling, add to the tart crust and bake.
Chill and enjoy.
Storage
Cover the tart with plastic wrap or store it in an airtight container. It will keep well in the refrigerator for up to 5 days.
Recipe Tips
- Press the almond flour crust evenly into the tart pan, paying extra attention to the edges for a uniform thickness. This prevents weak spots or uneven baking.
- Fresh cranberries provide the best flavor and color. If using frozen cranberries, let them thaw and drain excess liquid before cooking.
- Taste the curd as you prepare it and adjust the sweetener to your preference, keeping in mind that cranberries are naturally tart.
- Allow the tart to cool completely and chill in the refrigerator for at least 2 hours before serving. This helps the filling set and enhances the flavors.
- Decorate the tart with fresh cranberries, a sprinkle of powdered sweetener, or a dollop of whipped cream for added flair.
Cranberry Curd Tart Variations
These variations let you customize the tart to suit different tastes, occasions, or dietary preferences!
- Replace the orange peel with lemon or lime zest for a tangier filling with a refreshing citrus flavor.
- Mix cranberries with raspberries or blackberries for a unique flavor combination and a slightly sweeter tart.
- Add a pinch of cinnamon, nutmeg, or ground ginger to the filling for a warm, spiced flavor.
- Substitute almond flour with sunflower seed flour for a nut-free version while maintaining a similar texture.
- Add 2 tablespoons of unsweetened cocoa powder to the almond crust for a rich, chocolatey twist.
- Top the chilled tart with sugar-free whipped cream or a dollop of mascarpone for added creaminess.
- Make individual-sized tarts using a muffin tin or mini tart pans for easy serving and portion control.
- Replace butter with coconut oil in both the crust and filling to make the tart dairy-free.
More Keto Cranberry Recipes
Make the most of cranberry season with this low carb recipes:
Cranberry Curd Tart With Almond Crust
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Ingredients
Almond Crust
- 2 cups almond flour
- ¼ cup allulose or other low carb sweetener
- 5 tablespoons melted butter
- ¼ teaspoon salt
Cranberry Curd Filling
- 12 oz cranberries
- 1 cup allulose or other low carb sweetener
- 1 orange, just the peel
- ½ cup butter, cut into pieces
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Make the Tart Crust
- Preheat the oven to 180C/350F degrees and line a tart pan with a removable bottom, with parchment paper.
- In a mixing bowl, combine almond flour, sweetener, and salt. Stir in melted butter until evenly mixed.
- Press the mixture into the tart pan, spreading it evenly across the base and up the sides.
- Bake for 10–12 minutes until lightly golden. Remove from the oven and let cool.
Make the Cranberry Curd Filling
- In a medium saucepan over medium heat, combine cranberries, sweetener, and orange peel. Cook, stirring, until the cranberries burst and soften (about 10 minutes).
- Remove from the heat, and remove the orange peels. Blend the cranberry mixture with an immersion blender.
- Return the puree to the saucepan and add butter, salt and vanilla extract. Stir over low heat until the butter melts.
- Whisk the eggs and egg yolks in a small bowl, then slowly add a few spoonfuls of the warm cranberry mixture to the eggs, whisking constantly to temper them.
- Gradually pour the tempered eggs back into the saucepan, whisking continuously. Cook on low heat, stirring, until the curd thickens and coats the back of a spoon (about 8–10 minutes).
- Remove from heat and press through a fine-mesh strainer for a silky texture.
Assemble the Tart
- Pour the cranberry curd into the cooled crust and spread evenly.
- Bake at 325°F (160°C) for 10 minutes to set the filling slightly.
- Remove from the oven and let the tart cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Garnish with fresh cranberries, a sprinkle of powdered sweetener, or whipped cream if desired. Slice and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
