Cranberry Curd Tart With Almond Crust
Servings: 8 slices
Calories: 375kcal
A stunning low-carb cranberry curd tart featuring a buttery almond flour crust and a vibrant, tangy cranberry filling. Perfectly balanced with sweetness and a hint of citrus, this elegant dessert is ideal for holidays or special occasions. It’s keto-friendly, easy to make, and sure to impress!
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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
We use a 8 inch tart pan with a removable bottom.
This serves 8 slices.
Store in the fridge and it should keep up to 5 days.
Nutrition
Serving: 1slice | Calories: 375kcal | Carbohydrates: 11g | Protein: 9g | Fat: 35g | Fiber: 4g | Net Carbohydrates: 7g