Why You’ll Love This Recipe
The Orange Cranberry Ginger Tart is a vibrant, flavour-packed holiday dessert that brings brightness and warmth to the winter table. Combining the tang of cranberries, the citrusy lift of orange, and the cosy spice of ginger, this tart offers a beautifully balanced profile that feels both refreshing and comforting. I’ve prepared similar citrus-berry tarts for winter gatherings, and guests always appreciate the contrast they bring to rich holiday mains. Once, when I needed to loosen the filling slightly, I used a splash of almond milk instead of regular milk, and it blended perfectly without compromising the texture—proof that this tart is delightfully forgiving. With its ruby-glossed cranberries, aromatic filling, and buttery crust, this dessert shines as a festive finale for Christmas dinners, holiday parties, or even a quiet seasonal tea. It looks elegant but remains approachable, making it an ideal recipe for both novice and experienced bakers.
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Orange Cranberry Ginger Tart: A Bright, Spiced Winter Dessert with Festive Flair
- Total Time: 2 hours (including chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
Orange Cranberry Ginger Tart is a bright and festive holiday dessert featuring a zesty orange-ginger crust, a sweet-tart cranberry curd filling, and a glossy citrus finish.
Ingredients
- Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, cubed
- 1 tablespoon finely grated orange zest
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1–2 tablespoons cold water
- Cranberry Filling:
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 eggs
- 2 egg yolks
- 4 tablespoons butter
- Topping:
- Orange zest for garnish
- Sugared cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- To make the crust, combine flour, sugar, orange zest, ginger, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add cold water as needed until dough comes together. Press into tart pan and prick with a fork.
- Bake 15–18 minutes, then let cool.
- For the filling, combine cranberries, sugar, orange juice, water, and lemon juice in a saucepan. Cook over medium heat until cranberries burst and mixture thickens, about 10 minutes.
- Blend the cranberry mixture until smooth, then strain for a silky texture.
- In a bowl, whisk eggs and egg yolks. Slowly add warm cranberry mixture while whisking.
- Return mixture to saucepan and cook on low heat until thickened, about 5–7 minutes.
- Remove from heat and stir in butter until glossy.
- Pour cranberry curd into cooled crust and smooth top.
- Bake the filled tart for 10 minutes to help set.
- Cool completely, then chill 1–2 hours before serving.
- Garnish with orange zest or sugared cranberries.
Notes
- Straining the cranberry curd creates the smoothest texture.
- Add extra orange zest for a stronger citrus flavor.
- Use a microplane to zest the orange finely.
- The tart slices best when fully chilled.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking / Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Tart Crust (Homemade or Store-Bought)
A buttery tart crust provides structure and richness, serving as the perfect base for the citrus-spiced filling.
Cranberries
Fresh or frozen cranberries bring tart intensity and vibrant colour, creating a bold and festive topping.
Orange Juice
Orange juice adds natural sweetness and citrus brightness that balances the cranberry tartness beautifully.
Orange Zest
Fragrant orange zest deepens the citrus notes throughout the tart, pairing seamlessly with warm spices.
Ginger
Fresh or ground ginger adds gentle heat and a wintery warmth that complements both citrus and cranberries.
Sugar
Sugar sweetens the filling and helps the cranberry mixture thicken to the ideal consistency.
Cornstarch
A small amount of cornstarch ensures the fruit topping sets with a glossy, sliceable finish.
Cream Cheese
Cream cheese provides a creamy, tangy layer beneath the cranberry topping, adding smoothness and contrast.
Heavy Cream
Whipped heavy cream lightens the filling and contributes a velvety texture.
Vanilla Extract
Vanilla extract rounds out the flavours and adds subtle warmth to the cream layer.
Salt
A pinch of salt enhances overall flavour and balances the sweetness.
Directions
Begin by preparing your tart crust. If using a homemade crust, blind bake it at 350°F until golden and fully set. Allow the crust to cool completely before adding the filling to prevent melting or sogginess.
To prepare the cranberry-orange topping, combine cranberries, sugar, ginger, and orange juice in a saucepan over medium heat. Cook until the berries burst and the mixture begins to thicken. Add orange zest and stir. Mix cornstarch with a small amount of water, then stir it into the cranberry mixture. Continue cooking until glossy and slightly thickened. Remove from heat and allow to cool completely.
For the cream layer, beat the cream cheese until smooth. Add sugar, vanilla extract, and a pinch of salt. Whip the heavy cream separately until soft peaks form, then fold it gently into the cream cheese mixture. Spread this creamy filling evenly over the cooled crust.
Spoon the cooled cranberry-orange mixture over the cream layer, smoothing it gently or leaving natural swirls. Refrigerate the tart for at least 2 hours to allow the layers to firm and flavours to meld before slicing and serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This tart serves approximately 8 to 10 people. Preparation takes about 30 minutes, with an additional 2 hours of chilling time. Add a further 20–25 minutes for baking if preparing a crust from scratch.
Storage/reheating
Store the tart covered in the refrigerator for up to three days. The fruit topping keeps well when chilled, and the crust maintains its structure. This tart should be served chilled. Reheating is not recommended, as the filling will lose firmness.
Variations and Customizations
Gingerbread Crust
Use crushed gingerbread cookies mixed with butter for a warmly spiced base.
Triple Citrus Twist
Add lemon or grapefruit zest along with orange for layered citrus brightness.
Almond Cream Layer
Add a touch of almond extract to the cream layer for nutty depth.
Cranberry-Apple Fusion
Add diced apples to the cranberry mixture for extra sweetness and texture.
Spiced Cranberry Topping
Include cinnamon, cardamom, or cloves to enhance warm winter notes.
White Chocolate Drizzle
Finish with melted white chocolate drizzled across the top for extra richness.
Sugared Cranberries
Decorate the tart with sparkling sugared cranberries for a beautiful frosted finish.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly and cook down beautifully.
Do I need to blind bake the crust?
Yes, blind baking ensures a crisp base for the creamy filling.
Can I make this tart ahead of time?
Absolutely; it keeps well overnight in the refrigerator.
Can I reduce the sweetness?
Yes, adjust the sugar in both layers to your taste.
Can I freeze the tart?
Freezing is not recommended due to the creamy filling.
Can I use orange marmalade instead of fresh cranberries?
Yes, but the flavour will be sweeter and less tart.
Can I use whipped topping instead of heavy cream?
Yes, though the texture may be slightly lighter.
How do I prevent the cream layer from softening?
Ensure the crust is fully cooled before adding the cream filling.
Can I omit the ginger?
Yes, but it adds wonderful warmth and depth to the tart.
Should the tart be served cold?
Yes, serving it chilled allows the layers to stay firm and refreshing.
Conclusion
The Orange Cranberry Ginger Tart is a bright, elegant dessert that captures the very essence of winter celebrations. With its creamy base, tangy fruit topping, and warm ginger notes, it delivers both comfort and sophistication. This tart is simple to prepare, visually striking, and wonderfully versatile—perfect for holiday meals, festive gatherings, or seasonal entertaining. Whether shared with loved ones at Christmas or enjoyed during a quiet winter evening, this tart brings warmth, colour, and flavour to every bite. Enjoy making it part of your holiday dessert traditions.
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