Cranberry Curd Almond Tart

Creamy, smooth and delectable Cranberry Curd Almond Tart.


In a saucepan over medium heat, combine the cranberries, orange juice, peel, and sugar. Cook for 10 minutes, or until cranberries have burst and softened. Strain through a fine mesh sieve into a bowl, pushing the cranberries against the sieve to squeeze out as much cranberry liquid as possible. Stir in the coconut oil and whisk until combined.

Whisk the eggs together in a separate bowl and then slowly whisk in 1/4 cup of the hot cranberry mixture to temper the eggs. Stir in another 1/4 cup of cranberry liquid, and then again two more times until you’ve mixed in one cup of the warm liquid. Whisk egg mixture back into the cranberry mixture and mix until fully incorporated.

Wipe out the saucepan (if needed) and pour cranberry mixture back in. Heat over low heat for 10 minutes until sauce is just bubbling and thickened. Turn off heat and let cool completely.

Preheat oven to 350°F.

In a large bowl, whisk together almond flour, salt, maple syrup, and melted coconut oil. Press into a tart pan, pushing up against the sides and evenly pressing it down as much as possible.

Bake in the preheated oven for 15 minutes or until slightly browned and dry to the touch. Set aside to cool completely.

Once tart crust is cool, pour in the cranberry curd. Bake in the oven for 10 minutes, just to set the curd.

Cool on a rack. Serve with whipped cream and sugared cranberries.