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This post has been sponsored by Eagle Brand®. All thoughts and opinions are my own.
Brighten up your holiday dessert game by making a Creamy Cranberry Tart! Fresh cranberries and Eagle Brand® Sweetened Condensed Milk serve as the star ingredients of this tart, making it creamy, tart and flavorful! First, make a chocolate graham cracker crust. Then fill it with a creamy orange cranberry filling and bake. Perfect for Thanksgiving, holiday parties, Christmas Eve and more, this Creamy Cranberry Tart is a tasty wintertime dessert.
Real talk: The holidays are my favorite time of year because I love hosting our families and friends.
Even realer talk: I adore serving homemade goodies to the people I love… but I don’t want to spend all day (or even all afternoon) in the kitchen when I could be hanging out with my visitors.
If you agree with me, please consider making my Creamy Cranberry Tart this holiday season. It’s decadent and delicious without being too heavy. And it incorporates two of my favorite seasonal flavors: cranberry and orange.
The kicker is that it’s pretty easy to make, too! All you need is a little bit of time and some patience to not cut into it before it’s completely chilled. 😉
This tart has two stars—fresh cranberries and Eagle Brand Sweetened Condensed Milk.
And y’all, I’ve gotta tell you how excited I am to be working with Eagle Brand on this post because our family has loved and used this brand of sweetened condensed milk for years. We’ve used it in various dishes over the years and always have a can in the pantry.
In addition to being a family favorite, Eagle Brand Sweetened Condensed Milk adds a lovely creaminess to balance out the tartness of the cranberries. Which is exactly what this tart needs!
This tart is reminiscent of a cheesecake, with its crispy chocolate crust and creamy cranberry filling.
A really, really easy-to-make cheesecake.
It’s perfect for any size crowd gathering this season, too, assuming your crowd likes cranberries the way mine does.
Why did you use Eagle Brand Sweetened Condensed Milk in this recipe?
Fun fact: Eagle Brand was introduced in 1856 by Gail Borden (!!!). For more than 147 years, it has been the top-ranked sweetened condensed milk.
The ingredients are simple: just milk and sugar.
I choose Eagle Brand again and again because of the flavor and the straightforward ingredients. It delivers on flavor and adds such a lovely creaminess to dishes that is unparalleled.
I can’t find fresh cranberries. Can I use the frozen variety?
Yes! Frozen cranberries will work. You’ll have to cook them a little longer to get them to break down for the filling, but they shouldn’t be a problem.
I do not suggest dried cranberries in this recipe. Since this tart gets its lovely sweetness from the sweetened condensed milk, dried cranberries would make it too sweet. (I’ve never found a dried cranberry that was not sweetened.) In addition to this, they’d also need to be rehydrated and I just don’t know how that would work here.
Long story short: Fresh or frozen cranberries that are unsweetened work in this recipe. Dried cranberries do not.
My tart pan is a different size than yours. Can I still make this Creamy Cranberry Tart?
From my understanding, my tart pan is a standard tart pan, so this recipe should work in any other standard tart pan, no matter the shape.
Can I use chocolate wafer cookies instead of graham crackers for the crust?
Absolutely! If you want to use what you’ve got on hand, it should work just fine.
Just be sure to grind up the cookies finely so that they can mix with the other crust ingredients easily.
What do I need to make this Creamy Cranberry Tart?
- Food processor for breaking down the chocolate graham crackers
- 14”x4.5” nonstick tart pan
- Citrus juicer
- Citrus zester
- Blender to blend up the filling
- Liquid measuring cup
- Hand mixer to make the whipping cream
Can I make this tart in advance?
This tart is actually better if made in advance because then it has ample time to chill.
You can make it 1-2 days ahead of your gathering. When the tart cools, cover with nonstick plastic wrap and refrigerate.
When it’s time to serve the tart, remove the tart from the refrigerator, slice with a sharp knife, make the whipped cream and serve immediately.
What can I serve with this cranberry dessert?
Now who’s ready to whip up a tart for the people they love?
Scroll on down to learn how simple and delicious this Creamy Cranberry Tart is!
Brighten up your holiday dessert game by making a Creamy Cranberry Tart! Fresh cranberries and Eagle Brand Sweetened Condensed Milk serve as the star ingredients of this tart and make it creamy, tart and flavorful! First, make a chocolate graham cracker crust. Then fill it with a creamy orange cranberry filling and bake. Perfect for Thanksgiving, holiday parties, Christmas Eve and more, this Creamy Cranberry Tart is a tasty wintertime dessert.
- 1 cup chocolate graham cracker crumbs (8 sheets of Graham crackers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 ½ cups fresh cranberries
- Zest of 1 navel orange
- 3 tablespoons orange juice, freshly squeezed
- 14 oz. Eagle Brand® Sweetened Condensed Milk
- 2 egg yolks
- 1 egg
Orange Whipped Cream
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon orange extract
Make the Tart Shell
- Preheat the oven to 350F. Spray a tart pan with nonstick cooking spray.
- In a small bowl, combine the graham cracker crumbs, unsalted butter and sugar. Stir until combined.
- Press into a 14”x4.5” tart pan, spreading out evenly and up the sides.
- Bake in the preheated oven for 12-15 minutes.
- Remove from the oven and let cool slightly.
Make the Tart Filling
- In a saucepan over high heat, combine the cranberries, orange zest and orange juice. Cook for 5-10 minutes or until the cranberries begin breaking down. Remove from the heat.
- Add the Eagle Brand Sweetened Condensed Milk to the cranberry mixture, stirring together.
- Transfer the cranberry mixture to a blender and blend until smooth.
- Add the egg yolks and egg, blending until smooth
- Bake 15-18 minutes or until the tart is set. (When you shake it, the filling should no longer jiggle.)
- When set, remove the tart from the oven and let it come to room temperature.
- When the tart has cooled, cover with plastic wrap and chill in the refrigerator for 2+ hours.
Make the Whipped Cream
- In a glass bowl, measure out the heavy whipping cream, powdered sugar and orange extract.
- Using a hand mixer (or a stand mixer), whip the cream until it is light and fluffy.
- Serve immediately or cover with plastic wrap and chill for up to a few hours.
Serve the Tart
- Carefully remove the tart from its pan.
- Using a sharp knife, slice the tart into 10 slices. (I like to cut mine into triangles, but you can slice it however makes you happy.)
- Dollop whipped cream on top of each slice and top with additional orange zest.
- Enjoy immediately.
Easy entertaining tip: Make this tart 1-2 days in advance of a gathering to make day-of prep significantly easier! The tart has to be chilled after baking, so chilling it for a day or two works nicely!
Serving Size:1 slice with whipped cream
Amount Per Serving: Calories: 421 Total Fat: 21g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 106mg Sodium: 213mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 2g Sugar: 44g Sugar Alcohols: 0g Protein: 8g