Slices of Creamy Cranberry Tart surround a can of Eagle Brand Sweetened Condensed Milk

Creamy Cranberry Tart

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.

Course Dessert
Cuisine American
Keyword cranberry, holiday dessert, Thanksgiving dessert
Prep Time 40 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 55 minutes
Servings 10 tart slices
Calories 310 kcal
Author Erin Parker, The Speckled Palate


Tart Shell

  • 1 cup chocolate graham cracker crumbs (8 sheets of Graham crackers)
  • 6 tablespoons unsalted butter , melted
  • 2 tablespoons granulated sugar

Tart Filling

Orange Whipped Cream

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon orange extract


Make the Tart Shell

  1. Preheat the oven to 350F. Spray a tart pan with nonstick cooking spray.

  2. In a small bowl, combine the graham cracker crumbs, unsalted butter and sugar. Stir until combined.

  3. Press into a 14”x4.5” tart pan, spreading out evenly and up the sides.

  4. Bake in the preheated oven for 12-15 minutes.

  5. Remove from the oven and let cool slightly.

Make the Tart Filling

  1. 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.

  2. Add the Eagle Brand Sweetened Condensed Milk to the cranberry mixture, stirring together.

  3. Transfer the cranberry mixture to a blender and blend until smooth.

  4. Add the egg yolks and egg, blending until smooth

  5. Bake 15-18 minutes or until the tart is set. (When you shake it, the filling should no longer jiggle.)

  6. When set, remove the tart from the oven and let it come to room temperature.

  7. When the tart has cooled, cover with plastic wrap and chill in the refrigerator for 2+ hours.

Make the Whipped Cream

  1. In a glass bowl, measure out the heavy whipping cream, powdered sugar and orange extract.

  2. Using a hand mixer (or a stand mixer), whip the cream until it is light and fluffy.

  3. Serve immediately or cover with plastic wrap and chill for up to a few hours.

Serve the Tart

  1. Carefully remove the tart from its pan.

  2. 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.)

  3. Dollop whipped cream on top of each slice and top with additional orange zest.

  4. Enjoy immediately.

Recipe Notes

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! 

Nutrition Facts
Creamy Cranberry Tart
Amount Per Serving (1 slice with whipped cream)
Calories 310 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 103mg 34%
Sodium 94mg 4%
Potassium 189mg 5%
Total Carbohydrates 34g 11%
Sugars 28g
Protein 5g 10%
Vitamin A 11.7%
Vitamin C 6.8%
Calcium 13.1%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.