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.
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.
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.
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.
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.
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!