Creamy Cranberry Tart

Brighten up the holidays by making a Creamy Cranberry Tart! Calling for simple ingredients, this cranberry dessert recipe is creamy, tart and flavorful! Perfect for Thanksgiving, holiday parties, Christmas Eve and more, this Cranberry Tart is a tasty win.

Prep Time 40

Cook Time 30

Chilling Time 2

Total Time 3 10

Servings slices

Calories 422kcal

Ingredients

Tart Shell

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

Tart Filling

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 pure orange extract

Instructions

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

Combine the cranberries, orange zest and orange juice in a saucepan over medium heat.
Cook for 5-10 minutes or until the cranberries begin breaking down. Remove from the heat.
Add the sweetened condensed milk to the cranberry mixture, stirring together until combined.
Transfer the cranberry mixture to a blender and blend until smooth.
Add the egg yolks and egg, blending until smooth
Strain the cranberry mixture before pouring into the baked tart shell.
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.

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!

Make sure to wrap the tart tight in plastic wrap in the fridge so it does not form a film!

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