Chocolate Cranberry Curd had become an absolute favorite for the holidays at the bakery. Besides its vibrant color, the taste and texture are outstanding. We used it in tarts, cakes and petit fours. Room permitting, we would freeze cases of cranberries at the end of the season in order to get a head start the following season and test new recipes during the year.
I love cranberries so much that the staff would have to make me take some of the cranberry desserts off the menu so we could put other seasonal items on. There is nothing like the sweet tart taste and the intense red color enclosed in a deep chocolate brown glaze.
The tart itself is easy to make with its press in crust which means no rolling. The cranberry curd itself has one extra step as you have to cook the cranberries and puree them before actually making the curd. The glaze is a simple matter two ingredients which make the perfect finish.
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Pick over the cranberries for the odd ones that need to be discarded. To prevent them from rolling all over your kitchen (like they did in ours before we figured this out), place them in a jelly roll pan or rimmed baking sheet where they will be in one layer. You can see all of them and shaking the pan will turn them over to make sure no bad ones are hiding. It saves a lot of time chasing them around the floor. They have a way of going directly under the most difficult area to reach. Cranberries have so much natural pectin, the curd sets up very firmly without the addition of gelatin.
We used the chocolate press in crust for myriad recipes. Its ease of preparation made it a favorite. The processor makes it even easier to put together.
The beauty of this Chocolate Cranberry Tart is it can be made ahead weeks ahead and frozen. Defrost it in the refrigerator. It can sit at room temperature for hours and should be served barely cool or at room temperature for the best flavor profile.
Chocolate Press in Shell 
1 cup all purpose flour
½ cup cake flour
¼ cup cocoa
½ cup sugar
½ teaspoon baking powder
1 stick butter, cold and cut into small pieces
1 egg
1 egg yolk
Preheat oven to 350 degrees. Spray the bottom of an 11”x1” quiche pan with removable sides in the center only. Set aside.
Combine flours and cocoa in bowl of mixer. 
Mix briefly to combine.
Add butter 
and cut in until very fine. 
Add sugar and baking powder. 
Mix to combine. 
Add egg and egg yolk; 
mix until it balls up and rides the blade.
Remove from the processor and divide in half. 
Diivide one half into 2 pieces. Roll one piece into a rope and press it in evenly along one side of the pan. 
Repeat with the second half of dough. Overlap the seams and seal well so no seam shows. 
Press the remainder of the dough into the bottom of the pan. 
Seal the edges very well so no line shows.
Prick the shell before baking.
Bake approximately 10 to 12 minutes or until completely baked. Cool completely.
Note: This can be made in a food processor or a mixer. The instructions are the same but the food processor will be a lot faster.
Cranberry Curd
12 ounce bag fresh or frozen cranberries picked over
1 cup sugar (7 ounces or 200 grams)
2 tablespoons water
5 egg yolks (3 ounces or 85 grams)
1 tablespoon lemon juice
1 stick unsalted butter, cold and cut into pieces (4 ounces or 114 grams)
Place the cranberries in a rimmed baking sheet and pick over. Shake the tray to move the berries around.
Place the cranberries in a saucepan with sugar and water over low heat until the cranberries are very soft and some of them have popped. Stir frequently as this will be very thick and can scorch.
Immediately, puree them in a food processor (by batches if necessary). Puree for several minutes to get the skins as fine as possible. There will be tiny specs of red which is as it should be. If you prefer to remove the skins, strain the puree before proceeding. Add the yolks and lemon juice to the processor and process briefly.
Place the cranberry mixture in the top of a double boiler and add the butter. 
Bring the water underneath to a boil. Stir the curd constantly until an instant read thermometer reads 170 degrees.
Immediately pour into the cooled crust. 
Smooth the top. 
Cover directly with film and refrigerate for several hours or preferably overnight.
Yield: 2 ¼ cups
Chocolate Cream Glaze
⅔ cup heavy cream
5 ounces semisweet chocolate, cut into small pieces (140 grams)
Bring the cream to a simmer. Submerge the chocolate.
Allow to sit for 4 to 5 minutes then whisk gently to smooth the chocolate completely.
Remove the film from on top of the cranberry curd. Pour the glaze in the center and move it out to the edge of the curd with an offset spatula.
Refrigerate if using within a day or two. Freeze for up to a month for longer storage.
To remove the tart from the shell, place the tart on a wide can. Slide the side down.
Place the tart on a solid surface. Insert a metal spatula between the bottom of the crust and the bottom of the pan. Go around the bottom to release it and and move the tart to a serving tray or cardboard round with two spatulas, one placed on each side.
Cynthia Egyed says
Oh my God was this ever delicious! I made it for Christmas Day parties and everybody loved it. I have one question, though. Why does the butter have to be chilled for the cranberry curd, if you’re only going to melt it? Thanks
Helen S Fletcher says
Hi Cynthia, the butter in all curds is cold to slow down the melting of it. If you put in melted butter or even really soft butter it can change the texture of the curd. The butter needs to be incorporated slowly and the only way to do that is to use cold butter.
Carol Magill says
Absolutely perfect! Made a day ahead of Christmas Eve and added the ganache a few hours before company arrived… stressless and a stunner presentation. Lots of ohhh and ahhhs before it was even sliced! Recipe directions could not be more precise and easy. My crowd was age 10 to 70 and everyone loved it. Put this in your dinner party rotation— it’s sure to be a hit!
Helen S Fletcher says
What a wonderful Christmas gift. Thank you so much Carol.
Rosa says
Hello Helen, this tart was on my Thanksgiving dessert table. It was a success! Thank you for the detailed instructions and the pictures. I did not have a quiche pan with removable bottom. I served it on the baking mold, and no one minded at all. I will be making this recipe again for Christmas. Thank you for a wonderful recipe.
Helen S Fletcher says
Thank Rosa for both of these. I appreciate you and am happy the desserts were a bot a success.
Becca says
Hello,
Thank you for this recipe and the instructions are fantastic! I plan to make this for a ladies Christmas luncheon. One of the guests are GF and I wondered, In your experience, do you think there might be a little extra curd to make a ramekin without the crust for this guest? Or should I double the curd recipe and jar the remaining?
Helen S Fletcher says
Hi Becca - It will take all the curd to fill the shell. You could make 1 1/2. In that case use 7 egg yolks that would work. If you wanted to add chocolate for the GF person, use this recipe for Flourless Chocolate Raspberry Cookies but don't sandwich them.
Soap says
Hello, is there a way of knowing when the curd is ready without a thermometre? Thanks
Helen S Fletcher says
It will be thick.
Sharon says
Omg! I wasn't gonna bake this year!!! But ZZNOW I HAVE TO!!! This looks amazing!!!
Helen S Fletcher says
Hi Sharon - you have to! This post is my most used post during the season. Hop on the bandwagon. You won't be sorry.
Anya says
Hello! Can I put the chocolate glaze under (instead of over) the cranberry curd? I want to see the beautiful red color :). If yes, I assume the chocolate has to cool and set before adding the curd? Thanks!
Helen S Fletcher says
HiAnya - the chocolate is on top to prevent the curd from drying out. They will see it when the tart is cut and served.
Amy says
Just as I went to start making this, I realized that you don't list weights for ingredients. Sigh. Is there a version anywhere that has weights instead of volume? I'm reluctant to try to find another recipe at this point. Thanks!
Helen S Fletcher says
Hi Amy - this is an older recipe but is one of the most popular on my site. In all the years no one has had a problem with just the volume measurement. And thousands of people have made this. I agree that weighing is the best way to bake but I canont change it at this point. It has to do with the google rating. If you google the name you will see it at the top of the page. Changing it in any way risks losing that rating. I think you will miss out on a great dessert but unfortunately, I can't change it.
Hélène Jaillet says
Just discovered your site with wonderful recipes and very well written instructions. The cranberry curd tart is absolutely delicious and perfect for thanksgiving. Thank you so much for all your baking help.
Btw, I just saw your address in Seattle. Are you still there? I’m in Bothell and would love to stop by next time I’m in the city.
Best,
Hélène
Helen S Fletcher says
Hello Hélène - Welcome and thank you for the kind words. I am not in Seattle, that is my address of record.
Diana Cardillo says
How do I print a copy of this recipe?
Helen S Fletcher says
Hi Diana, go to the bottom of the recipe and just above More Cakes is a print button in green. Just click on that.
Patricia Riebold says
I was unsuccessful getting the crust to cover the bottom of the tart pan I needed about 1/4 more dough. Not sure what I did wrong. I weighed the dough to make sure it was cut exactly in half. I will give it another try tomorrow.
Helen S Fletcher says
Hi Patricia, Without seeing pictures, my guess is you are not pressing in thin enough. As this is the most popular holiday tart and no one has mentioned this I'm pretty sure you just need to press the dough out further or thinner. You can also always gather it up and start again. As you an see in the pictures it does cover.
Deanna Woods says
This tart looks lovely. I’m wondering what I could substitute for the flour so that it’s gluten free (having celiac guest for dinner tomorrow). I saw the link in your NYT post. Thanks in advance
Helen S Fletcher says
Hi Deanna, I haven't done it but a measure for measure gluten free flour should work. Depending upon the mixture you might have to add a bit more of the mix or a bit more egg (just whisk and egg together so no white is showing and add a little at a time until it will roll nicely.
Deanna Woods says
Thank you so much!
Barbara C says
I've just made this tonight but not sure how to serve it tomorrow -- I know the center lifts out easily but then do I slide it off the bottom part of the pan? We don't want to slice pieces on the pan surface, right?
Also, importantly, I somehow didn't realize that when pressing the chocolate crust into the pan, it's important to push up the sides along the fluted edges to make them narrower and higher, so that it's easier to contain all the cranberry curd filling. Perhaps it was obvious to others, but spelling it out would be helpful.
Helen S Fletcher says
Hi Barbara, Did you not see the photos regarding making the crust? They were within the post with the phtos. The sides are not narrower but are very necessary. Did you just print the recipe without looking at the photos? I don't know how to be more helpful. You are correct in that there were no instructions on releasing the tart and removing it from the bottom. They have been added.
Nicholas Hodges says
Thank you so much for this recipe. I have made it 3 times and it is such a crowd pleaser. I follow your instructions to the letter and it turns out perfectly. It's deceptively easy, which is such a treat in baking. Thank you Helen.
Nick
Helen S Fletcher says
Hi Nick, You are so kind to let me know. This is a personal favorite since I can't seem to pass up cranberries no matter in what form. My staff at the bakery used to have to constrain me because I wanted to feature them so many ways.