Looking for a holiday dessert that’s stunning, delicious, and gut-friendly? These Cranberry Curd Tarts are the perfect treat for those following the Specific Carbohydrate Diet (SCD), GAPS Diet, or Paleo lifestyle. Made without refined sugar and featuring a brand-new SCD-friendly cookie crumb crust, these tarts are not only beautiful but also nourishing and satisfying. The silky cranberry curd pairs perfectly with a crisp, sweet crust, creating a dessert that will wow your family and friends this holiday season.
This was my first time making this recipe, and I’m thrilled with how it turned out. I also experimented with a new method for the crust, swapping out the standard almond flour crust for one made from my SCD vanilla snack cookies. The result? A durable, crispy crust that holds up beautifully, even overnight!
Read on for step-by-step instructions, tips, and the final recipe so you can make this stunning dessert in your own kitchen.
Why Cranberry Curd Tarts?
Cranberries and oranges are a classic flavor combination, especially around the holidays. Cranberry curd offers the same luscious texture as lemon curd but with a beautiful, festive color and tangy-sweet flavor. Plus, these tarts are:
- Gut-Friendly: SCD, GAPS, and Paleo approved
- Naturally Sweetened: Made with honey instead of refined sugar
- Grain-Free: Perfect for those avoiding gluten and grains
- Perfect for Entertaining: Elegant and easy to serve as individual mini tarts
Whether you’re hosting a holiday dinner or need a special dessert for a family gathering, these tarts are sure to impress.
Why Cookie Crumb Crust?
If you’ve made almond flour crusts before, you know they can sometimes turn out soft, crumbly, and even soggy when combined with fillings. That’s why I decided to take a different approach for these Cranberry Curd Tarts and use pre-made SCD-friendly cookies as the base. Specifically, I used my Crunchy Vanilla Almond Flour Snack Cookies, which are already baked to a firm and crispy texture.
Advantages of Using SCD Cookies for the Crust:
- Durability: Unlike traditional almond flour crusts that rely on added honey and butter, using pre-baked cookies creates a crust that stays crisp and holds its shape beautifully, even when filled with curd.
- Less Sweetener: Since the cookies are already sweetened with honey, there’s no need to add extra sweetener to the crust. This helps balance the flavors and reduces the risk of a soggy crust.
- Time-Saving: With pre-made cookies, you skip the step of mixing almond flour, butter, and honey to form a crust from scratch. Simply pulse the cookies into crumbs, mix with butter, and press into your tart pans.
- Better Texture: The result is a crust that mimics the classic graham cracker or cookie crumb crust but is entirely grain-free and SCD-legal.
This cookie crumb crust is a game-changer for grain-free baking. It’s crisp, flavorful, and easy to work with, making it perfect for tarts, cheesecakes, and other desserts.
Pro Tip: If you don’t have pre-made cookies, check out my recipe for Crunchy Vanilla Almond Flour Snack Cookies here or in my cookbook!
Ingredients
Here’s everything you need to make these Cranberry Curd Tarts:
For the Cookie Crumb Crust:
- 1 3/4 cups SCD-friendly vanilla snack cookie crumbs made with my Vanilla Snack Cookies for SCD
(Check out my cookbook or website for the cookie recipe) - 5 tablespoons butter, melted
For the Cranberry Curd:
- 2 cups fresh cranberries
- 1/2 cup orange juice
- 1/3 cup honey
- 4 egg yolks
- 4 tablespoons butter, cut into 4 pieces
For the Whipped Yogurt Topping:
- 1 cup SCD heavy cream yogurt (or coconut yogurt for Paleo)
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Frut Topping
I used my SCD Cranberry Sauce, but you could also use some chopped fresh fruit. I think raspberries would be especially good with this recipe.
Follow these simple steps to make your cranberry curd tarts:
Step 1: Make the Cookie Crumb Crust
- Place your SCD vanilla snack cookies in a food processor and pulse until they form fine crumbs (about 1 3/4 cups).
- Combine the cookie crumbs with 5 tablespoons of melted butter in a bowl. Mix well until the crumbs are evenly coated.
- Divide the mixture evenly among 8 mini tart pans (with removable bottoms) and press firmly into the bottoms and up the sides.
- Bake the crusts at 350°F for 12-15 minutes until they are golden and firm. Let them cool completely.
Pro Tip: The cookie crust stays crisp because the cookies are already baked, unlike almond flour crusts that can become soggy.
Step 2: Prepare the Cranberry Curd
- In a medium saucepan, combine the cranberries, orange juice, and honey. Cook over medium heat, stirring occasionally, until the cranberries soften and burst (about 10 minutes).
- Remove the cranberry mixture from heat and strain it through a fine-mesh sieve to remove the skins and pulp. You should have a smooth, vibrant cranberry puree.
- In a bowl, whisk the 4 egg yolks. Slowly temper the eggs by whisking in a small amount of the warm cranberry puree to prevent scrambling.
- Once tempered, return the egg mixture and cranberry puree to the saucepan. Cook over medium-low heat, whisking constantly, until the curd thickens (about 5 minutes).
- Remove from heat and stir in the butter, one tablespoon at a time, until fully incorporated.
The result will be a silky, smooth, and beautifully vibrant cranberry curd.
Step 3: Fill and Chill the Tarts
- Spoon the warm cranberry curd into the cooled tart shells, filling each one to the top.
- Refrigerate the tarts for at least 4-5 hours, or until the curd is set and firm.
Step 4: Make the Whipped Yogurt Topping
- In a chilled mixing bowl, combine the SCD heavy cream yogurt, honey, and vanilla extract.
- Whisk until the yogurt is light and fluffy, resembling whipped cream.
- Top each tart with fruit or cranberry sauce and a dollop of whipped yogurt.
The Final Result
The combination of the crunchy cookie crust, silky cranberry curd, and creamy whipped yogurt makes these tarts a show-stopping dessert for the holidays. The tartness of the cranberry balances beautifully with the sweet honey and buttery crust, while the whipped yogurt topping adds a light, creamy finish.
Tips for Success
- Crispy Crust: Don’t skip baking the crust. It ensures the tarts hold up well, even overnight.
- Straining the Cranberries: This step is essential for a silky curd. Use a fine-mesh sieve and press the cranberries through firmly.
- Egg Tempering: Whisking the eggs slowly with warm cranberry puree prevents them from scrambling. Take your time here!
- Storage: These tarts store well in the refrigerator for 2-3 days. The crust remains crisp, and the curd stays perfectly set.
These Cranberry Curd Tarts are a perfect addition to your holiday dessert table. Whether you’re following SCD, GAPS, or Paleo, this recipe proves that you don’t need refined sugar or grains to create a stunning, delicious treat. The vibrant color, creamy texture, and festive flavors make this a dessert you’ll come back to year after year.
I hope you give these tarts a try! Let me know how they turn out in the comments below or tag me on social media with your creations. I’d love to see them!
Happy Baking and Happy Holidays!
Festive Cranberry Curd Tarts (SCD, GAPS, Paleo-Friendly)
Equipment
- 8 mini tart pans (or use 1 8 or 9-inch tart pan or pie pan)
- 1 Saucepan
- 1 Electric Mixer (or stand mixer)
Ingredients
Cookie Crumb Crust
- 15 – 20 Almond Flour Vanilla Snack Cookies (need tomake 1¾ cup/260g of crumbs)
- 5 tbsp butter
SCD Cranberry Curd Filling
- 4 large egg yolks
- 2 cups fresh cranberries
- ½ cup freshly squeezed orange juice
- ⅓ cup honey
- 4 tbsp butter (cut into four pieces)
Topping
- ½ cup SCD Cranberry Sauce
- 1 cup SCD Heavy Cream Yogurt
- 1 tbsp honey
- ½ tsp vanilla
Instructions
SCD Cookie Crumb Crust
- Preaheat oven to 350℉/180℃
- Place cookies in food processor and process and pulse until they form fine crumbs
- Melt butter in small saucepan
- Mix the melted butter wtih the cookie crumbs until evenly coated
- Line tart pans with parchment liners
- Press crumbs into bottom of pan and a little up the sides (use the bottom of a glass or measuring cup to firmly press the crumbs into the pan – I forgot to do this in my video demo!)
- Bake for 15 minutes until crust turns golden brown and is not visibly liquidy – the curst will still be a little soft, but will harden as it cools
- Prepare the cranberry curd while the crust is cooking and cooling
SCD Cranberry Curd
- Whisk your egg yolks for several minutes until they
- In a medium saucepan, combine the cranberries, orange juice, and honey
- Bring mixture to a boil and then reduce heat to medium
- Cook over medium heat, stirring occasionally, until the cranberries soften and burst (about 10 minutes)
- Remove the cranberry mixture from heat and strain it through a fine-mesh sieve to remove the skins and pulp, you should have a smooth, vibrant cranberry puree
- Slowly temper the eggs by whisking in a small amount of the warm cranberry puree to prevent scrambling
- Once tempered, return the egg mixture and cranberry puree to the saucepan
- Cook over medium-low heat, whisking constantly, until the curd thickens (about 5 minutes)
- Remove from heat and stir in the butter, one tablespoon at a time, until fully incorporated
Fill the Tarts
- Spoon the warm cranberry curd into the cooled tart shells and spread into an even layer
- Refrisgerate for at least four hours to allow the curd to firm up
Whipped Topping
- Add heavy cream yogurt, honey, and vanilla to chilled mixing bowl
- Beat on high speed with an electric, or stand, mixer until yogurt is fluffy
Top Your Tarts
- Spread cranberry sauce (if using) over chilled curd
- Top with a dolop of whipped yogurt
Video
- Festive Cranberry Curd Tarts (SCD, GAPS, Paleo-Friendly) - December 17, 2024
- How to Make Perfectly Crunchy Vanilla Almond Flour Snack Cookies - November 30, 2024
- Creamy Yogurt Queso: A Flavorful SCD-Friendly Dip for All Occasions - September 1, 2024
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