Go Back

Ruby Crown Cranberry Custard Tart

A stunning holiday dessert featuring a silky vanilla custard and a tangy, glistening cranberry topping in a buttery shortcrust pastry.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 6 hours
Servings: 10 slices
Course: Dessert
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Sweet Shortcrust Pastry
  • 1.25 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 0.25 tsp fine sea salt
  • 0.5 cup unsalted butter cold and cubed
  • 3-4 tbsp ice-cold water
Vanilla Bean Custard Filling
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 1 vanilla bean seeds scraped
  • 4 large egg yolks
  • 0.66 cup granulated sugar
  • 0.25 cup cornstarch
  • 0.25 tsp fine sea salt
  • 2 tbsp unsalted butter at room temperature
Cranberry Ruby Crown
  • 12 oz fresh cranberries
  • 0.75 cup granulated sugar
  • 0.33 cup water
  • 1 strip orange zest about 2 inches long
  • 1 tsp cornstarch mixed with 1 tbsp water

Equipment

  • 9-inch Tart Pan
  • Food processor
  • Saucepan
  • Mixing bowls
  • Fine Mesh Sieve
  • Wire rack

Method
 

  1. Make Pastry: Pulse flour, sugar, salt. Add cold butter; pulse to crumbs. Drizzle in ice water until dough clumps. Form disc, chill 1 hr.
  2. Roll dough to 12" circle. Fit into 9" tart pan. Trim excess. Freeze 30 min. Preheat oven to 375°F (190°C).
  3. Blind Bake: Line shell with parchment, fill with weights. Bake 20 min. Remove weights, bake 12-15 min until golden. Cool completely. Reduce oven to 325°F (165°C).
  4. Make Custard: Heat cream, milk, vanilla seeds/pod until steaming. Steep 15 min, remove pod. Whisk yolks, sugar, cornstarch, salt until pale.
  5. Temper yolks with half the hot cream. Return all to saucepan. Cook over medium heat, whisking constantly, until very thick and bubbling.
  6. Off heat, whisk in room-temp butter. Strain custard into cooled shell. Smooth top, press plastic wrap on surface. Chill 4+ hours until set.
  7. Make Topping: Cook cranberries, sugar, water, zest over medium heat until berries pop, 8-10 min. Stir in cornstarch slurry; cook 2 min until glossy. Cool completely.
  8. Assemble: Spread cooled cranberries over set custard. Chill 1 more hour. Garnish with powdered sugar, serve with whipped cream.

Notes

For best results, ensure all components are completely cooled before assembly. Tart can be made 1 day ahead; store covered in fridge.