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Cranberry Tart

Lemon curd lover? Then you’ll adore this powerfully pink cranberry version!



  • Heat the oven to 160C, place the hazelnuts on a baking tray and roast for 10 - 15 minutes until the skins darken and crack. Rub off the skins and leave the nuts to cool.

  • Grind the nuts in a food processor with half the rice flour until a coarse mixture forms. Add the remaining rice flour and salt and pulse briefly.

  • In a mixing bowl, cream the sugar and butter together until pale and thick then tip in the nut mixture and combine to form a dough. If too crumbly, add 1 - 2 tablespoons of softened butter or some cold water.

  • Press the dough into a tart pan, covering the bottom and the sides and prick the bottom with a fork and freeze for half an hour.

  • Heat the oven to 180C, bake the chilled tart for 15 minutes until lightly golden and leave to cool.

Cranberry Curd

  • Place the cranberries, sugar, juice of one orange and orange peel into a saucepan over a medium heat and simmer until the cranberries pop and soften. (Around 10 minutes). Sieve the liquid into a bowl.

  • Pop two eggs plus two egg yolks into a bowl and beat lightly, slowly whisk in the cranberry liquid and return the mixture to the saucepan over a low heat until almost bubbling and thick (Around 10 minutes). Leave to cool then pour over the crust, smooth the top and bake at 180C for 10 minutes. Leave the curd to set and cool before serving.

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