For a special Thanksgiving or Christmas dessert, there’s nothing more special than Cranberry Gingersnap Tarts. Tiny gingersnap and walnut cookie tart shells, filled with a silky cranberry curd filling are easy, delicious and perfect show-stoppers! And that vibrant cranberry color? They look just as fabulous as they taste!
Be still my heart!
NEW HOLIDAY TRADITIONS
It's tradition that every year we try something new on our holiday menus for Thanksgiving and Christmas. These Cranberry Gingersnap Tarts are so amazing that they will be making repeat appearances in the months to come - as long as I can find fresh cranberries!
The sweet and tart cranberry curd will wake up your taste buds, and the brilliant color will delight your eyes!
My favorite gingersnaps are Nyåkers and come in a pretty little tin from Sweden. They are super thin and crisp, and filled with the most glorious ginger flavor. If you can't find these, your favorite gingersnap cookies will work as well. For this recipe, you'll definitely want crisp gingersnaps, rather than chewy ginger cookies.
Spicy gingersnaps, combined with chopped walnuts, and a touch of brown sugar create a buttery, gingersnap cookie crust that is just heavenly!
CRIMSON CRANBERRY CURD
This one-of-a-kind Cranberry Curd filling starts with tart fresh cranberry puree, and mixed with eggs, extra egg yolks, sugar and lemon juice, and cooked until thick and bursting with sweet and tangy flavor. Fresh butter added silkiness and shine to the curd.
CAN I USE OTHER FRUIT CURDS IN THESE TARTS?
The gingersnap and walnut tart shells are also fabulous filled with other fruit curds. You can replace the Cranberry Curd filling with your favorite Lemon Curd, Lime Curd or Raspberry Lemon Curd filling.
PIES, TARTS OR TARTLETS...
Although these are magnificent as individual tarts, you can also prepare this recipe as a single pie, or tiny tartlets - for your favorite tea parties!
Gingersnap Tart Shells:
1-1/2 cups crushed gingersnap cookies (about 5 ounces)
1 cup walnuts
3 Tablespoons brown sugar
4 Tablespoons butter (melted)
Cranberry Curd Filling:
3 cups (12 ounce bag) fresh cranberries
1-1/2 cups sugar (divided)
3 large eggs (room temperature)
2 egg yolks (room temperature)
½ cup fresh lemon juice
4 Tablespoons (1/2 stick) unsalted butter (room temperature)
Fresh thyme sprigs
Sugared rosemary sprigs
HOW I MAKE THESE:
YIELD: Six four-inch tarts
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