Easy and Festive Custard Tart With Fresh Cranberry and Orange

RachelBakesatHome
by RachelBakesatHome
8 Slices
1 hr 15 min

· Print Recipe Custard Tart Featuring Crema Lusso’s Ready-To-Use Dessert Mix

Did the holidays sneak up on you? I may not be able to help you with your Christmas shopping. However, I CAN help you with your New Year’s dessert table! This festive cranberry and orange custard tart is easy, foolproof, and utterly delicious. Tart, sugared cranberries plus fresh orange zest pair perfectly with the creamy flavor of Crema Lusso’s ready-to-use dessert mix.

Crema Lusso

Crema Lusso is a ready-to-use dessert mix that will change your baking and frozen treats for the better! The mix can be used for gelato/ice cream or as a genius substitute for dairy and even eggs in your baked goods. Want to know the best part? Crema Lusso is shelf stable! You can store the cartons in your pantry to use as needed and not have to worry about reorganizing the fridge to make room. Talk about convenience!

I discovered Crema Lusso over the summer after having a chance to try ice cream made using the product. It was love at first taste! The product is gluten free and made from clean ingredients. After more research, I learned the brand was a Certified Women’s Business Enterprise and Women-Owned Small Business. Seriously awesome! Once I got my hands on some cartons, I quickly realized the liquid mix stands in for so many staple ingredients in recipes. Recipe calls for milk? Add Crema Lusso instead! Recipe calls for cream? Add Crema Lusso. The mix can also stand in for several eggs in recipes.

Please note that I only work with and recommend brands I use and trust. Crema Lusso is the real deal. Truthfully, I haven’t found a more versatile, accessible product on the market that serves professional bakers as well as home bakers.


Custard Tart – Star Ingredients

Crema Lusso: Crema Lusso Original ready-to-use mix is the main ingredient in the tart filling. The mix stands in for the cream, the sugar, and half of the eggs usually called for in custard recipes. It reduces the recipe’s ingredient list and makes the process so much easier. The final result is a creamy, smooth, and beautifully textured custard.

Sugared Cranberries: Sugared cranberries are my favorite treat this time of year and are incredibly easy to make. All you need to do is coat cranberries in a simple syrup, let dry, and then roll the berries in sugar. Make sure to check out my quick and easy sugared cranberry recipe. Easy to throw together as you’re working on the gingersnap crust and custard filling.

Gingersnaps: Gingersnaps make up the delicious crust for this custard tart. The spicy ginger flavor goes perfectly with the cranberry and orange. Plus, the crust is so much easier to make than a regular tart pastry. If you don’t have gingersnaps on hand, you can use Biscoff cookies as a wonderful substitute.


Let’s Get Baking!

Materials Needed:

  1. 9.5 inch deep dish pie plate
  2. Food processor
  3. Rubber spatula
  4. Measuring cups
  5. Measuring spoons
  6. Zester
  7. Small mixing bowl
  8. Large mixing bowl
  9. Whisk
  10. Small microwave safe bowl
  11. Pastry brush

Ingredients:

Crust

  1. 1 1/2 cups of gingersnap crumbs (from about 12-15 cookies)
  2. 2 tablespoons unsalted butter, melted
  3. 1 tablespoon turbinado sugar
  4. 1 tablespoon cornstarch
  5. 2 teaspoons water
  6. 1/2 teaspoon kosher salt

Custard Filling

  1. 2 cups sugared cranberries (cranberries coated in simple syrup and rolled in granulated sugar)
  2. 1 cup fresh or frozen cranberries
  3. 2 eggs at room temperature
  4. 11 oz Crema Lusso Original
  5. Zest of 1 large orange
  6. 2 teaspoons ground ginger
  7. 2 teaspoons pure vanilla extract
  8. 1/2 teaspoon kosher salt
  9. 2 tablespoons all purpose flour
  10. 2 tablespoons cornstarch
  11. **1 tbsp apricot jelly for glaze (optional)

Custard Tart Process:

Prepare Crust:


Preheat the oven to 300F. Place 12-15 gingersnap cookies (depending on preferred thickness of crust) in a food processor and process the cookies into fine crumbs, about 45 seconds. Add the melted butter, turbinado sugar, cornstarch, salt, and water and pulse until the mixture holds together when pinched with fingers. About 20-30 seconds. Pour mixture out into 9.5 deep dish pie plate and press into the bottom and up the sides. Pack the mixture down as best you can. Bake in preheated oven for 8-10 minutes to set. Remove from oven and set aside.


Custard:

Increase oven temperature to 350F. In small mixing bowl, whisk together the cornstarch, flour, ginger, and salt. In a large bowl, whisk the eggs until well beaten and uniform in color. Whisk in the dried ingredients until smooth. Add the Crema Lusso, vanilla, and orange zest and whisk to combine. Add 1 3/4 cup sugared cranberries and 3/4 cup regular cranberries to bottom of the crust and pour the custard over the top.


Bake until custard is set with a slight wobble in the center, about 45 minutes. Let cool completely. Place 1 tbsp apricot glaze in a microwave safe bowl and warm for 15-30 seconds. Optional: Use a pastry brush to glaze the cranberries on top of the tart with apricot jelly for added shine. Garnish with remaining sugared and fresh cranberries and a sprig or two of rosemary, as desired. Best served at room temperature or chilled.

Have a safe and happy holiday season!

Easy and Festive Custard Tart With Fresh Cranberry and Orange
Recipe details
  • 8  Slices
  • Prep time: 20 Minutes Cook time: 55 Minutes Total time: 1 hr 15 min
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Ingredients
Crust:
  • 1 1/2 cups of gingersnap crumbs (from about 12-15 cookies)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon turbinado sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons water
  • 1/2 teaspoon kosher salt
Custard Filling:
  • 2 cups sugared cranberries (cranberries coated in simple syrup and rolled in granulated sugar)
  • 1 cup fresh or frozen cranberries
  • 2 eggs at room temperature
  • 11 oz Crema Lusso Original
  • Zest of 1 large orange
  • 2 teaspoons ground ginger
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • 1 tbsp apricot jelly for glaze (optional)
Instructions

Preheat the oven to 300F. Place 12-15 gingersnap cookies (depending on preferred thickness of crust) in a food processor and process the cookies into fine crumbs, about 45 seconds. Add the melted butter, turbinado sugar, cornstarch, salt, and water and pulse until the mixture holds together when pinched with fingers. About 20-30 seconds. Pour mixture out into 9.5 deep dish pie plate and press into the bottom and up the sides. Pack the mixture down as best you can. Bake in preheated oven for 8-10 minutes to set. Remove from oven and set aside.
Increase oven temperature to 350F. In small mixing bowl, whisk together the cornstarch, flour, ginger, and salt. In a large bowl, whisk the eggs until well beaten and uniform in color. Whisk in the dried ingredients until smooth. Add the Crema Lusso, vanilla, and orange zest and whisk to combine. Add 1 3/4 cup sugared cranberries and 3/4 cup regular cranberries to bottom of the crust and pour the custard over the top.
Bake until custard is set with a slight wobble in the center, about 45 minutes. Let cool completely. Place 1 tbsp apricot glaze in a microwave safe bowl and warm for 15-30 seconds. Optional: Use a pastry brush to glaze the cranberries on top of the tart with apricot jelly for added shine. Garnish with remaining sugared and fresh cranberries and a sprig or two of rosemary, as desired. Best served at room temperature or chilled.
Tips
  • If you don’t have gingersnaps on hand, Biscoff cookies make a great replacement.
  • No food processor? Place cookies in a large ziplock and use a rolling pin to crush into fine crumbs for crust
  • The apricot jelly is optional but adds a nice finish to the tart
RachelBakesatHome
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