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Cranberry Vanilla Orange Tart

Creamy custard, sweet vanilla, and tart cranberry orange come together for this no-bake recipe!

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Doesn’t this Cranberry Vanilla Orange Tart look absolutely mouthwatering? I can’t believe how well this recipe turned out! I’ll admit, I was a little nervous to make a tart. However, once I rolled my sleeves up and dug in, things went a lot more smoothly than I thought! Plus, the end result was well worth the effort. Creamy custard, sweet vanilla, and tart cranberry orange come together for this no-bake recipe!

To get started, place Vanilla Wafers into a food processor and process until fine crumbs form. Add melted butter and pulse until crumbs are moistened. Then, press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.

While the crust is cooling, whisk together egg yolks, sugar, and cornstarch in a medium bowl and set aside. In a small bowl, mix the gelatin with 2 tablespoons of cold water. Set aside. Finally, in a medium saucepan, combine milk with another 1/4 cup of sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.

Unsplash.

Slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepan, whisking constantly. Heat over medium heat until thickened and bubbles start appearing on the surface. Next, whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks. Pour strained custard into the tart shell and refrigerate for 1 hour, until set.

Now it’s time for the topping! in a small saucepan, bring orange juice and the remaining 1/2 cup sugar to a boil. Add dried orange slices and cranberries and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften. Remove the tart from the refrigerator and decorate with orange slices and cranberries. Drizzle the tart with some of the leftover syrup. Place the tart back in the refrigerator for another hour, or until the candied oranges are set.

This is the perfect dish to surprise friends and family with! It might take a bit of an effort, but the end result is so delicious! Trust me, it’s worth the extra time!

Makes 8-10 servings

30m prep time

1h inactive

5
Rated 5 out of 5
Rated by 1 reviewers
Ingredients
  • 1 (11-ounce) box vanilla wafers - about 80 wafers
  • 6 tablespoons unsalted butter, melted
  • 6 large egg yolks
  • 1 cup sugar
  • 6 tablespoons cornstarch
  • 1 packet gelatin
  • 4 cups milk
  • 1/2 vanilla bean
  • 1 1/2 cups orange juice
  • 1/2 cup dried cranberries
  • One to two 3.5-ounce packages dried sweetened orange slices
Preparation
  1. Place Vanilla Wafers into a food processor and process until fine crumbs form. Add melted butter and pulse until crumbs are moistened.
  2. Press crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
  3. In a medium bowl, whisk together egg yolks, 1/4 cup of sugar and cornstarch. Set aside.
  4. In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
  5. In a medium saucepan, combine milk with another 1/4 cup of sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
  6. A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepan, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
  7. Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
  8. Pour strained custard into tart shell and refrigerate for 1 hour, until set.
  9. In a small saucepan, bring orange juice and the remaining 1/2 cup sugar to a boil. Add dried orange slices and cranberries and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
  10. Remove the tart from the refrigerator and decorate with orange slices and cranberries. Drizzle the tart with some of the leftover syrup. Place the tart back in the refrigerator for another hour, or until the candied oranges are set.

Recipe adapted from Food.

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