Easy Gluten-Free Cranberry Tart

Cranberry Tart with slice cut out showing creamy filling.

Easy Gluten-Free Cranberry Tart

This Easy Gluten-Free Cranberry Tart is tangy and fruity with a buttery biscuit crust, topped with whipped cream clouds.

Prep Time15

Cook Time40

Chilling Time8

Total Time8 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 589kcal

Author: Georgina Hartley

Ingredients

450 g cranberries + 3 tablespoons water
500 g gluten-free biscuits*
200 g unsalted butter
Juice ½ lemon
8 egg yolks
397 g condensed milk 1 tin
400 ml whipping cream

Metric - US Customary

Instructions

Pre-heat the oven 180°C / 160°C fan assisted /gas mark 4 / 350°F.
Place the cranberries in a medium sized saucepan with the water and cook on a low heat for about 15 minutes, stirring occasionally until the cranberries have broken down.
Blend the cranberries until they are smooth then set aside in the fridge to cool completely.
Melt the butter in a small saucepan and leave to cool for a few minutes just so the butter is warm rather than hot which helps your biscuit base from becoming too greasy.
Whizz up the biscuits in a food processor then with the mixer still on pour in the melted butter until it combines with the biscuit crumbs to become a wet sandy texture.
Press the biscuit crust into a 23cm pie dish using the back of a spoon or measuring cup and push the base up the sides of the dish.
Bake the crust for 18 minutes then remove from the oven. Gently re-press and shape the biscuit crust which might have puffed up a bit and then leave to cool in the fridge to set whilst you make the filling.
Turn the oven down to 160°C / 140°C fan assisted /gas mark 3 / 320°F.
Whisk the cranberry puree, lemon juice, egg yolks and condensed milk together in a large mixing bowl.
Pour the cranberry filling into pie crust, smoothing out the top.
Bake the pie for 25 minutes, the cranberry filling should still be a little wobbly.
Leave to cool and set in the fridge overnight.
Whip the cream until thick and it can hold its shape then pipe over the top of the pie.
Serve chilled.

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Biscuits - I use gluten-free oat biscuits but you can use any. Hobnobs, digestive biscuits or graham crackers are also fine. If you like you could push the boat out and use Homemade Digestive Biscuits.
Biscuit Base - When you are melting the butter for the biscuit base leave it to cool for a few minutes just so the butter is warm rather than hot when you add it to your biscuit crumbs. This helps your biscuit base from becoming too greasy.
Fresh Cranberries - you can find these in the UK from November onwards. Usually in the berry aisle - next to the blueberries. Using frozen cranberries is absolutely fine too.
Whipping Cream - you can use double cream or heavy cream.
Make Ahead - The pie can be made up to 2 days ahead but whip and add the cream topping on the day you are serving.
Freeze - This tart can be frozen. It might be easier to freeze and store without the cream but if you have leftovers then these can be frozen in slices or whole. Defrost overnight in the fridge. In fact this tart is delicious still a little bit frozen!!!

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of tart, assuming the tart is cut into 12 servings.

Nutrition