This Reduced Sugar Cranberry Curd Tart is bursting with flavor!! The crust is sweet and crunchy while the filling is smooth and tangy. It is so bright, and sunshiney, it just about makes the clouds and rain go away.

The tart is stunning to look at and is a good addition to any holiday menu. We really loved the juxtaposition of flavors and texture in this tart. It might seem like the filling is a bit thin, but it ends up being the perfect amount!

What is a curd anyhow? How do you it?

Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste. … Additionally, unlike custards, curds are not usually eaten on their own.

Thank you to https://en.wikipedia.org/wiki/Fruit_curd for a good account and history on what and how fruit curds are!

This Reduced Sugar Cranberry Curd Tart is diabetic friendly! Or at least it it tries to be

This is another low sugar recipe for both our diabetic followers, as well as anyone who is wanting to cut back on sugar during the holidays. There is only 1/4 cup of real sugar in the filling of this tart. Stevia is the ingredient in this recipe that helps make it a reduced sugar dessert.

Now to the part of “or at least it tries to”.

This Reduced Sugar Cranberry curd does use Stevia and is a better choice for diabetics. We make the crust, however, with ginger snap cookies and it takes about 14 of them to make the crust.

We were trying to find a recipe that wasn’t just a pie, something different, but still made with Stevia. And a Reduced Sugar Cranberry Curd Tart sounded perfect! So it is lower in sugar but keep in mind the crust factor.

It kinda counts, right?

Giving credit where it is due

Many thanks to http://www.allrecipes.com for this recipe. We really like this recipe. It is easy to follow and the direction are clear.

The best part? It is not difficult to make and is fairly quick to prep. We spent more time crushing gingersnaps than in the prep for this tart. Really, what are those gingersnaps made out of? We got our work out getting them suckers crushed!

We used fresh cranberries instead of frozen berries, it was just a really simple process. We do recommend that you let the tart cool, as directed, but then chill in the fridge for 2 or 3 hours. The filling will set better, and the flavors fuse together while chilling.

Wrap up and last minute thoughts on this Reduced Sugar Cranberry Curd Tart

We really liked the flavors and textures of this dessert. The use of Stevia makes this is a diabetic friendly dessert and is a good addition to our Thanksgiving menu.

The tart came out gorgeous! The bright red from the cranberries make this dessert very festive.

Looking for other diabetic friendly recipes? Check out our Baked Apple Pie with Stevia and Pumpkin Gingerbread with Stevia! Both are excellent choices for the upcoming holidays!

Let us know how these recipes turned out for you!

Love

The Morgan Sisters

Reduced Sugar Cranberry Curd Tart

Recipe by Tanya MorganCourse: DessertCuisine: American

Servings

8

servings

Prep time

40

minutes

Cooking time

25

minutes

Calories

310

kcal

Total time

1

hour 

5

minutes

This Reduced Sugar Cranberry Curd Tart is so flavorful with the sweet and crunchy crust with a smooth and tangy filling.

Ingredients

• 1½ cups gingersnap cookie crumbs
  
  ¼ cup Sugar In The Raw®
  
  ¼ cup Stevia In The Raw®
  
  ¼ teaspoon fine sea salt
  
  4 tablespoons butter, melted
  
  CRANBERRY CURD
  
  12oz bag fresh or frozen cranberries
  
  ½ cup Sugar In The Raw®
  
  ½ cup Stevia In The Raw®
  
  Finely grated zest of 1 orange
  
  ½ cup fresh orange juice (from about 2 large oranges)
  
  6 tablespoons unsalted butter, cut into small pieces
  
  3 large eggs, beaten
  
  GARNISH
  
  ¾ cup Sugar In The Raw®, divided
  
  ½ cup fresh or frozen cranberries
  
  Thin strips orange zest

Directions

• Preheat oven to 350℉. Spray a 9” two-piece tart pan with cooking spray.
  
  In a medium bowl stir together cookie crumbs, sugar, stevia, salt, and butter.
  Press mixture evenly in bottom and up sides of tart pan. Bake until set, about 15 minutes.
  
  In a medium saucepan combine cranberries, sugar, stevia, and orange zest and juice.
  Bring to a simmer over medium-high heat and cook until cranberries burst, about 8 minutes.
  
  Strain cranberry mixture through a sieve over a medium saucepan, pressing on berries to extract all the juice and pulp. Discard anything left in the sieve.
  
  Stir butter and eggs into cranberry puree. Cook, stirring constantly, over medium-low heat until mixture is steaming and thickened (about 170℉), then scrape into crust.
  
  Bake tart for 10 minutes, then transfer to a rack to cool completely.
  
  In a small saucepan combine ½ cup sugar and ½ cup water. Bring to a simmer, then take off heat, add cranberries, and let steep 10 minutes.
  
  Strain cranberries and transfer them to a rack to dry for 10 minutes.
  
  In a food processor pulse remaining ¼ cup sugar until finely ground. Roll cranberries in sugar to coat and place back on rack to dry for 10 more minutes.
  
  Before serving, garnish tart with cranberries and orange zest.
  
  

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