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Custard Tart

Easy and Festive Custard Tart with fresh Cranberry and Orange

  • Author: Rachelbakesathome
  • Total Time: 75 minutes
  • Yield: 8 to 10 slices 1x


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. 


Units Scale


  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)



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. Optional: Place 1 tbsp apricot jelly to microwave safe bowl and heat for 15-30 seconds. Use pastry brush to glaze the cranberries in the custard with the 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. 


  • 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
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Custard, Tart, Pastry, Dessert, Holiday, Festive, Crema Lusso, Easy Recipe, Women Owned Business

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