If you’re craving a dessert that’s as stunning as it is delicious, then you’re in for a treat with this Cranberry Phyllo Tart with Orange Custard Recipe. I absolutely love how the crisp, buttery phyllo layers play with the tangy cranberry and the silky orange-infused custard — it’s like a flavor party in every bite. Trust me, once you make this, you’ll want to serve it at every holiday, dinner party, or anytime you want to impress without a ton of fuss.
Why You’ll Love This Recipe
- Elegant Yet Easy: This tart looks sophisticated, but the steps are straightforward enough to tackle on a busy weekday or special occasion.
- Flavor Harmony: The combination of tart cranberry and fresh orange custard creates a perfect balance of sweet and tangy.
- Delightfully Textured: Crispy phyllo layers with soft custard and juicy cranberry dollops keep every bite interesting.
- Versatile for Any Season: This recipe shines bright during holidays, but you’ll find yourself craving it all year long.
Ingredients You’ll Need
These ingredients come together in a perfect dance — flaky phyllo dough for that golden crunch, homemade or store-bought cranberry sauce for convenience and tang, and fresh oranges to brighten the custard with their citrus zing. I recommend getting the freshest oranges you can find since the zest and syrup really make the tart pop.
- Cooking spray: Helps the phyllo stick and crisp without sticking to the pan.
- Phyllo dough: The star of the show that delivers crisp, buttery layers; make sure it’s thawed properly to avoid tears.
- Unsalted butter: Melted and brushed generously to get that rich, golden crunch in the phyllo.
- Cranberry sauce: You can use store-bought to save time or whip up your own; I like loosening it up a bit for easier piping.
- Eggs: Give structure and creaminess to the custard filling.
- Whole milk: Adds smoothness and richness to the custard.
- Kosher salt: Brings out all the flavors without being overpowering.
- Granulated sugar: Divided between the custard and syrup, balancing tartness.
- Oranges: One for zesting the custard and two for delicious candied peel syrup.
- Water: For boiling the orange peel syrup to a luscious finish.
Variations
I love that the Cranberry Phyllo Tart with Orange Custard Recipe is so adaptable. Over time, I’ve tried a few tweaks that let you make it your own depending on the season or your mood — and I encourage you to do the same!
- Use mixed berries: Swapping cranberry for blueberries, raspberries, or blackberries adds a sweeter berry flavor that pairs beautifully with the citrus custard.
- Vegan version: Try using coconut milk and a flax egg in place of whole milk and eggs, plus vegan butter for brushing the phyllo.
- Nutty twist: Sprinkle chopped toasted almonds or pistachios on top before baking for added crunch and a flavor upgrade.
- Spiced syrup: Add a cinnamon stick or star anise to the orange peel syrup for warming notes — one of my favorite holiday updates.
How to Make Cranberry Phyllo Tart with Orange Custard Recipe
Step 1: Prep Your Pan and Phyllo Layers
Start by setting your oven rack in the center and preheating to 350°. Grease a 10-inch tart pan thoughtfully with cooking spray — this keeps the phyllo from sticking and makes cleanup easier. Place the tart pan on a foil-lined baking sheet to catch any buttery drips. Now for the phyllo: keep your sheets stacked neatly, and remove the very top sheet to drape it into your pan. As you brush each layer generously with melted butter, you’ll notice how the sheets become golden and crisp during baking. The ruffled border you create by trimming the overhang really gives it that bakery-worthy look.
Step 2: Create the Spiraled Phyllo Design
This step is where the magic and texture really shine. Take a fresh phyllo sheet, fold a small hem along one edge, then accordion-pleat the sheet upward to make a long strip. Line these pleated strips along the edge of your tart pan in a spiral, gently tucking and aligning as you go until you fill the pan. I used to worry this part was tricky, but once I got the hang of pleating and spiraling, it became my favorite creative step! Cover your other phyllo sheets with a damp towel to keep them pliable and avoid cracking.
Step 3: Bake the Phyllo Shell
Bake your phyllo shell for about 10-15 minutes until the edges turn a rich golden brown and it’s crisp on top. Brush more butter over the shell, then continue baking for another 10 minutes or so — this lets the butter soak in for that melt-in-your-mouth flakiness. Don’t skip the brushing; it might feel like a lot, but it’s key to achieving that irresistibly rich crust.
Step 4: Prepare the Orange Custard and Cranberry Sauce Filling
While the phyllo shell is baking, loosen up your cranberry sauce if it’s thick and transfer it into a piping bag or a plastic bag with a small cut corner. Then gently whisk eggs, milk, salt, ¾ cup of sugar, and the zest of one orange together in a bowl — be gentle here; you want a smooth mixture without bubbles for an even custard texture.
Step 5: Assemble and Bake the Tart Filling
Pipe dollops of cranberry sauce nestled into the folds of your phyllo shell where you spot gaps — this little trick adds bursts of tartness in every slice. Pour your orange custard over the top and return the tart to the oven. Bake for 30 to 40 minutes until the custard is puffed slightly and has a beautiful golden hue on top.
Step 6: Make the Orange Syrup and Finish the Tart
While the tart bakes, peel long strips of orange rind from your remaining two oranges and simmer them with water and the leftover cup of sugar until thick and syrupy — you’ll want to watch closely here, stirring frequently so it doesn’t stick or burn. Once your syrup hits around 220° on a thermometer, it’s ready. Brush the tart liberally with this glossy, fragrant syrup for that extra punch of orange flavor and eye-catching shine. Serve warm or at room temperature and watch it disappear fast!
Pro Tips for Making Cranberry Phyllo Tart with Orange Custard Recipe
- Handle Phyllo with Care: Keep unused phyllo sheets covered with a damp towel to prevent drying out and tearing.
- Butter Brushing Technique: Be generous with melted butter but don’t oversoak; this creates crisp layers without sogginess.
- Gentle Custard Mixing: Whisk lightly to avoid bubbles, ensuring a smooth custard that sets perfectly during baking.
- Watch the Syrup: Stir often and use a thermometer for the orange syrup to prevent burning and get the ideal thickness.
How to Serve Cranberry Phyllo Tart with Orange Custard Recipe
Garnishes
For garnishes, I like to stick with simple fresh orange zest sprinkled on top to brighten the flavors and add a vibrant color contrast. A few fresh cranberries scattered around the edge or a light dusting of powdered sugar can make it extra festive. Fresh mint leaves also add a lovely herbal note if you’re feeling fancy.
Side Dishes
This tart pairs beautifully with a cup of rich coffee or a light dessert wine like Moscato. If you’re serving it after a big dinner, something simple like vanilla ice cream or whipped cream is perfect to balance the tanginess and make each bite creamy and dreamy.
Creative Ways to Present
For special occasions, I like to slice the tart into neat wedges and arrange them on a platter with small dollops of whipped cream and candied orange peels artfully laid across each piece. It’s a show-stopper that looks effortlessly elegant and makes guests feel like they’re at a bakery tasting.
Make Ahead and Storage
Storing Leftovers
Leftover tart keeps well covered in the fridge for up to 3 days. I always pop mine into an airtight container or wrap it tightly with plastic wrap to preserve the crisp phyllo texture as much as possible. The custard and syrup keep the inside moist and flavorful even after chilling.
Freezing
I haven’t tried freezing the assembled tart (phyllo can be tricky with freezing), but you can freeze the baked shell by itself. Wrap it tightly and thaw at room temperature before adding the custard and baking. This way, you can prep part of the dessert ahead if needed.
Reheating
To reheat leftovers, gently warm slices in a low oven (about 300°F) for 10-15 minutes to help crisp the phyllo back up without drying out the custard. Avoid microwaving since that can make the pastry soggy and the custard rubbery.
FAQs
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Can I use frozen cranberries instead of cranberry sauce?
You could, but you’d want to cook them down with sugar to make a sauce first; whole frozen cranberries will be too tart and won’t incorporate well into the tart filling.
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What’s the secret to getting phyllo really crispy and golden?
Brushing each sheet generously with melted butter and baking at the right temperature so it dries out without burning is key. Also, don’t skimp on layering and make sure your oven is fully preheated.
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Can this tart be made ahead of time?
You can definitely prepare the phyllo shell in advance and store it, but adding and baking the custard filling is best done the day you plan to serve for the freshest texture.
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How do I avoid cracks in the orange custard?
Whisk the custard gently to avoid bubbles, bake at the right temperature, and don’t overbake. Also, letting it cool gradually helps keep it smooth.
Final Thoughts
Honestly, this Cranberry Phyllo Tart with Orange Custard Recipe quickly became one of my go-to desserts when I want to impress without stress. It’s got that perfect balance of elegance and ease, flavor and texture. I can’t recommend it enough if you enjoy citrus and berries with a flaky pastry twist. Give it a try — you’ll feel like a pastry pro in your kitchen, and everyone at the table will be asking for seconds!
Print
Cranberry Phyllo Tart with Orange Custard Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Crinkle Tart is a delightful holiday dessert featuring crisp, buttery phyllo dough layered and baked to golden perfection, filled with a smooth orange custard punctuated by bursts of tangy cranberry sauce. The tart is finished with a glossy, sweet orange syrup that enhances its bright flavors and adds a stunning shine, making it both impressive and delicious for festive occasions.
Ingredients
Phyllo Layers and Butter
- Cooking spray, for greasing tart pan
- 16 (18″ x 14″) sheets thawed frozen phyllo dough (from a 16-oz. box)
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
Filling
- 6 tablespoons store-bought or homemade cranberry sauce, plus more for serving
- 2 large eggs
- 3/4 cup whole milk
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar (divided; 3/4 cup for custard, 1 cup for syrup)
- Zest of 1 orange (from the 3 oranges)
Orange Syrup
- 2 oranges, peeled into long strips
- 1/2 cup water
- 1 cup granulated sugar (reserved from total sugar)
Instructions
- Prepare the oven and tart pan: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 10-inch tart pan with cooking spray and place it on a foil-lined baking sheet.
- Build the phyllo base: Unwrap the phyllo sheets and stack them on a clean work surface. Take one sheet and drape it over the prepared tart pan, pressing it into the bottom and up the sides leaving an overhang. Brush with melted butter, then repeat with three more sheets, brushing each with butter and alternating the direction to create layers. Trim the overhang with kitchen shears to form a neat ruffled border at the top of the pan.
- Prepare phyllo pleats for the spiral: Take one phyllo sheet and fold the bottom edge up 3/4 inch to form a hem. Pleat the sheet accordion-style upwards, keeping the hem closest to you, until you have a long narrow strip. Cover remaining phyllo with a damp towel to prevent drying.
- Form phyllo spiral in tart pan: Place the pleated strip into the pan with pleats facing upward along the edge. Repeat pleating and arrange additional strips end to end, tucking in excess, creating a continuous spiral to fill the pan with 11 pleated sheets total.
- Bake phyllo base partially: Bake this phyllo arrangement until it is golden brown around the edges and crisp on top, about 10 to 15 minutes. Brush the surface with additional melted butter to help with moisture absorption.
- Continue baking: Bake further for about 10 minutes to allow the butter to mostly absorb into the pastry, ensuring a crisp but rich texture.
- Prepare the cranberry sauce for piping: Stir the cranberry sauce to loosen it if necessary. Transfer it to a piping bag fitted with a medium round tip or use a sealed plastic bag with a snipped corner for easy piping.
- Make the orange custard: In a large bowl, gently whisk together the eggs, whole milk, kosher salt, 3/4 cup sugar, and the zest of one orange. Avoid vigorous whisking to minimize bubbles and create a smooth custard.
- Incorporate cranberry sauce and add custard: Pipe the cranberry sauce evenly into the folds of the phyllo in the tart pan, targeting the gaps in the spiral. Pour the orange custard mixture evenly over the folded phyllo and cranberry sauce.
- Bake the filled tart: Return the tart to the oven and bake until the top is slightly puffed and browned, around 30 to 40 minutes.
- Prepare orange syrup: Using a vegetable peeler, remove long strips of peel from the remaining two oranges. Place the peels in a small pot with water and the reserved 1 cup sugar. Bring to a boil over medium-high heat and stir frequently until the mixture thickens and reaches 220°F on an instant-read thermometer, approximately 5 to 6 minutes. Remove from heat but keep warm.
- Finish and serve: Brush the warm orange syrup evenly over the entire tart surface to give it a glossy finish. Serve the tart warm or at room temperature, with extra cranberry sauce if desired.
Notes
- Handle phyllo sheets carefully as they are delicate and can tear easily; keep covered with a damp towel to prevent drying.
- The butter brushing between phyllo layers is crucial for flavor and crispness; don’t skimp on it.
- Use room temperature eggs and milk when making the custard to ensure even mixing.
- The orange syrup adds brightness and a beautiful shine – do not skip this finishing step.
- Leftover tart can be stored covered in the refrigerator for up to 2 days; reheat gently before serving.
- The tart is best enjoyed the same day for optimal crispness of the phyllo crust.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
