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Cranberry Phyllo Tart with Orange Custard Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 123 reviews
  • Author: Paula
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Continue baking: Bake further for about 10 minutes to allow the butter to mostly absorb into the pastry, ensuring a crisp but rich texture.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://piesbypaula.com/cranberry-phyllo-tart-with-orange-custard-recipe/