Decadent Cranberry Crinkle Tart to Wow Your Holiday Guests

Cranberry Crinkle Tart is a stunning dessert with layers of flaky phyllo pastry, velvety custard, and tart cranberry sauce that will impress your holiday guests.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shell

1 package Frozen Phyllo Dough Keep covered to avoid drying.
1/2 cup Unsalted Butter Or use margarine for a dairy-free option.

For the Filling

2 cups Cranberry Sauce Homemade is preferable.
3 Large Eggs At room temperature for best results.
1 cup Whole Milk Can be replaced with non-dairy milk.
1/4 teaspoon Kosher Salt Sea salt works well as an alternative.
3/4 cup Granulated Sugar Decrease for less sweetness.
2 Oranges zest and juice Lemons can be used for a twist.

For the Topping

1/2 cup Water For simple syrup.

Equipment

8-inch baking dish
Pastry brush
Mixing Bowl

Method

Step‑by‑Step Instructions for Cranberry Crinkle Tart

Preheat your oven to 350°F (175°C) to ensure even baking.
Unroll the frozen phyllo dough, keeping it covered with a damp towel. Brush each of 6 to 8 layers with melted butter.
Whisk together eggs, milk, sugar, salt, orange juice, and zest until smooth.
Pour cranberry sauce into the shell, then pour the custard mixture over it.
Bake the tart for 30 to 45 minutes until golden brown and custard is slightly wobbly.
Brush the warm tart with simple syrup made from heated water and sugar.
Let the tart cool slightly before serving it warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Can be stored for up to 3 days in the fridge; wrap and freeze for up to 2 months.

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