Name: Cranberry Phyllo Tart with Orange Custard Recipe
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: Cooking spray; 16 (18″ x 14″) sheets thawed frozen phyllo dough (from a 16-oz. box); 3/4 cup (1 1/2 sticks) unsalted butter, melted; 6 tbsp. store-bought or homemade cranberry sauce, plus more for serving; 2 large eggs; 3/4 cup whole milk; 1/4 tsp. kosher salt; 3/4 cup granulated sugar (divided); Zest of 1 orange; 3 oranges (zested and peeled, divided usage); 1/2 cup water; 1 cup granulated sugar

If you’re anything like me and love 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. This tart marries the crisp, buttery layers of phyllo dough with pockets of tart cranberry sauce, all wrapped in a luxuriously creamy orange-infused custard. Trust me, once you try this, it’ll become your new favorite festive dessert or anytime showstopper—you’ll find that the combination of textures and flavors is absolutely irresistible!

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Why You’ll Love This Recipe

Elegant Yet Easy to Make: You’ll be amazed at how simple layering and folding phyllo dough creates a gorgeous, flaky tart crust.
Vibrant Flavors: The bright tartness of cranberry perfectly balances the sweet, citrusy orange custard—this combo wakes up your taste buds.
Impress Your Guests: Trust me, this tart looks like it belongs in a fancy bakery, but you made it at home!
Perfect for Any Occasion: Whether it’s the holidays, a brunch, or a weekend treat, this tart fits beautifully on any dessert table.

A single slice of layered pastry sits on a white plate, showing multiple thin, flaky, golden-brown layers that are soft and slightly shiny from syrup. Between the layers are spots of bright red jam. The top layer has a light glaze with a few drops of syrup gathered around the base. A woman's hand holding a fork lifts a piece from the wider end of the slice. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Phyllo Tart with Orange Custard, festive cranberry tart, orange custard dessert, flaky phyllo tart, holiday fruit tart

Ingredients You’ll Need

Each ingredient in the Cranberry Phyllo Tart with Orange Custard Recipe plays a special role: the delicate phyllo brings a flaky texture, cranberry sauce adds bursts of tartness, and the orange custard ties it all together with juicy brightness. Let me walk you through some key ingredients and what to look out for when buying them.

Flat lay of a stack of several thin, crisp pale golden phyllo dough sheets arranged neatly, a small white bowl filled with glossy deep red cranberry sauce, two whole large eggs with smooth clean shells, a small white bowl of melted golden butter, a small white bowl of whole milk, a few thin bright orange strips of fresh orange peel, three whole fresh oranges with vibrant orange skin, a small white bowl holding granulated white sugar crystals, a small white bowl of clear water, and a small white bowl of coarse kosher salt placed in perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Phyllo Tart with Orange Custard, festive cranberry tart, orange custard dessert, flaky phyllo tart, holiday fruit tart

Phyllo Dough: Be sure to get frozen sheets and thaw them carefully; they’re delicate and need a gentle touch so they don’t tear.
Unsalted Butter: Melted to brush between layers, it’s what makes the phyllo beautifully crisp and golden.
Cranberry Sauce: Use store-bought for convenience or homemade if you want that fresh zing; just make sure it’s thick enough to pipe.
Large Eggs: These create the custard texture when mixed with milk and sugar.
Whole Milk: I prefer whole milk here for richness, but you can experiment with lighter milk if you want less fat.
Kosher Salt: A pinch enhances all the sweet and tart flavors in the custard.
Granulated Sugar: Divided between the custard and syrup, it’s what sweetens the tart and adds a glossy finish.
Oranges: You’ll use the zest in the custard and strip the peel for making a sweet orange syrup glaze—fresh is best here!
Water: For boiling the orange peel syrup; just plain filtered water is fine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Cranberry Phyllo Tart with Orange Custard Recipe is—it’s a great base that you can easily tweak to your liking or the season. Here are some of the ways I’ve made it my own or adjusted for different diets.

Add Nuts: Toasted pecans or walnuts sprinkled into the pleats before baking add a lovely crunch and warmth; my family goes wild for this twist.
Swap the Cranberries: If cranberries aren’t your thing or you want to try a sweeter option, raspberry or cherry preserves work beautifully.
Dairy-Free Version: Substitute coconut milk for whole milk and use a plant-based butter. It changes the richness slightly but keeps that creamy custard feel.
Spice It Up: Adding a pinch of cinnamon or cardamom to the custard brings a cozy depth—perfect for chilly evenings.

How to Make Cranberry Phyllo Tart with Orange Custard Recipe

Step 1: Prepare Your Phyllo Base with Love

Start by preheating your oven to 350°F and greasing a 10-inch tart pan with cooking spray. I usually place it on a foil-lined baking sheet—this makes cleanup a breeze since melted butter often drips.

Unwrap your thawed phyllo sheets carefully, stacking them on a clean surface. Phyllo can be fragile, so keep unused sheets covered with a damp towel to prevent drying out. Now, it’s time to layer! Take a sheet and drape it over your pan, pressing into the bottom and sides, leaving an overhang. Brush generously with melted butter, then repeat with the next three sheets—two placed in line, one perpendicular—brushing each with butter as you go. Using kitchen shears, trim the overhang flush with the top of your pan, creating a pretty ruffled border. I love this part because the layers build such a delicate yet crisp base.

Step 2: Fold and Spiral the Remaining Phyllo Sheets

This step is where the magic happens. Remove one phyllo sheet and fold the bottom edge up ¾ inch to hem it. Then, accordion-pleat the sheet upwards to form a long narrow strip—this keeps the edges neat and easier to handle. Line the pleats facing up along the tart pan’s edge, then pleat and add the next sheet, tucking excess to form a continuous spiral that fills the pan. I discovered that working gently here avoids tearing and keeps the pleats nice and sharp.

Step 3: Bake the Phyllo Until Golden and Crisp

Bake this phyllo spiral for 10 to 15 minutes until it’s nicely browned and crisp around the edges. Don’t be shy with the butter—brush it on once more, then bake an additional 10 minutes. The butter soaking in is key to that irresistible texture. I’ve learned this through a few batches—it really makes the difference between flaky and dry!

Step 4: Prepare and Add the Orange Custard with Cranberry Sauce

While the phyllo is baking, loosen your cranberry sauce if it’s firm by stirring it gently. Transfer it to a piping bag or a sealed plastic bag with a small corner snipped. This helps you tuck little dots of cranberry into the crevices of the pleated phyllo for flavor bursts.

In a large bowl, whisk together the eggs, whole milk, a pinch of kosher salt, ¾ cup sugar, and the zest of one orange just until combined—don’t whisk too hard or you’ll add bubbles that can make the custard less smooth. Carefully pipe the cranberry dollops evenly around the tart folds, then pour the orange custard over everything.

Step 5: Bake Until the Custard is Set and the Top is Beautifully Golden

Bake the tart for 30 to 40 minutes until the custard puffs slightly and the top browns lightly. You’ll know it’s done when a knife inserted near the center comes out clean or with just a few moist crumbs. This step always feels like the suspense moment in my kitchen—waiting for that perfect balance of set custard without overbaking.

Step 6: Make the Glaze and Finish Your Tart

While the tart cools slightly, it’s time to make the orange syrup glaze. Use a vegetable peeler to slice long strips of peel from the remaining two oranges. Boil these peels with water and 1 cup sugar until the mixture thickens and reaches 220°F on an instant-read thermometer—about 5-6 minutes. The syrup will be glossy and sweet with a bright citrus aroma. Brush it all over your tart for an irresistible shine and extra flavor pop. This final touch is one of my favorite tricks to elevate a homemade dessert into something truly special.

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Pro Tips for Making Cranberry Phyllo Tart with Orange Custard Recipe

Handle Phyllo Gently: Keep unused sheets covered with a damp towel to prevent drying and tearing—it’s a game-changer!
Pipe Cranberry Sauce Carefully: Using a piping bag helps you control placement and avoids clumps of sauce that could make the phyllo soggy.
Butter, Butter, Butter: Don’t skimp on brushing each phyllo layer; it’s essential for a crisp, golden finish.
Watch Your Baking Time: The custard is delicate—check early to avoid overbaking, which can dry it out.

How to Serve Cranberry Phyllo Tart with Orange Custard Recipe

The image shows a round pie with many thin, crispy layers of golden crust arranged in a swirl pattern on top, with some small dollops of bright red jam scattered evenly over it. The crust edges are slightly crinkled and a little darker golden brown. One large piece is being lifted, revealing the flaky, layered inner texture with a light, creamy color and bits of red jam inside. The pie sits on a white marbled surface. In the background, a small ceramic bowl holds more red jam. photo taken with an iphone --ar 2:3 --v 7 - Cranberry Phyllo Tart with Orange Custard, festive cranberry tart, orange custard dessert, flaky phyllo tart, holiday fruit tart

Garnishes

I usually keep garnishes simple with this tart—fresh orange zest sprinkled over the glaze adds a pop of color and zestiness. Occasionally, I toss on a few whole cranberries for a festive look, especially during the holidays. A dollop of lightly whipped cream or a scoop of vanilla ice cream also pairs perfectly, balancing the tartness and adding creaminess.

Side Dishes

While this tart shines on its own, I love pairing it with a warm cup of spiced tea or coffee to complement the citrus and cranberry flavors. For a brunch spread, serve alongside a fresh fruit salad or a light green salad with a citrus vinaigrette—it makes the meal feel cohesive and refreshing.

Creative Ways to Present

For parties, I’ve served the tart as mini individual slices on pretty dessert plates with a drizzle of extra orange syrup and a sprig of fresh mint. Another idea is layering thin slices of the tart with whipped cream in clear glass cups for a fun parfait-style presentation. It’s always a conversation starter!

Make Ahead and Storage

Storing Leftovers

After enjoying your tart, if you have leftovers—lucky you! Store them in an airtight container at room temperature for up to 24 hours, or refrigerate for 2–3 days. Because of the buttery phyllo, I recommend letting the tart come back to room temperature before serving to revive some of the flakiness.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and then foil with decent results—the texture softens a bit but the flavors stay vibrant. Just thaw overnight in the fridge and warm gently before serving.

Reheating

To reheat, I pop slices in a 325°F oven for about 10 minutes on a baking sheet until warmed through and the phyllo crisps back up. Avoid microwaving if you want to keep that crisp texture.

FAQs

Can I use homemade cranberry sauce in this tart?

Absolutely! Homemade cranberry sauce works wonderfully here. Just make sure it’s thick enough to hold shape when piped; if it’s too runny, cook it down a bit more on the stove before adding.
Do I have to use phyllo dough, or can I substitute pie crust?

Phyllo dough is key to the crisp, flaky texture that defines this tart, creating those beautiful layers and pockets. A traditional pie crust will give a very different texture, so if you want that signature crunch and lightness, stick with phyllo.
How do I prevent the phyllo from drying out while working?

Keep the phyllo sheets covered with a clean, damp kitchen towel whenever you’re not using them. This prevents drying and cracking, making them easier to handle and reducing tears.
Can I make this tart ahead of time?

You can prepare and bake the tart up to the glazing step a day in advance, refrigerate it, then add the orange syrup glaze just before serving to preserve that fresh shine and flavor.

Final Thoughts

I absolutely love how this Cranberry Phyllo Tart with Orange Custard Recipe comes together—it feels fancy but is totally doable in your own kitchen, which is rare for desserts that look this impressive. When I first made it, I was blown away by how the crisp phyllo, tangy cranberry, and silky orange custard played so beautifully together. It’s a recipe that makes me proud to bring to the table and keeps my family asking for more. If you’re looking to impress someone or simply want a delicious new dessert to cherish, give this one a try—you won’t regret it!