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Cranberry Phyllo Tart with Orange Custard Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 117 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cranberry Crinkle Tart is a festive and elegant dessert featuring layers of crisp, buttery phyllo dough spiraled beautifully in a tart pan. Filled with a delicate orange custard infused with zesty orange and studded with bursts of tart cranberry sauce, it’s finished with a glossy orange syrup glaze for a perfect balance of sweet and citrus flavors. Ideal for holiday gatherings or special occasions, this tart combines crisp textures and vibrant tastes in each delightful slice.

Ingredients

Scale

Phyllo Dough and Butter

  • 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

Filling

  • 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

Orange Syrup

  • 3 oranges (zested and peeled, divided usage)
  • 1/2 cup water
  • 1 cup granulated sugar

Instructions

  1. Prepare Tart Pan and Oven: Arrange a rack in the center of the oven and preheat it to 350°F (175°C). Grease a 10-inch tart pan with cooking spray and place it on a foil-lined baking sheet to catch any drips.
  2. Layer the First Phyllo Sheets: Unwrap the phyllo dough and stack the sheets on a clean work surface. Take one sheet from the top and drape it over the tart pan, pressing gently into the bottom and up the sides with an overhang. Brush it with melted butter. Repeat the process with the second sheet directly on top and brush with butter again. For the third sheet, place it perpendicular to the first two sheets and brush with butter. Add a fourth sheet aligned with the third and brush with butter. Trim the overhang using kitchen shears to create a neat ruffled border at the top edge of the pan.
  3. Create Phyllo Pleats: Take another sheet of phyllo and place it on a clean surface with a long edge facing you. Fold the bottom edge up by 3/4 inch to form a hem, then accordion-pleat the sheet upward, keeping the hem closest to you until the sheet forms a long narrow strip. Cover the remaining phyllo sheets with a damp towel to prevent drying out.
  4. Arrange Phyllo Strips in Pan: Position the pleated strip with pleats facing up along the edge of the tart pan. Pleat a second sheet and align it with the previous strip, tucking any excess to form a continuous spiral. Repeat with the remaining 10 phyllo sheets until the pan is filled with a beautifully spiraled phyllo crust.
  5. Bake Initial Phyllo: Place the tart pan in the oven and bake until the phyllo edges are browned and the top is crisp, about 10 to 15 minutes. Remove and brush the top with melted butter generously. The pastry will absorb the butter, so don’t be shy.
  6. Bake to Absorb Butter: Return the tart to the oven and bake for another 10 minutes so the phyllo absorbs most of the butter, ensuring flakiness and flavor.
  7. Prepare Cranberry Sauce for Piping: If needed, stir the cranberry sauce to loosen it. Transfer it into a piping bag fitted with a medium round tip or use a resealable plastic bag with a small corner snipped off to pipe the sauce easily.
  8. Make Orange Custard: In a large bowl, gently whisk together the eggs, whole milk, kosher salt, 3/4 cup of granulated sugar, and the zest of one orange. Be careful not to whisk too vigorously to avoid unwanted bubbles.
  9. Assemble Tart Filling: Pipe the cranberry sauce evenly into the folds and spirals of the baked phyllo shell, targeting gaps for consistent distribution. Pour the prepared orange custard mixture over the filled phyllo shell carefully.
  10. Bake Tart Until Set: Return the tart to the oven and bake until the custard top is browned and slightly puffed, approximately 30 to 40 minutes.
  11. Prepare Orange Syrup: Using a vegetable peeler, remove long strips of peel from the remaining two oranges, avoiding the white pith. Place the peels in a small pot with 1/2 cup water and 1 cup granulated sugar. Bring to a boil over medium-high heat, stirring often. Cook the syrup until it thickens and reaches 220°F on an instant-read thermometer, about 5 to 6 minutes. Remove from heat and keep warm.
  12. Finish and Serve: Brush the entire tart with the warm orange syrup glaze to add shine and concentrated citrus flavor. Serve the tart warm or at room temperature with additional cranberry sauce if desired.

Notes

  • Be careful when handling phyllo dough as it dries out quickly; keep unused sheets covered with a damp towel.
  • Use fresh oranges for the best aromatic zest and syrup flavor.
  • Ensure the orange custard is gently mixed to avoid incorporating too many air bubbles for a smooth texture.
  • The tart is best served within a day for optimum phyllo crispness but can be reheated gently to refresh texture.
  • Use an instant-read thermometer when making the syrup for perfect consistency.
  • Homemade cranberry sauce adds freshness but store-bought works well too.

Nutrition

  • Serving Size: 1 slice (1/8 of tart)
  • Calories: 380 kcal
  • Sugar: 40 g
  • Sodium: 150 mg
  • Fat: 17 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 95 mg

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