German Cranberry Orange Cream Tart 

German Cranberry Orange Cream Tart with Easy Caramel Garnishes | All that's Jas

This German Cranberry Orange Cream Tart is an amazing and festive dessert to add to your holiday menu. Its fruity flavor is sweet, tangy, and bright, hugged by a delicious, rich crust. If you’re looking to switch things up from your regular cookies or pumpkin pie, then this tart is definitely for you.

 

This German Cranberry Orange Cream Tart is an amazing and festive dessert to add to your holiday menu. Its fruity flavor is sweet, tangy, and bright, hugged by a delicious, rich crust. If you’re looking to switch things up from your regular cookies or pumpkin pie, then this tart is definitely for you. | allthatsjas.com | #tart #German #Christmasrecipe #baking #dessert #fromscratch #worldcuisine #recipes #orange #cranberry #caramel #allthatsjas #holidays

 

Desserts just taste better around the holidays. That’s a fact. The holidays also mean that you can have dessert for breakfast. I mean you can’t let all of those sweets go bad! And if gingerbread or sugar cookies in the morning aren’t your thing, well, I find that a little hard to believe but this cranberry orange tart is a great option for you!

 

Seriously, who doesn’t love dessert at any hour of the day, especially if it’s as creamy as this German version? I’m missing Germany during the holidays and I comfort myself with German desserts galore.

 

I’ve said it before and I‘ll say it again: Germans love almond in their desserts. If you’ve had the chance to check out my Marzipan Bundt Cake, you know what I’m talking about. The crust of this tart is filled with ground up almond. Because almonds are high in fat due to their natural oils, this makes the dough moist. If you’re not really a “crust” person, you’re about to be!

 

I’m all for pumpkin, spiced apple, gingerbread, and other traditional holiday flavors, but let’s not forget about cranberries. I understand that cranberries are an acquired taste, as with many tart fruits, but I think that they deserve their time to shine.

 

Luckily, we use dried cranberries for this tart, which are more so sweet than tart, and give the filling a little bit of texture. The dried cranberries are almost necessary for a filling that is mostly mascarpone and crème fraîche!

 

What is crème fraîche and how can I substitute it?

 

  • Crème fraîche is a type of thick cream made from heavy cream with the addition of buttermilk, sour cream, or yogurt. If you’re ambitious, you can make your own.
  • If not, you can easily substitute it with plain sour cream. The result will just be slightly sourer than if crème fraîche is used.
  • Crème fraîche is the more premium of the two (hence its higher price) and it has a more velvety, indulgent texture, thanks to a butterfat content of up to 45%. The sour cream typically contains 20% fat and a richer flavor.

 

Creamy and delicious, cranberry orange tart German recipe.

Caramel Garnishes

 

Now here’s the fun, or difficult, part. To make this German tart extra merry and bright, I decided to make Christmas trees and stars with the caramel. But then I got carried away and tried making too many things. I was finding pieces of caramel hours later sticking on random things! I ended up having one tree, one star, and a bowl. It was enough!

 

Caramel is so sticky but fun to play with. You can pull it into hair-thin strings or simply “draw” with a spoon. One of the pieces I pulled looked like a hummingbird. Unintentionally, mind you.

 

When making caramel garnishes, make sure you use wax paper or foil or parchment paper that is heavily greased. I cannot stress that enough. Caramel is one of the most delicious and stickiest things to ever exist. You want your trees to peel off nicely, and to not ruin whatever surface you make them on, like your best baking sheet (oops).

 

The caramel garnishes are a little tedious, but they’re so worth it. And your Christmas guests will be amazed at how beautiful and elegant the tart is with them on top. And you can brush your shoulders off and pat yourself on the back.

 

It’s always nice to bring something new to the dessert table, and this cranberry and orange cream tart is bound to be the star (with or without the caramel star, ha). There’s a beautiful mix of texture and flavors in each bite, plus, the caramel pieces make them eye-catching. Who wouldn’t want to grab one?

 

Oh, and don’t forget to save one for breakfast in the morning! 😉

 

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German Cranberry Orange Cream Tart with Easy Caramel Garnishes

 

This German Cranberry Orange Cream Tart with a fruity flavor and a delicious, rich crust is an amazing and festive dessert to add to your holiday menu. | allthatsjas.com

 

INGREDIENTS:

For the Crust

  • 1 cup all-purpose flour
  • 1 egg
  • A pinch of salt
  • ½ cup almond meal or ground almonds
  • 2 tablespoons sugar
  • 4 tablespoons cold butter, cut into small pieces

 

For the Cream Filling

  • 2 eggs
  • 8 oz. mascarpone cheese
  • 2 tablespoons orange marmalade
  • 2 tablespoons sugar
  • 1 tablespoon instant vanilla pudding mix
  • ½ cup crème fraîche or sour cream
  • ¼ cup dried cranberries
  • Icing (powdered) sugar for sprinkling

 

For Caramel Garnishes (optional)

  • 1 cup sugar
  • wax paper

 

~ Free Tip ~

  • The easiest way to clean a caramel-coated pan is to pour boiling water into it and wait until the sugar has completely dissolved. Pour out the water, let the pan cool, and wash with soap and water. Repeat if necessary until all the caramel is gone.

 

ESSENTIALS

for German Cranberry Orange Cream Tart


 

DIRECTIONS:

For the Tart

  1. In a mixing bowl, combine the flour, almond meal, sugar, and salt. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add the egg and knead into smooth dough. Wrap in cling film and cool for about 15-20 minutes.
  2. Meanwhile, preheat oven to 375 degrees Fahrenheit.
  3. With an electric mixer, beat the eggs with mascarpone cheese and crème fraîche or sour cream until smooth. Stir in the sugar and pudding mix. Fold in the cranberries.
  4. Remove the dough from the refrigerator and place on a clean surface lightly dusted with flour. Roll into a rectangle, slightly larger than your 6×10-inch removable-bottom tart pan. Fit the dough into your tart pan coated with cooking spray. Fold edges under or flute decoratively.
  5. Pour the filling mixture evenly into prepared pan. Sprinkle with icing sugar. Bake the tart for 45-50 minutes or until crust is lightly browned. Cool completely on a wire rack.
  6. Sprinkle with icing sugar and decorate with caramel garnishes right before serving. Otherwise, they’ll become too soft.

 

For the Caramel Garnish

  1. Melt the sugar in a small saucepan and caramelize until golden brown. The caramel should be the consistency of thick syrup and run off the spoon in a long strand rather than in short drips—if it gets drippy, rewarm it over low heat.
  2. To make the caramel bowl, oil the back of a ladle well. Distribute the caramel with a spoon on the back of a ladle in a grid shape, let it harden and peel it off carefully.
  3. Working quickly, scoop up some caramel with a teaspoon and drizzle it onto the wax paper in whatever shape you like – Christmas trees, stars, spirals, or hearts. Let cool completely and carefully peel it off with a spatula.
  4. Store the garnishes in an airtight container in a dry place at room temperature for up to two days.

 

Caramel Garnishes for the creamy German tart

Festive German cranberry orange tart made with marscapone is extra creamy.

 

German Cranberry Orange Cream Tart with Easy Caramel Garnishes
Prep Time
20 mins
Cook Time
50 mins
Chilling time
20 mins
Total Time
1 hr 10 mins
 
This German Cranberry Orange Cream Tart with a fruity flavor and a delicious, rich crust is an amazing and festive dessert to add to your holiday menu.
Course: Dessert
Cuisine: German
Keyword: holiday
Servings: 6 - 8
Author: Jas
Ingredients
For the Crust
  • 1 cup all-purpose flour
  • 1 egg
  • A pinch of salt
  • ½ cup almond meal or ground almonds
  • 2 tablespoons sugar
  • 4 tablespoons cold butter cut into small pieces
For the Cream Filling
  • 2 eggs
  • 8 oz. mascarpone cheese
  • 2 tablespoons orange marmalade
  • 2 tablespoons sugar
  • 1 tablespoon instant vanilla pudding mix
  • ½ cup crème fraîche or sour cream
  • ¼ cup dried cranberries
  • Icing powdered sugar for sprinkling
For Caramel Garnishes (optional)
  • 1 cup sugar
  • wax paper
Instructions
For the Tart
  1. In a mixing bowl, combine the flour, almond meal, sugar, and salt. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add the egg and knead into smooth dough. Wrap in cling film and cool for about 15-20 minutes.
  2. Meanwhile, preheat oven to 375 degrees Fahrenheit.
  3. With an electric mixer, beat the eggs with mascarpone cheese and crème fraîche or sour cream until smooth. Stir in the sugar and pudding mix. Fold in the cranberries.
  4. Remove the dough from the refrigerator and place on a clean surface lightly dusted with flour. Roll into a rectangle, slightly larger than your 6x10-inch removable-bottom tart pan. Fit the dough into your tart pan coated with cooking spray. Fold edges under or flute decoratively.
  5. Pour the filling mixture evenly into prepared pan. Sprinkle with icing sugar. Bake the tart for 45-50 minutes or until crust is lightly browned. Cool completely on a wire rack.
  6. Sprinkle with icing sugar and decorate with caramel garnishes right before serving. Otherwise, they'll become too soft.
For Caramel Garnishes
  1. Melt the sugar in a small saucepan and caramelize until golden brown. The caramel should be the consistency of thick syrup and run off the spoon in a long strand rather than in short drips—if it gets drippy, rewarm it over low heat.
  2. To make the caramel bowl, oil the back of a ladle well. Distribute the caramel with a spoon on the back of a ladle in a grid shape, let it harden and peel it off carefully.
  3. Working quickly, scoop up some caramel with a teaspoon and drizzle it onto the wax paper in whatever shape you like - Christmas trees, stars, spirals, or hearts. Let cool completely and carefully peel it off with a spatula.
  4. Store the garnishes in an airtight container in a dry place at room temperature for up to two days.
Recipe Notes

~ Free Tips ~

  • The easiest way to clean a caramel-coated pan is to pour boiling water into it and wait until the sugar has completely dissolved. Pour out the water, let the pan cool, and wash with soap and water. Repeat if necessary until all the caramel is gone.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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12 Comment

  1. Reply
    Ron
    November 16, 2018 at 7:47 am

    What fun working with the caramel must have been. I’m not a baker, but I always enjoyed your baking post and this one was so festive. My favorite leftover breakfast dessert sneak used to be pecan pie, straight from the fridge.

    1. Reply
      Jas
      November 16, 2018 at 5:16 pm

      Would you believe if I told you I’m not a baker either? I dislike measuring and it usually takes me extra time to bake as I’m constantly doublechecking if I measured it right and followed all the steps, lol. But I love a good challenge, so I bake. ‍♀️
      Mmmm, pecan pie for breakfast, yum! I assume that was before your nut-free house? I could never bee able to free my house of nuts. Just ask my husband

  2. Reply
    FABBY
    November 16, 2018 at 12:28 pm

    This looks amazing ! I will soon make it and thanks for the recipe.
    Happy Thanksgiving.
    Fabby

    1. Reply
      Jas
      November 16, 2018 at 5:16 pm

      Thank you so much, Fabby!

  3. Reply
    cookingwithauntjuju.com
    November 17, 2018 at 7:36 am

    I always enjoy a citrus flavored dessert and then combined with cranberries I’m sure is delicious. Love the star and tree caramel decorations. Thanks for sharing your lovely dessert with Fiesta Friday.

    1. Reply
      Jas
      November 18, 2018 at 9:58 pm

      Thank you so much! Happy Holidays!

  4. Reply
    applytofaceblog
    November 17, 2018 at 12:20 pm

    What a beautiful and very festive dessert. I just LOVE your caramel shapes too. I would feel very sophisticated to have this on my Xmas table. Pinned! Thank you for sharing with #FiestaFriday

    1. Reply
      Jas
      November 18, 2018 at 9:54 pm

      It’s the little things that make the difference. 😀 Thanks for stopping in!

  5. Reply
    Rita C.
    November 28, 2018 at 7:10 am

    All I can say is Wow! This and your marzipan bundt cake look outstanding and sound delish! Pinned, thank you!

    1. Reply
      Jas
      November 28, 2018 at 6:26 pm

      Thank you so much, Rita! I truly appreciate your kindness.

  6. Reply
    acraftymix
    November 29, 2018 at 12:49 am

    Why is it that everything you make or bake looks like a work of art Jas. Love the sound of this tart. My Mom is German so we kinda grew up tasting all kinds of “torte” and anything with almonds in it always brings back such good memories.

    1. Reply
      Jas
      November 29, 2018 at 9:41 pm

      She is? How cool! Now I feel even closer to you. Hope someday you and I will be baking something almondy together! ❤

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