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White Chocolate Cranberry Tart Recipe

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★★★★★

4.2 from 86 reviews

A delightful White Chocolate Cranberry Tart featuring a crisp graham cracker crust, a tangy cranberry filling, and a smooth white chocolate ganache topping. Perfectly balanced between sweet and tart, garnished with festive sugared cranberries and rosemary sprigs, this tart is a stunning dessert for holiday gatherings or special occasions.

Ingredients

Scale

Crust

  • 6 ounces graham crackers (11 sheets)
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons granulated sugar

Cranberry Filling

  • 12 ounces cranberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water

White Chocolate Ganache

  • 12 ounces white chocolate, chopped
  • 1/2 cup heavy or whipping cream
  • 4 tablespoons unsalted butter

Garnish

  • Sugared cranberries
  • Plain cranberries (optional)
  • Rosemary sprigs (optional)

Instructions

  1. Make the crust: Preheat the oven to 350°F (175°C). Spray a 9-inch fluted tart pan with a removable bottom with non-stick cooking spray. Place the graham crackers, melted butter, and sugar into a food processor and pulse until fine crumbs form. Pour the crumb mixture into the prepared tart pan and use a flat-bottomed glass or measuring cup to press the crumbs firmly into the bottom and up the sides of the pan. Place the tart pan on a baking sheet and bake for about 8 minutes or until the crust is light golden brown. Remove from the oven and let it cool completely.
  2. Make the cranberry filling: In a medium saucepan, combine cranberries, sugar, cornstarch, and water. Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking. Once boiling, reduce the heat and simmer for 10 minutes, stirring often and breaking down some of the cranberries with your spoon; it’s fine to have some whole pieces remaining. Remove from heat and allow the filling to cool completely. You may refrigerate to speed up the cooling process.
  3. Make the white chocolate ganache: Place the chopped white chocolate in a medium bowl. In a small saucepan, heat the heavy cream and butter over medium heat, stirring frequently until the butter is melted and small bubbles appear around the edges, but do not boil. Immediately pour the hot cream mixture over the white chocolate and whisk gently until smooth and glossy.
  4. Assemble the tart: Spread enough of the cooled cranberry filling into the tart crust to fill about halfway up the sides, smoothing and leveling with a small angled spatula. Pour the white chocolate ganache over the cranberry layer, stopping when it is level with the top of the crust. Any leftover cranberry filling can be saved for other uses like toast or ice cream. Chill the tart in the refrigerator overnight to set.
  5. Garnish and serve: Before serving, decorate the tart with sugared cranberries and rosemary sprigs for a festive touch. Optionally, add plain cranberries as well. Slice and enjoy this elegant dessert.

Notes

  • To speed up cooling the cranberry filling, place the saucepan in the refrigerator after simmering.
  • Any leftover cranberry filling can be enjoyed on toast, yogurt, or ice cream.
  • Leftover white chocolate ganache can be refrigerated in an airtight container; rewarm gently to use as a sauce or spread.
  • Sugared cranberries can be made by tossing fresh cranberries in sugar and allowing them to dry; they add a festive sparkle.
  • Be careful not to overheat the cream during ganache preparation, as boiling can cause the chocolate to seize.

Keywords: white chocolate tart, cranberry tart, holiday dessert, white chocolate ganache, graham cracker crust, festive tart

Find it online: https://foodiecara.com/white-chocolate-cranberry-tart-recipe/