If you are looking for a show-stopping dessert that tastes even more sophisticated than it looks, this White Chocolate Cranberry Tart is your answer. It is the perfect marriage of flavors and textures: a buttery, press-in shortbread crust, a smooth, creamy, melt-in-your-mouth white chocolate ganache filling, and a vibrant topping of tart cranberries that cuts through the sweetness perfectly. This tart is elegant, festive, and surprisingly easy to make, making it the ideal centerpiece for any holiday gathering, from Thanksgiving to Christmas dinner.
The beauty of this tart lies in its simplicity. We eliminate the fuss of a rolled pastry dough by using an easy shortbread crust that you press directly into the pan. The filling is a simple ganache—just heated cream poured over white chocolate—that sets up into a velvety smooth texture as it chills. The final flourish of shimmering, bright red cranberries creates a visual masterpiece that screams “holiday perfection!”
Forget complicated cakes and fussy pies. This White Chocolate Cranberry Tart is a high-impact, low-effort dessert that will earn you rave reviews and frequent requests for the recipe. Get ready to master your new favorite holiday bake!
Why This Elegant Tart is a Pinterest Sensation
Recipes that combine simple execution with high-end presentation are the ones that go viral, and this Cranberry Tart hits all the marks for Pinterest and social media success:
- Stunning Contrast: The deep red of the cranberries against the pristine white filling and the golden crust is visually exquisite. It naturally forms a beautiful, festive color palette.
- Flavors that Balance: White chocolate can sometimes be overly sweet, but the natural tartness of the fresh cranberries provides a crucial counterpoint, ensuring the final bite is perfectly balanced and refreshing, not cloying.
- The Effortless Crust: The use of a simple shortbread press-in crust appeals to busy bakers who want flaky perfection without the stress of chilling, rolling, and cracking traditional pastry dough.
- Make-Ahead Friendly: This tart is best when made a day ahead! The ganache filling requires time to fully set, making it the ideal dessert for hosts who want to minimize last-minute kitchen chaos.
- The Ganache Factor: The filling is essentially a white chocolate ganache, a simple technique that results in a filling that is smoother, richer, and creamier than a traditional baked custard.
Ingredients
Success starts with high-quality ingredients. Because white chocolate is the star of the show, choose a good-quality brand (like Ghirardelli or high-quality bars) for the best flavor and texture.
For the Buttery Shortbread Crust
- 11/2 cups all-purpose flour, scoop and leveled
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
For the White Chocolate Ganache Filling
- 12 ounces high-quality white chocolate, finely chopped or in baking chip form
- 11/2 cups heavy cream (at least 36% fat)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cranberry Topping and Glaze
- 1 cup fresh cranberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon orange juice (optional, for brighter flavor)
- Powdered sugar for dusting (optional, for “snowy” effect)
Step-by-Step Instructions: Crust, Fill, and Set
The key to this tart is patience: the filling needs ample time to chill and set up perfectly.
Part 1: Preparing and Baking the Shortbread Crust (30 Minutes)
- Prep Oven and Pan: Preheat your oven to 350∘F (175∘C). Use a 9-inch tart pan with a removable bottom.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
- Add Wet Ingredients: Add the egg yolk and vanilla extract. Mix briefly until the dough just comes together into a cohesive ball. Do not overmix.
- Press into Pan: Press the dough evenly into the bottom and up the sides of the tart pan. Ensure the crust is uniformly thick (1/4 to 1/2 inch). Use the bottom of a measuring cup or glass to smooth the base.
- Chill (Crucial): Place the crust in the freezer for 15 minutes. This crucial step prevents the crust from shrinking down the sides during baking.
- Blind Bake (Optional, but Recommended): Prick the bottom of the chilled crust all over with a fork. Bake for 15 minutes until lightly set. If using pie weights, remove them after 10 minutes.
- Full Bake: Continue baking the crust for another 8–10 minutes, until the edges are golden brown. Remove and let it cool completely on a wire rack while you prepare the filling.
Part 2: Making the White Chocolate Ganache Filling (10 Minutes)
- Chop Chocolate: Place the finely chopped white chocolate (or chips) in a medium, heatproof bowl. Add the vanilla and a pinch of salt.
- Heat Cream: In a small saucepan, bring the heavy cream just to a simmer over medium heat, stirring often. Do not let it boil vigorously. Watch for small bubbles forming around the edges.
- Pour and Wait: Immediately pour the hot cream over the white chocolate in the bowl. Do not stir. Let the mixture sit undisturbed for 5 minutes. This allows the heat of the cream to melt the chocolate thoroughly.
- Whisk: After 5 minutes, begin whisking gently from the center outward until the ganache is perfectly smooth, glossy, and uniform. Ensure there are no un-melted lumps of chocolate.
- Fill and Chill: Pour the warm ganache mixture directly into the fully cooled shortbread crust. Gently tap the tart pan on the counter to release any trapped air bubbles.
Part 3: Setting and Topping (Minimum 4 Hours)
- Initial Chill: Carefully transfer the filled tart to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight, until the ganache is completely firm and set.
- Prepare Cranberry Glaze: In the last 30 minutes of chilling, combine the fresh cranberries, water, sugar, and orange juice (if using) in a small saucepan. Bring to a simmer over medium heat.
- Simmer: Simmer for about 5–8 minutes, stirring occasionally. The cranberries should just begin to pop, and the liquid should thicken slightly. Remove from heat and let cool to room temperature.
- Garnish: Once the tart is fully set, arrange the cooled cranberry mixture evenly over the top of the white chocolate ganache.
- Serve: Gently push up the removable bottom of the tart pan to release the tart. Slice and serve.
Pro Tips for Tart Perfection
White chocolate and shortbread require a few specific techniques to ensure flawless results. Follow these tips closely for an elegant, non-messy tart.
- Preventing Crust Shrinkage: The freezer chill (Part 1, Step 6) is key. The cold temperature stabilizes the butter and prevents the crust from slumping down the sides of the pan when it hits the hot oven.
- A Clean Tart Slice: To get professional, clean slices, use a sharp, thin-bladed knife dipped in hot water and wiped dry before each slice. The chilled ganache will cut cleanly.
- The White Chocolate Trap: White chocolate contains cocoa butter, which is sensitive to heat. It can easily burn or seize. Always remove the cream from the heat before pouring it over the chopped white chocolate, and never melt white chocolate directly over high heat. If it seizes, you can try whisking in a teaspoon of neutral oil (like vegetable oil) to rescue it.
- Achieve a Glossy Topping: The liquid leftover in the cranberry saucepan, once cooled, forms a beautiful, clear glaze. When arranging the cranberries on the tart, spoon some of that liquid over the top for an extra glossy finish that looks spectacular.
- The Perfect Edge: Once the crust is pressed into the pan, use the side of a butter knife or the bottom of a glass to run along the top edge of the pan. This cleanly removes any excess dough, ensuring a sharp, professional-looking edge.
Serving Suggestions and Creative Variations
The white chocolate and cranberry base is beautiful, but a few simple additions can customize this tart for any occasion.
Flavor and Texture Variations
- Orange Zest Infusion: Add the zest of one large orange to the shortbread dough and a tiny bit to the white chocolate ganache filling. Orange and cranberry is a classic pairing that enhances the festive flavor.
- Nutty Crust: Add 1/2 cup of finely ground toasted pecans, almonds, or walnuts to the shortbread dough mixture before pressing it into the pan for an extra layer of crunch and flavor.
- Ginger Spice: Add 1 teaspoon of ground ginger and 1/4 teaspoon of allspice to the shortbread dough for a warm, spiced crust that complements the filling perfectly.
- Boozy Ganache: After the ganache is fully smooth, whisk in 1 tablespoon of dark rum, Kahlúa, or Grand Marnier for a sophisticated, adult twist.
Presentation Tips
- The Snowy Dust: Before serving, gently dust the entire surface of the tart with a fine layer of powdered sugar using a sieve. This creates a beautiful “snowy” contrast against the dark cranberries and highlights the festive look.
- Candied Rosemary: Dip small sprigs of rosemary in an egg white wash, then dredge them in granulated sugar. Let them dry for an hour. Place these “frosted” rosemary sprigs around the edge of the tart for an elegant, crystalline garnish.
- Serving Temperature: While the tart must be chilled to set, serving it after it has sat at room temperature for about 20-30 minutes allows the white chocolate ganache to soften slightly, giving it the very best, velvety texture and releasing its full flavor profile.
Frequently Asked Questions
- Do I have to use fresh cranberries? Can I use frozen? Yes, you must use fresh or frozen cranberries for the topping. Do not use canned cranberry sauce, as it will be too runny. If using frozen, there is no need to thaw them first; simply proceed with the simmering instructions (Part 3, Step 2).
- Can I make this tart with dark chocolate? Absolutely! For a richer, less sweet tart, you can substitute the white chocolate with high-quality dark chocolate (around 60−70% cacao). Follow the exact same directions for the ganache filling. The result will be a beautifully dark, sophisticated tart.
- How far ahead can I make this tart? This is the perfect make-ahead dessert! You can bake the tart and chill it for up to 3 days in the refrigerator. Wait to add the cranberry topping until the day of serving for the freshest appearance.
- How should I store leftovers? Store any leftover tart slices in an airtight container in the refrigerator for up to 5 days.
- Can I freeze the white chocolate cranberry tart? Yes, the baked and cooled tart (without the fresh cranberry topping) freezes well.
- Freeze: Place the undecorated tart (still in the pan) in the freezer until solid (about 2 hours).
- Wrap: Remove the tart from the pan and wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
- Thaw: Thaw overnight in the refrigerator, unwrap it, and then proceed with preparing and adding the cranberry topping before serving.
- Why did my ganache filling set too hard? If the ganache sets too hard, it typically means the balance of cream to chocolate was off, or it was chilled too long. Ensure you used the full 11/2 cups of heavy cream. If it feels rock hard after chilling, let the tart sit at room temperature for 30–45 minutes before serving to soften the ganache back to its velvety texture.
This White Chocolate Cranberry Tart is ready to be your most elegant and effortless dessert of the season. Enjoy the process of creating this festive masterpiece!
Don’t forget to Pin this White Chocolate Cranberry Tart recipe for your holiday menu and share your festive garnish ideas in the comments below!
White Chocolate Cranberry Tart
This White Chocolate Cranberry Tart is a stunning holiday dessert featuring a buttery tart crust filled with silky white chocolate ganache and topped with tart-sweet cranberries. Elegant, festive, and irresistibly delicious.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter until crumbly.
- Add egg yolk and cold water as needed to form a dough. Press evenly into a 9-inch tart pan. Prick base with a fork.
- Bake crust for 20–25 minutes or until lightly golden. Let cool completely.
- In a small saucepan, heat heavy cream until just simmering. Remove from heat and pour over white chocolate. Let sit 1 minute, then stir until smooth and creamy. Stir in vanilla.
- Pour ganache into cooled tart shell and spread evenly. Refrigerate for 1 hour until set.
- In a saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat until berries burst and mixture thickens (5–7 minutes). Let cool.
- Spoon cranberry mixture over chilled ganache. Garnish with sugared cranberries or white chocolate curls before serving.
Notes
For a smooth ganache, use high-quality white chocolate and avoid overheating the cream. You can prepare the crust ahead of time and assemble the tart the day of serving. Garnish with sugared cranberries or white chocolate curls for a beautiful finish.