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.
Servings: 10 slices
Calories: 310kcal
Cost: 16
Equipment
- tart pan (9-inch)
- mixing bowls
- saucepan
- spatula
- whisk
- oven
- refrigerator
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 1 tbsp cold water (as needed)
- 1 cup white chocolate chips or chopped white chocolate
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1 tbsp orange juice
- sugared cranberries or white chocolate curls, for garnish
Instructions
- 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.