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White Chocolate Cranberry Tart Recipe

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3.9 from 65 reviews

This White Chocolate Cranberry Tart combines a crunchy graham cracker crust with a vibrant cranberry filling and a luscious white chocolate ganache topping. Garnished with sugared cranberries, fresh cranberries, and fragrant rosemary sprigs, it offers a perfect balance of tartness and creamy sweetness, making it an elegant dessert for holiday gatherings or special occasions.

Ingredients

For the crust:

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

For the cranberry filling:

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

For the white chocolate ganache filling:

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

For the garnish:

  • Sugared cranberries
  • Plain cranberries
  • Rosemary sprigs

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture evenly into the base and sides of a tart pan to form a crust. Bake for 8-10 minutes or until lightly golden. Remove from oven and let cool completely.
  2. Make the cranberry filling: In a medium saucepan, combine the cranberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and mixture thickens, about 10 minutes. Remove from heat and allow the filling to cool slightly before spreading over the cooled crust.
  3. Prepare the white chocolate ganache: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate and let sit for 2 minutes, then stir gently until smooth and glossy. Stir in the unsalted butter until fully incorporated.
  4. Assemble the tart: Pour the white chocolate ganache over the cranberry filling, spreading it evenly. Refrigerate the tart for at least 2 hours or until the ganache is set.
  5. Garnish and serve: Before serving, decorate the tart with sugared cranberries, plain cranberries, and rosemary sprigs for an elegant festive touch. Slice and enjoy!

Notes

  • For a crunchier crust, chill the crust in the refrigerator for 30 minutes before baking.
  • Use fresh cranberries for the best texture, but frozen cranberries also work well.
  • Sugared cranberries can be made ahead by coating cranberries in simple syrup and rolling them in sugar, then drying overnight.
  • The tart can be refrigerated for up to 3 days, but serve at room temperature for best flavor.

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