Print

White Chocolate Cranberry Tart Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 74 reviews

This White Chocolate Cranberry Tart combines a crisp graham cracker crust with a tangy cranberry filling, topped with a luscious white chocolate ganache. Finished with festive sugared cranberries, fresh cranberries, and aromatic rosemary sprigs, this dessert is perfect for holiday celebrations or any special occasion where you want a balance of sweet and tart flavors in a visually stunning tart.

Ingredients

For the crust:

  • 6 ounces graham crackers (about 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: Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. In a bowl, combine the crumbs with the melted butter and granulated sugar until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a tart pan (9-inch preferred). Chill the crust in the refrigerator for at least 15 minutes to set.
  2. Make the cranberry filling: In a medium saucepan over medium heat, combine fresh or frozen cranberries, granulated sugar, cornstarch, and water. Stir continuously until the mixture comes to a boil and the cranberries begin to burst, thickening into a jam-like consistency. Remove from heat and allow the filling to cool slightly.
  3. Fill the crust with cranberry filling: Spoon the cooled cranberry filling evenly over the chilled crust. Return the tart to the refrigerator while preparing the ganache.
  4. Make the white chocolate ganache: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer over medium heat, then immediately pour it over the chopped white chocolate. Let stand for 1-2 minutes to soften the chocolate, then gently stir until the mixture is smooth and glossy. Stir in the unsalted butter until fully incorporated.
  5. Assemble the tart: Pour the white chocolate ganache over the cranberry filling layer, spreading it gently with a spatula for an even top layer. Refrigerate the tart for at least 2 hours or until the ganache is set and firm.
  6. Garnish and serve: Just before serving, decorate the tart with sugared cranberries, plain cranberries, and fresh rosemary sprigs to add a festive touch. Slice and enjoy chilled or at room temperature.

Notes

  • To make sugared cranberries: toss fresh cranberries with simple syrup, then roll in granulated sugar and let dry on parchment paper.
  • If you prefer a firmer crust, you can bake the crust at 350°F (175°C) for 8-10 minutes before chilling.
  • Use high-quality white chocolate for the ganache to ensure a smooth, creamy texture and rich flavor.
  • This tart can be prepared a day ahead and stored in the refrigerator, covered tightly.
  • For a gluten-free version, substitute gluten-free graham crackers or use gluten-free cookie crumbs for the crust.

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