Hey there, and welcome back, friends.

You are in for a holiday treat!

White Chocolate Cranberry Tart

There’s nothing like a decadent tart, and this tart tops them all! It’s stunning with its beautiful garnishes against the white chocolate ganache.

I know you’ll love showing up to Thanksgiving and Christmas parties with this tart.

The flavor of this tart is out of this world, too. The homemade cranberry jam center has the right amount of sweetness and tartness, and it pairs perfectly with the graham cracker crust and white chocolate ganache.

Who says cranberry is only meant to be eaten with turkey? I actually love using cranberry in desserts. This dessert really makes cranberry the star, and it is so over-the-top delicious.

I hope you love sharing this tart with your family and loved ones this season.

Cranberry White Chocolate Tart Ingredients

• graham cracker crumbs
• granulated white sugar
• unsalted butter
• fresh or frozen cranberries
• orange juice
• white chocolate
• unsalted butter
• heavy whipping cream
• sugared cranberries, fresh cranberries, red currants, and rosemary for garnish

How to Make a White Chocolate Cranberry Tart

Mix the graham cracker crumbs and sugar.

Add the melted butter and mix thoroughly to combine. You can use a food processor or mix everything by hand.

Transfer the crumb mixture into a 9-inch pie dish.

Press the crumbs evenly up the sides, then in an even layer on the bottom of the dish. Set aside.

To make the cranberry layer, put the cranberries, sugar, and orange juice into a medium-sized saucepan set over medium heat.

Bring to the boil, then turn down to a simmer. Cook for 8 minutes or until most of the cranberries have burst and broken down and the sauce is thick. Set aside to cool.

To make the white chocolate layer, put the white chocolate and butter into a mixing bowl.

Put the heavy whipping cream into a small saucepan set over medium heat. Remove from the heat just before the cream comes to a boil, and immediately pour over the chocolate and butter.

Leave untouched for 5 minutes. After 5 minutes, slowly stir the white chocolate, butter, and cream mixture. The chocolate should be melted and smooth, but if it’s not, set the bowl over a pan filled with an inch of water (Bain Marie) and stir slowly until completely melted.

Leave to cool slightly. Fill the graham cracker crust with the cranberry jam, then pour over the cooled melted chocolate.

Use a palette knife or similar to smooth out the top.

Put the pie dish into the fridge to set for 3-4 hours. Once set, decorate with cranberries, rosemary, and redcurrants. Slice, serve, and enjoy! 

How to Store a White Chocolate and Cranberry Tart

This cranberry tart should be stored in the refrigerator in an airtight container for up to 4 days. You can also freeze this tart for up to 3 months and garnish it before serving. Unthaw the tart at room temperature.

More Holiday Dessert Recipes

Christmas time is such a special time of year. Here’s my whole collection of holiday recipes, and below are a few favorites.

• Eggnog Cheesecake with Gingersnap Crust
• Cranberry White Chocolate Oatmeal Cookies
• Eggnog Cinnamon Rolls with Cream Cheese Frosting
• Peppermint White Chocolate Cookies
• Cranberry Orange Sweet Rolls

What do you think of this amazing holiday tart recipe? What would you serve with a slice of this tart? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

White Chocolate Cranberry Tart Recipe

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Yield: 8-10 servings

White Chocolate Cranberry Tart

This delectable White Chocolate Cranberry Tart is quite the showstopper! Perfect for a festive special occasion such as Thanksgiving or Christmas. Your guests will never know how easy it was to make! 

Prep Time 20 minutes

Chill Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

For the crust

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• 1 1/2 cups graham cracker crumbs (that’s 12 full sheets Graham Crackers)
• 1/4 cup granulated white sugar
• 6 tablespoons unsalted butter, melted

For the cranberry layer

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• 2 cups fresh or frozen cranberries
• 1/2 cup granulated white sugar
• 1/2 cup orange juice

For the white chocolate layer

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• 1 1/2 cups coarsely chopped white chocolate
• 1 tablespoon unsalted butter
• 1/2 cup heavy whipping cream

For the topping

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• sugared cranberries
• cranberries
• rosemary
• red currants

Instructions

1. Mix the graham cracker crumbs and sugar. Add the melted butter and mix thoroughly to combine. You can use a food processor or mix everything by hand.
2. Transfer the crumb mixture into a 9-inch pie dish. Press the crumbs evenly up the sides, then in an even layer on the bottom of the dish. Set aside.
3. To make the cranberry layer, put the cranberries, sugar, and orange juice into a medium-sized saucepan set over medium heat. Bring to the boil, then turn down to a simmer. Cook for 8 minutes or until most of the cranberries have burst and broken down and the sauce is thick. Set aside to cool.
4. Put the white chocolate and butter into a mixing bowl to make the white chocolate layer. Put the heavy whipping cream into a small saucepan set over medium heat. Remove from the heat just before the cream boils, and immediately pour over the chocolate and butter. Leave untouched for 5 minutes. 
5. After 5 minutes, slowly stir the white chocolate, butter, and cream mixture. The chocolate should be melted and smooth, but if not, set the bowl over a pan filled with an inch of water and stir slowly until completely melted. Leave to cool slightly.
6. Fill the Graham Cracker crust with the cranberry sauce, then pour over the cooled melted chocolate. Use a palette knife or similar to smooth out the top.
7. Put the pie dish into the fridge to set for 3-4 hours or overnight.
8. Once set, decorate with sugared cranberries, rosemary, and red currants.
9. Slice, serve, and enjoy! 

Notes

1. Storage: This White Chocolate and Cranberry Tart should be stored in the refrigerator, which will stay fresh for up to 4 days. 
2. We made this tart in a 9-inch tart pan. The recipe will work in an 8-inch or 10-inch but your tart will be thinner or thicker depending on which size you use.
3. You can use fresh or frozen cranberries for this recipe.
4. The from-scratch cranberry jam layer is really easy to make yourself. If you want to save time, you can use ready-made cranberry jam.
5. We used a bar of white chocolate which we chopped finely to make this recipe. You can use white chocolate chips if you prefer.
6. It’s important not to boil the cream when you heat it. As soon as it starts to steam and tiny bubbles appear on the surface, remove it from the heat and pour it over the chocolate and butter.
7. If the chocolate doesn’t melt you can place the mixing bowl on top of a small saucepan filled with hot water and melt it in a Bain Marie.
8. We suggest chilling the tart for at least 3 hours so it’s easy to cut and the chocolate ganache has a chance to set.
9. To make sugared cranberries boil equal parts sugar and water then tip the cranberries in to coat them. Leave the cranberries to dry before tossing in granulated white sugar. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch
• 
  Wilton Extra Long Non-Stick Tart and Quiche Pan, 14 x 4.5-Inch

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 510Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 126mgCarbohydrates: 62gFiber: 3gSugar: 47gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post White Chocolate Cranberry Tart  appeared first on A Classic Twist.

This no bake chocolate tart is easy to make and delicious too. Perfect for special occasions, a dinner party, or just because you love chocolate!

(more…)

The post No Bake Chocolate Tart appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a fall treat!

Pumpkin Tart

Classic pumpkin pie filling is made with pure maple syrup and wrapped in a spiced pecan crust. This pumpkin tart is perfect for Thanksgiving. 

It’s your classic pumpkin pie (in a tart form) with a twist of a spiced pecan crust. This recipe is an oldie but a goodie that is a hit at any gathering. 

This maple pumpkin tart is EASY to make, and you can prep it a day or two ahead of time to make room for other busy cooking. 

(more…)

The post Maple Pumpkin Tart with Spiced Pecan Crust appeared first on A Classic Twist.

Hopefully, I had you at Nutella. If you are gluten-free and vegan, you will love this Chocolate Nutella Tart. Not only is the chewy coconut almond crust mouth-watering but the creamy chocolate coconut ganache is to-die-for.

(more…)

The post Chocolate Nutella Tart appeared first on A Classic Twist.

This classic lemon tart recipe is one you will love. With a sweet shortbread dough and a lip-puckering tart lemon curd filling, it is the lemon lover’s dream.

This blog post was originally published in May 2018 and has been updated with new images.

I realized the other day that I don’t have a classic lemon tart recipe on the blog. Actually, a reader made me realize this. She was making my grapefruit tart with a coconut crust and asked if she could use lemons instead, as she didn’t like grapefruit. I was going to point her to a lemon tart recipe instead and realized I never shared one.

All my citrus tart recipes can be made into a lemon tart but I think it is easier for you all if I just create a post just for this recipe. I love when you tell me what to do and how I can help!

This classic lemon tart recipe is one that you will keep in your baking repertoire for a long time. With a sweet-tart dough recipe and a lip-puckering tart lemon curd filling, it is the lemon lover’s dream.

The recipe that I have been making for a long time is adapted from a few cookbooks. I love the tart dough recipe from Baking Chez Moi because it is so versatile and easy to whip up. It bakes up perfectly every time, whether it is rolled out or pressed into the tart pan.

Making a lemon tart is truly simple. You make a simple buttery tart dough, that is baked and cooled before the filling. The filling in this classic lemon tart recipe is essentially a lemon curd. Smooth, sweet and lip-puckering. The resulting lemon tart is the perfect combination of sweet and sour in a pastry.

I dressed this tart up with fresh berries as I had plenty on hand. A dollop of homemade whipped cream and a few berries go a long way in making this lemon tart not just a beautiful centerpiece but a sweet delight with juicy berries.

With Mother’s day just around the corner, this classic lemon tart would be perfect for mom and all your spring celebrations.

Happy Mother’s Day to all the mom’s out there!

Ingredients

• all-purpose flour
• confectioners’ sugar
• sea salt
• unsalted butter
• a few eggs
• granulated sugar
• fresh lemon zest
• fresh lemon juice
• fresh berries
• whipped cream or Cool Whip

How to Make a Classic Lemon Tart

Start by making the crust. In the bowl of a food processor, combine the flour, sugar and sea salt. Pulse a few times to combine. 

Add in the butter and pulse until you have coarse pieces, the size of peas. Add in the egg, a little at a time, pulsing after each addition. 

Once added, pulse the mixture a few more times until the dough comes together.

Transfer the dough onto a work surface and blend the dough together in small pieces using the heel of your hand.

Butter or grease the tart pan. Press the dough evenly over the bottom and up the sides of the pan. You may not use all of the dough if you like a thin crust. Do not overwork the dough as you press it into the tart pan to preserve the shortbread texture of the dough.

Prick the crust all over with a fork and freeze for at least 30 minutes to 1 hour longer, before baking.

Preheat the oven to 400 degrees F. Grease the shiny side of an aluminum foil and fit it into the crust. (If your crust is frozen, you can bake it as is, but if not, fill it with pie weights before baking.

Bake the crust for 25 minutes, then remove foil (and weights if using). If the dough is puffed, press it down gently with the back of a spoon. Continue baking for another 7 to 10 minutes or until firm and golden brown. Transfer to a wire rack and cool completely.

After the crust has been made, make the lemon custard filling. In a large heat-resistant bowl, whisk together the sugar, eggs, lemon zest, and juice by hand for about 1-2 minutes until the mixture looks homogenous and the sugar has dissolved. 

Set the bowl over a simmering pot of water (a double boiler) and add the butter. Cook the mixture, stirring constantly with a wooden spoon, until the mixture is thickened and coats the back of the spoon. This will take about 15-25 minutes total, depending on the size of your bowl and pot. 

Strain the mixture through a fine sieve and discard any solids. Cover the filling and refrigerate for 30 minutes.

Pour the lemon curd into the cooled tart dough. Refrigerate the tart until set, about 8 hours, preferably overnight.

Just before serving, top with whipped cream and fresh berries, if desired.

How to Store

Store this homemade lemon tart in the refrigerator for up to 3-5 days. Make sure to cover the top securely with plastic wrap or store the tart in an airtight container.

More Mother’s Day Dessert Recipes

Grab the recipe below along with some of my favorite spring recipes that would be great for Mother’s Day:

• Meyer Lemon Souffle
• White Chocolate Rose Cake for Mother’s Day
• Lemon Poppy Seed Bundt Cake
• Blood Orange Meringue Pie
• Grapefruit Yogurt Mousse Tart

What do you think of this amazing lemon dessert recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Classic Lemon Tart Recipe

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Yield: 1 9-inch tart

Classic Lemon Tart Recipe

This classic lemon tart recipe is one that you will keep in your baking repertoire for a long time. With a sweet tart dough recipe and a lip-puckering tart lemon curd filling, it is the lemon lover's dream.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For Sweet Tart Dough:

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• 1 ½  cup all-purpose flour
• ½ cup confectioners’ sugar
• ¼ teaspoon sea salt
• 9 tablespoons unsalted butter, cold and cut into small pieces
• 1 large egg, gently beaten

For Topping:

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• ½ cup fresh berries
• ¼ cup whipped cream or cool whip

For Lemon Filling:

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• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 2/3 cup unsalted butter, softened and cut into small pieces
• 2 tablespoons fresh lemon zest
• ½ cup fresh lemon juice

Instructions

For the Crust:

1. In the bowl of a food processor, combine the flour, sugar and sea salt. Pulse a few times to combine. Add in the butter and pulse until you have coarse pieces, the size of peas. Add in the egg , a little at a time, pulsing after each addition. Once added, pulse the mixture a few more times until the dough comes together.
2. Transfer the dough onto a work surface and blend the dough together in small pieces using the heel of your hand.
3. Butter or grease the tart pan. Press the dough evenly over the bottom and up the sides of the pan. You may not use all of the dough if you like a thin crust. Do not overwork the dough as you press it into the tart pan to preserve the shortbready texture of the dough.
4. Prick the crust all over with a fork and freeze for at least 30 minutes to 1 hour longer, before baking.
5. Preheat oven to 400 degrees F. Grease the shiny side of an aluminum foil and fit it into the crust. (If your crust is frozen you can bake it as is but if not fill in with pie weights before baking.
6. Bake crust for 25 minutes, then remove foil (and weights if using). If the dough is puffed, press it down gently with the back of a spoon. Continue baking for another 7 to 10 minutes or until firm and golden brown. Transfer to a wire rack and cool completely.

For the Filling:

1. In a large heat-resistant bowl, whisk together the sugar, eggs, lemon zest, and juice by hand for about 1-2 minutes until the mixture looks homogenous and the sugar has dissolved. Set the bowl over a simmering pot of water (a double boiler) and add the butter. Cook the mixture, stirring constantly with a wooden spoon, until the mixture is thickened and coats the back of the spoon. This will take about 15-25 minutes total, depending on the size of your bowl and pot. 
2. Strain the mixture through a fine sieve and discard any solids. Cover the filling and refrigerate for 30 minutes.
3. Pour the lemon curd into the cooled tart dough. Refrigerate tart until set, about 8 hours or preferably overnight.
4. Just before serving, top with whipped cream and fresh berries, if desired.

Notes

The filling is very soft when set, even after chilling for about 8 hours. It still holds up enough to cut.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 584Total Fat: 35gSaturated Fat: 21gUnsaturated Fat: 14gCholesterol: 202mgSodium: 122mgCarbohydrates: 63gFiber: 2gSugar: 49gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Classic Lemon Tart Recipe appeared first on A Classic Twist.

I am back again with another galette. This time with fall’s unsung hero – pears. This pear almond galette is a fall must-have with juicy tender pears cooked inside flaky puff pastry. Simple, delightful and even better with a drizzle of maple caramel. Just what fall desserts are made of.

Pears are one of my favorite fall fruits. I wish I baked more with them but beyond a poached pear now and then, I forget of how good they are baked. This year, I was determined to throw a few into a pie form. But as usual, the lazy side of me takes over and I result to a galette instead. It has all the flavors of a pie – warm fruit, buttery crust- and not the work. This pear almond galette starts with a puff pastry crust, a pillowy goodness of buttery crust. The pastry crust is filled with a sweet almond frangipane and the spiced pears layered on top of it. It’s all baked to golden perfection!!

It’s simply delicious. It’s going to be my go-to dessert this fall to any gatherings.

This recipe was inspired by the new Simple Bites Kitchen cookbook. If you are not already a fan of Aimee over at Simple Bites, you need to be. She’s one of my favorite blogs and I’ve been reading it for years. Her second cookbook just came out and it’s full of amazing cozy family-friendly recipes.  I adapted her recipe for apple galette with pears. Grab a copy of this must-have book on Amazon.

More Pear Recipes

• Pear and Raspberry Bread
• Pear Apple Cider
• Pear Apple Pie
• Pear Crisp with Oat Crumb Topping
• Baked Pears

Print

Yield: 1 rectangular galette

Pear Almond Galette

This pear almond galette is a fall-must have with juicy tender pears cooked on top of an almond frangipane inside a flaky puff pastry crust.

Prep Time 40 minutes

Cook Time 55 minutes

Ingredients

Toggle ingredient group

• 1 pound puff pastry, thawed overnight in the refrigerator
• ⅓ cup unsalted butter, softened
• ⅔ cup brown sugar, divided
• 2 large eggs
• ½ cup almond meal/flour
• 2 tablespoons all-purpose flour
• 4-5 large pears (I used Bosc pears)
• ¼ teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted
• 1 tablespoon turbinado or raw cane sugar, for sprinkling
• 2 tablespoons sliced almonds, toasted, for garnish

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the puff pastry into a rectangle about 1/8^th inch thick. Transfer the pastry to the prepared sheet and place in freezer.
• In a medium bowl, cream together the butter and a 1/3 cup of the brown sugar. Add in 1 egg and beat until smooth. Finally, add the almond meal and flour and mix until smooth paste forms.
• Peel and core the pears and slice into ¼ inch slices. Toss the pears with the remaining sugar and the nutmeg and cinnamon.
• Remove the pastry from the freezer. Spread the almond frangipane over the puff pastry, leaving at least 2-3-inch border on all sides. Arrange the pear slices over the frangipane, making sure to tuck them in close together.
• Fold the sides over the pears in a freeform manner, pinching the folds together as you go. It doesn’t have to be perfect – that’s the beauty! Brush the pears with the melted butter. Beat the remaining egg and use to brush over the puff pastry. Sprinkle the whole galette with the turbinado sugar.
• Bake galette for 50-55 minutes, until the pastry is golden and the pears are soft to the touch. Let cool slightly before sprinkling with the almonds. Serve warm with a scoop of ice cream.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pear Almond Galette appeared first on A Classic Twist.