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!
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
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!
Ingredients
For the crust
- 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
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated white sugar
- 1/2 cup orange juice
For the white chocolate layer
- 1 1/2 cups coarsely chopped white chocolate
- 1 tablespoon unsalted butter
- 1/2 cup heavy whipping cream
For the topping
- sugared cranberries
- cranberries
- rosemary
- red currants
Instructions
- 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.
- 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.
- 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.
- 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.
- Put the pie dish into the fridge to set for 3-4 hours or overnight.
- Once set, decorate with sugared cranberries, rosemary, and red currants.
- Slice, serve, and enjoy!
Notes
- Storage: This White Chocolate and Cranberry Tart should be stored in the refrigerator, which will stay fresh for up to 4 days.
- 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.
- You can use fresh or frozen cranberries for this recipe.
- 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.
- We used a bar of white chocolate which we chopped finely to make this recipe. You can use white chocolate chips if you prefer.
- 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.
- 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.
- 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.
- 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.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 510Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 126mgCarbohydrates: 62gFiber: 3gSugar: 47gProtein: 4g
Pretty! And so similar to my white chocolate cranberry tart, posted over a year ago: https://sherisilver.com/2022/11/03/white-chocolate-cranberry-tart/