White Chocolate Cranberry Tart

A delightful fusion of sweet and tart, the White Chocolate Cranberry Tart features smooth white chocolate paired with tangy cranberries in a flaky crust.

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Prep Time 30

Cook Time 10

Total Time 2

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the Crust

1.5 cups 1 ½ cups graham cracker crumbs
0.5 cups ½ cup unsalted butter, melted
0.25 cups ¼ cup granulated sugar

For the Filling

8 ounces 8 ounces white chocolate, chopped Use quality white chocolate for richer flavor.
1 cup 1 cup heavy cream
2 cups 2 cups fresh or frozen cranberries May substitute with sweeter berries if desired.
0.5 cups ½ cup powdered sugar
1 teaspoon 1 teaspoon vanilla extract

For Garnish (optional)

to taste Extra cranberries or mint leaves for decoration

Method

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs with melted butter and sugar until evenly combined.
Press the mixture evenly into the bottom and sides of a tart pan.
Bake for 8-10 minutes, then let it cool.

Making the Filling

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and add in the chopped white chocolate, stirring until smooth.
Allow it to cool slightly.

Combining Ingredients

In a separate bowl, combine the cranberries with powdered sugar and toss to coat.
Fold the cranberry mixture into the cooled white chocolate mixture along with the vanilla extract.
Pour the filling into the cooled crust and smooth the top.
Refrigerate for at least 2 hours, or until set.

Serving

Once set, remove from the tart pan, slice, and garnish with extra cranberries or mint leaves if desired.
Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze without garnishes for up to a month, thaw in refrigerator before serving.