Cranberry White Chocolate Tart Recipe
If you love festive, rich and tangy desserts, you will enjoy this Cranberry White Chocolate Tart Recipe.
Ingredients
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 –2 tablespoons cold water
For the White Chocolate Filling:
- 8 oz 225 g white chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Cranberry Topping:
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- 1 tablespoon water
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease tart pan lightly and set aside.
Make Tart Dough
- In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
Add Egg and Water
- Add egg yolk and 1 tablespoon cold water. Mix gently until dough forms. Add extra water if needed.
Chill Dough
- Wrap dough in plastic wrap. Chill in fridge for 15 minutes.
Roll Out Dough
- Roll dough into 9-inch circle. Press into tart pan and trim edges.
Blind Bake Crust
- Place parchment paper and pie weights or beans on crust. Bake 15 minutes. Remove weights, bake 10 more minutes until golden. Cool completely.
Make White Chocolate Filling
- Heat cream gently in saucepan. Pour over chopped white chocolate. Let sit 1–2 minutes, then whisk until smooth. Add vanilla and lemon zest.
Pour Filling into Crust
- Pour white chocolate mixture into cooled tart shell. Smooth top with spatula.
Prepare Cranberry Topping
- In small saucepan, combine cranberries, sugar and water. Cook over medium heat 5 minutes until cranberries soften and release juices. Cool slightly.
Top the Tart
- Arrange cooked cranberries evenly over white chocolate filling. Press gently to stick.
Chill Tart
- Refrigerate tart for at least 2 hours to set filling before slicing.
Serve
- Slice tart with a sharp knife. Serve as dessert for festive occasions or elegant gatherings.
Notes
- Use high-quality white chocolate for smooth and creamy filling.
- Add a sprinkle of toasted almonds for crunch on top.
- Substitute cranberries with raspberries for a different tart flavor.
- For extra shine, brush cranberries with warm apricot glaze.
- Serve with a dollop of whipped cream for added indulgence.
- Make tart a day ahead for best flavor and neat slicing.