This Cranberry White Chocolate Tart is a delicate and elegant dessert you can prepare for Christmas. It is one of the most beautiful, colorful and flavorful tarts I have ever prepared. The tart consists of a pate sablee crust made with almonds, a white chocolate almond crunch, a cranberry orange layer and white chocolate ganache. The tart is beautifully decorated with red currants, sugar-coated cranberries, and cinnamon sticks, with a powdered sugar dusting.
How to make Cranberry White Chocolate Tart
Whenever you prepare a tart, the first thing you need to prepare is the tart crust. Prepare the dough by mixing together the room-temperature butter with powdered sugar, egg, ground almonds, flour and salt. Refrigerate the dough for at least 30 minutes before going further with the tart crust.
While the dough is chilling, you can prepare the cranberry sauce for the filling. Place the cranberries with sugar and orange juice in a medium saucepan and cook over medium heat until thickens. Remove from heat and sieve to create a smooth sauce, and stir in orange zest.
Once the dough is chilled, roll it out between two sheets of parchment paper. Press the dough onto the bottom and edges of the tart pan. Cut the excess dough. Refrigerate again before blind baking. Chilling the dough is essential, in order to avoid shrinking while baking. Prick with a fork and cover with parchment paper and weights. Bake for 15-20 minutes, remove the weights and bake for 10-15 minutes more. Let it cool before filling.
For the filling, first prepare the white chocolate almond crunch, which beside bringing texture and flavor to the tart it also seals the crust from getting soggy from the cranberry sauce.
Once the chocolate almond thin layer is all set, cover with the smooth cranberry sauce. Top wih white chocolate ganache and refrigerate for at least 2 hours or until ready to serve.
The good news is that you can prepare this tart with even two days in advance and it also freezes well. Keep the leftovers refrigerated.
Hope you will try this amazing Cranberry White Chocolate Tart, tag me on Instagram if you do and enjoy!
More festive cranberry desserts you may like
If you like cranberry desserts you may also like this festive Cranberry White Chocolate Meringue Roll. This White Chocolate Cranberry Orange Layer Cake consists of thin layers of sponge cake filled with white chocolate orange frosting and cranberry orange jam. It is bursting with flavor and it simply melts in your mouth. These Cranberry Orange Cookies are also a great treat perfect for Christmas. Let’s dont forget about this delightful Triple Chocolate Cranberry Mousse Cake, an impressive cake that everybody will love. I also recommend this flavorful Cranberry Pistachio Fudge made without sweetened condensed milk, a fudge in white, green and red colors.
For more Christmas recipes don’t forget to check my Christmas recipe collection.
Cranberry White Chocolate Tart
Makes about 10 servings
- 1/2 cup (110g) unsalted butter , room temperature
- 1/4 cup (30g) powdered sugar
- 1 egg
- 1 ¼ cup (160g) all-purpose flour
- 1/2 cup (50g) ground almonds (almond flour)
- 1/4 tsp (1g) salt
Cranberry Sauce Filling
- 10 oz (300g) fresh or frozen cranberries
- 1/3 cup (70g) sugar
- 2 tbsp (30ml) orange juice
- Zest of a large orange
- 1.5 oz (45g) white chocolate
- 1 tbsp (14 ml) vegetable oil
- 2 tbsp (20g) almonds, finely chopped
White Chocolate Ganache
- 6 oz (180g) white chocolate
- 1/4 cup (60g) whipping cream
- red currants
- sugar-coated cranberries
- cinnamon sticks or star anise
- powdered sugar
Prepare the pâte sablée dough.
- In a large bowl, mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
- Gradually incorporate the ground almonds and flour.
- Make sure you don’t overwork the dough.
- Wrap the dough with plastic wrap, shape it into a disc and refrigerate for at least 30 minutes.
Meanwhile, prepare the cranberry sauce.
- Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 5-10 minutes or until thickens.
- Remove from heat and sieve. Add orange zest, stir to combine and set aside to cool until ready to use.
Prepare the dough for baking the tart crust.
- Preheat the oven to 350°F (180°C).
- Roll the dough between two pieces of parchment paper or plastic wrap until it's about 12 in (30cm) in diameter.
- Press the dough onto the bottom and edges of a 8 or 9 inch (23cm) tart pan. Cut the excess dough.
- Refrigerate or freeze for about 30 minutes before baking.
- Prick the tart crust with a fork.
- Line the tart crust with parchment paper and fill with pie weights, rice or beans. Bake for 20 minutes.
- Remove the parchment paper and weights and bake for 10-15 minutes more.
- Let it cool slightly on a cooling rack.
Prepare the chocolate crunch layer.
- Melt white chocolate with oil over a bain marie, over low heat.
- Fold in the almond flakes.
- Spread the mixture over the bottom of the tart crust.
- Refrigerate or freeze for a few minutes until set.
Assemble the tart.
- Add the cranberry sauce over the cranberry layer. Use a spatula to spread evenly and smooth the top.
- Refrigerate until you prepare the white chocolate ganache.
- Prepare the white chocolate ganache. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Spread it evenly over the cranberry sauce layer.
- Refrigerate for at least 2 hours to set or overnight.
- Decorate the tart with red currants, sugar-coated cranberries, cinnamon sticks or star anise. Dust with powdered sugar. Enjoy!