Description

This Cranberry White Chocolate Tart combines a rich, creamy white chocolate ganache with a tangy homemade cranberry topping, all nestled in a crisp pre-baked tart shell. Perfectly balanced with hints of orange zest and vanilla, this elegant dessert is ideal for festive occasions or any time you want to impress with a beautiful and delicious tart.

Ingredients

Scale

For the Cranberry Topping

2 cups fresh cranberries
0.33 cup granulated sugar
1 teaspoon orange zest
0.5 teaspoon vanilla extract

For the White Chocolate Ganache

8 oz white chocolate, chopped
0.5 cup heavy cream
2 tablespoons unsalted butter

Other

1 9-inch tart crust (pre-baked)
Powdered sugar (optional, for garnish)

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Instructions

Cook Cranberries: In a saucepan, combine the fresh cranberries, granulated sugar, and orange zest. Cook over medium heat for 7 to 9 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
Add Vanilla and Cool: Remove the cranberry mixture from heat, stir in the vanilla extract, and let it cool completely to room temperature.
Prepare White Chocolate: Chop the white chocolate and place it in a heatproof bowl to prepare for the ganache.
Heat Cream and Butter: In a small saucepan, heat the heavy cream and unsalted butter over medium heat until steaming but not boiling.
Make Ganache: Pour the hot cream and butter mixture over the chopped white chocolate. Let it sit for 1 minute, then stir gently until the mixture is smooth and fully melted.
Fill Tart Shell: Pour the white chocolate ganache into the pre-baked 9-inch tart crust, spreading it evenly with a spatula.
Add Cranberry Topping: Spoon the cooled cranberry mixture over the ganache, spreading gently or swirling slightly for a decorative effect.
Chill: Refrigerate the tart for at least 2 hours until the ganache and cranberry topping are set.
Serve: Just before serving, dust the tart with powdered sugar if desired for an elegant finish.

Notes

Use fresh cranberries for the best tart flavor and vibrant color.
The tart crust must be pre-baked to avoid sogginess when adding the ganache and cranberry topping.
Ensure the heavy cream is hot but not boiling to avoid seizing the white chocolate.
Chilling the tart thoroughly is essential for clean slicing and optimal texture.
For added texture, you can sprinkle chopped nuts on top before chilling.