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Perfect White Chocolate Cranberry Tart Recipe for Holidays

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A festive and indulgent dessert featuring a buttery crust, creamy white chocolate filling, and tangy cranberry topping. Perfect for holiday gatherings or a special treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1–2 tablespoons ice-cold water
  • 8 oz white chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • 1 cup fresh cranberries
  • ½ cup granulated sugar
  • ½ cup water

Instructions

  1. Prepare the crust: In a mixing bowl, combine the flour and sugar. Add the cold, cubed butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough starts to come together. If it’s too dry, add 1 tablespoon of ice-cold water at a time until the dough holds together.
  2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  3. Roll out the crust: On a lightly floured surface, roll out the chilled dough to fit your 9-inch tart pan. Transfer the dough into the pan, pressing it evenly into the bottom and sides. Trim any excess dough and prick the bottom with a fork to prevent bubbling.
  4. Bake the crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 10 minutes or until golden brown. Set aside to cool completely.
  5. Make the white chocolate filling: In a saucepan, heat the heavy cream and butter over medium heat until it starts to simmer. Remove from heat and add the chopped white chocolate. Stir until completely melted and smooth. Mix in the vanilla extract and let the mixture cool slightly.
  6. Prepare the cranberry topping: In a separate saucepan, combine the cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes. Let cool completely.
  7. Assemble the tart: Once the crust has cooled, pour the white chocolate filling into the crust and spread it evenly. Chill in the refrigerator for 1-2 hours, or until the filling is set.
  8. Add the topping: Spread the cooled cranberry mixture over the set white chocolate layer. Return the tart to the fridge for another 30 minutes before serving.
  9. Serve: Slice and enjoy! This tart is best served chilled with a dollop of whipped cream or a sprinkle of powdered sugar.

Notes

[‘Keep the butter cold to ensure a flaky crust.’, ‘Blind bake the crust with pie weights to prevent puffing and ensure crispness.’, ‘Use high-quality white chocolate for the best flavor.’, ‘Stir frequently when making the cranberry topping to prevent burning.’, ‘Chill the tart properly to allow the filling to set completely.’]

Nutrition

Keywords: white chocolate, cranberry tart, holiday dessert, Christmas dessert, festive baking, easy tart recipe

Find it online: https://tomyumy.com/perfect-white-chocolate-cranberry-tart-recipe-for-holidays/