Description

This Cranberry White Chocolate Tart combines a buttery, tender tart shell with a luscious white chocolate filling topped with tart cranberries, creating a perfect balance of sweet and tangy flavors. Ideal for festive occasions or a special dessert treat, this recipe is straightforward to make and delivers an impressive presentation.

Ingredients

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Tart Shell Ingredients

1 ½ cups all-purpose flour
½ cup powdered sugar
½ cup unsalted butter, softened
1 large egg yolk
1 tablespoon cold water

Filling Ingredients

1 cup heavy cream
8 ounces white chocolate, chopped
1 cup fresh or frozen cranberries
¼ cup granulated sugar
1 tablespoon lemon juice
Optional: Zest from 1 lemon

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Instructions

Prepare the Tart Shell: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the softened butter and mix until the mixture becomes crumbly. Incorporate the egg yolk and cold water gradually to form a smooth dough. Roll out the dough into a circle and carefully fit it into a tart pan, trimming any excess dough from the edges.
Blind Bake the Shell: Prick the bottom of the dough with a fork to prevent bubbling. Place a piece of parchment paper over the dough and add pie weights or dried beans on top. Bake for 15 minutes, then remove the weights and parchment paper. Continue baking the shell for an additional 10 minutes until it turns lightly golden. Remove from oven and allow to cool completely.
Prepare the Filling: In a saucepan set over medium heat, combine the heavy cream and chopped white chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy. In a separate bowl, mix the cranberries with granulated sugar, lemon juice, and optional lemon zest; let this sit for about 10 minutes to macerate and soften the cranberries.
Assemble the Tart: Pour the warm white chocolate filling into the cooled tart shell, smoothing it evenly. Distribute the cranberry mixture evenly over the white chocolate filling to create an attractive topping.
Bake the Tart: Return the assembled tart to the oven and bake for 15-20 minutes, or until the cranberries are softened and the filling is set. Remove the tart from the oven and allow it to cool to room temperature before proceeding.
Chill the Tart: Once the tart has cooled completely, refrigerate it for at least 1 hour to let the filling firm up and to enhance the flavors before serving.

Notes

Using fresh cranberries will give the tart a firmer texture, while frozen cranberries might make the filling slightly softer.
Ensure the white chocolate and cream mixture is smooth to avoid lumps in the filling.
Blind baking the tart shell prevents it from becoming soggy once the filling is added.
Chilling the tart improves slicing and helps the flavors meld together.
For a slight tang, add lemon zest to the cranberry mixture as suggested.