Cranberry White Chocolate Tart - The Best Christmas Cranberry Tart ever

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Mix ½ cup (110g) unsalted butter, room temperature, ¼ cup (30g) powdered sugar, and 1/4 tsp (1g) salt until light and creamy.

Add 1 egg and mix until creamy.

Stir in ½ cup (50g) ground almonds (almond flour) and 1 1/4 cup (160g) all-purpose flour until combined, being careful not to overwork the dough.

Refrigerate the dough for at least 30 minutes.

In a saucepan, combine 10 oz (300g) cranberries, 1/3 cup (70g) sugar, and 2 tbsp (30ml) orange juice, bring to a boil over medium-high heat, stirring constantly.

Simmer for about 5 minutes or until thickened, then sieve and let it cool completely.

Roll the dough into a circle larger than your 8-9 inch (20-23cm) tart pan and refrigerate or freeze for 15-30 minutes.

Prick the dough with a fork, then line with parchment paper and add tart weights, rice, or beans.

Bake at 350°F (180°C) for 20 minutes, then remove the parchment paper and weights and continue baking for another 10-15 minutes.

Melt 1.5 oz (45g) white chocolate and 1 tbsp (14 ml) vegetable oil over low heat.

Spread 2 tbsp (20g) chopped almonds over the crust and refrigerate or freeze to set.

Smooth the cranberry sauce over the crust and refrigerate until preparing the chocolate ganache.

Melt 6 oz (180g) white chocolate and ¼ cup (60g) whipping cream over a bain-marie over low heat.

Pour the ganache over the cranberry layer and refrigerate to set for at least 2 hours.

Garnish with red currants, sugar-coated cranberries, and cinnamon sticks, then dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens