Cranberry White Chocolate Tart

Mix together the crust ingredients until fully moistened.

Press the crumbs tightly into a tart pan with removable bottom, then bake and cool.

Cook down the cranberries and sugar until thickened and the cranberries pop.

Puree the cranberries, then pass through a fine mesh sieve and allow the puree to cool slightly.

Heat the heavy whipping cream until it simmers, then pour it over the white chocolate. Allow it to stand for one minute.

Use a rubber spatula to carefully mix together the cream and white chocolate until a smooth ganache forms.

Add the butter one tablespoon at a time, stirring until completely melted.

Pour the white chocolate ganache into the cooled tart shell.

Use a piping bag or zip top bag to drizzle the cranberry puree around the top of the white chocolate.

Use a butter knife to swirl together the cranberry and white chocolate into a decorative pattern.