• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Plum
  • Home
  • Recipes
    • Baking Basics
    • Bars & Brownies
    • Breads & Breakfasts
    • Cakes & Cupcakes
    • Cookies
    • Donuts & Muffins
    • Pies & Tarts
    • Savory
    • Miscellaneous
  • Newsletter
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    The Cozy Plum » Recipes » Pies & Tarts

    Cranberry White Chocolate Tart

    Published: Nov 15, 2022 by Callan Wenner · This post may contain affiliate links · Leave a Comment

    85 shares
    • Facebook
    • Yummly
    Jump to Recipe
    White chocolate tart with cranberries and white chocolate on the sides.

    This festive white chocolate tart is filled with a creamy white chocolate ganache and swirled with a sweet and slightly tart cranberry puree. Nestled into a warm-spiced Biscoff cookie crust and topped with sugared cranberries, this tart is sure to please a crowd.

    White chocolate tart with cranberries and white chocolate on the sides.

    Why You'll Love This Recipe

    Flavors - This is the tart for you if you love white chocolate. It's rich and buttery with notes of sweet cream. Paired with the warm spices from the cookie crust and the sweet tang from the cranberries, it's a flavor bomb in every bite.

    Textures - the white chocolate ganache has an incredible velvety mouth feel. Paired with the crumbly cookie crust for crunch, and the sugared cranberries on top for a bright pop in the mouth, it's a delight to the senses.

    Festive - how much more beautiful can a dessert get? The deep cranberry swirls pop next to the off-white filling. This white chocolate tart is sure to be the talk of any gathering you bring it to.

    A cross section of a white chocolate tart with sugared cranberries on top.

    This would be the perfect thanksgiving dessert but is also great for any party during the winter months when cranberries are readily available. And, if you'd like more ways to use up some cranberries, try these cranberry curd tarts or cranberry orange rolls.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Suggested Tools
    • Best White Chocolate to Use for Ganache
    • Substitutions and Variations
    • How to Make This Recipe
    • Expert Tips
    • How to Fix Split Ganache
    • Recipe FAQs
    • Storage
    • More Tart Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    Ingredients

    Ingredients for cranberry white chocolate tart.
    • Cranberries. Fresh or frozen cranberries can be used for this recipe.
    • White chocolate. Very good quality white chocolate should be used in this recipe. See the next section for details on which white chocolate to look for.
    • Biscoff cookies. These get ground into a fine crumb to create the tart shell.
    • Sugar.
    • Unsalted butter.
    • White food coloring. This is completely optional and just helps to take away a bit of the yellow color from the white chocolate. The white chocolate ganache will never be completely white, however. Be sure to use gel or powdered food coloring.

    See recipe card for full ingredients list and quantities.

    Suggested Tools

    Image of tart pan

    tart pan

    Buy Now →
    Image of fine mesh strainer

    fine mesh strainer

    Buy Now →
    Image of mini rubber spatula

    mini rubber spatula

    Buy Now →

    Best White Chocolate to Use for Ganache

    Because the star of this recipe is white chocolate, it's really important to use a good quality quite chocolate. Making a ganache with white chocolate can also be rather finicky due to the fat percentages, so you really should invest a bit in this one.

    I like to use Callebaut W2 White Chocolate Callets as they are pretty affordable for a good quality white chocolate, melt nicely, and have the correct fat content. Another great option would be Valrhona Ivoire feves.

    You'll want to look for white chocolate that has around 35% fat content - a high-quality brand with good cocoa butter content.

    I have also successfully made the ganache using Guittard white chocolate chips, which taste great if you are able to find them. Otherwise, do not use any other type of chocolate chip.

    Substitutions and Variations

    • Use raspberries in place of cranberries for a raspberry white chocolate tart version.
    • Make the tart in mini tart pans for super cute white chocolate tartlets.
    • Use a pie plate if you don't have a tart pan with removable bottom.
    • Use a sweet tart crust or chocolate sweet tart crust in place of the cookie crust.

    How to Make This Recipe

    A hand mixes Biscoff cookie crumbs in a bowl.

    One: Mix together the crust ingredients until fully moistened.

    Hands use a measuring cup to press cookie crumbs into a tart pan.

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

    Cooked cranberries in a pot.

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

    A hand pressed cranberry puree through a fine mesh sieve.

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

    White Chocolate Tart Filling

    Steaming heavy cream pouring onto white chocolate in a bowl.

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

    A hand mixes together melted white chocolate and heavy cream.

    Six: Use a rubber spatula to carefully mix together the cream and white chocolate until a smooth ganache forms. Add a touch of white food coloring to brighten the color slightly, if desired.

    A pat of butter in the white chocolate ganache with a spatula resting in the bowl.

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

    Pouring white chocolate ganache into the tart pan.

    Eight: Pour the white chocolate ganache into the cooled tart shell.

    Cranberry swirls piped into the top of white chocolate tart.

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

    A knife swirls the cranberry puree through the white chocolate.

    Ten: Use a butter knife to swirl together the cranberry and white chocolate into a decorative pattern. Allow it to fully set at room temperature or in the fridge before enjoying.

    Expert Tips

    • Allow the crust to cool completely before adding the ganache.
    • Let the hot cream sit over the white chocolate for a full minute before mixing.
    • Use a spatula rather than a whisk to mix the ganache to limit the air bubbles.
    • If any chunks remain, strain the chocolate through a fine mesh sieve, or use an immersion blender, then strain to remove bubbles.

    How to Fix Split Ganache

    If your ganache separates or becomes grainy, this can usually be fixed by adding in some warm milk and whisking. Don't try adding more cream, it has too much fat and could be the reason the ganache split in the first place. You can also use an immersion blender to bring it back together. Finally, try heating the ganache and re-mixing by placing the bowl on a saucepan filled with about 1 inch of water. 

    Recipe FAQs

    Does ganache harden?

    It gets firm but stays soft. It does not get as hard as biting into a chocolate bar. This can take a couple of hours to happen at room temperature, and even quicker in the fridge. Because of this, you want to pour your ganache into the cooled tart shell as soon as it has come together, then swirl in the cranberry puree and allow it to set and harden up in the tart shell. 

    What if I still have chunks in my ganache?

    Strain the mixture through a fine mesh strainer into the cooled tart shell and discard the few chunks of chocolate. This option is best if you only have a small amount of chocolate that didn't melt.

    Use an immersion blender to pulverize the mixture and get all pieces incorporated. Note that this will slightly aerate the ganache, so you'll need to pour it through a fine mesh strainer into another bowl, and then pour it into the tart. This gets rid of air bubbles. This option is best if you have a larger amount of chocolate that did not incorporate. 

    Storage

    Store the white chocolate tart covered in the fridge for up to four days.

    To freeze the tart, wrap it fully in plastic wrap, then foil, and freeze for two months. Unwrap completely and thaw in the fridge.

    Allow the tart to set out at room temperature for about an hour prior to enjoying.

    A slice of white chocolate tart on a plate with a fork next to it.

    More Tart Recipes You'll Love

    • Chocolate Espresso Tart
    • Chocolate Almond Fig Tart
    • Blueberry White Chocolate Ganache Tart
    • Chocolate Peanut Butter Tart

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    Slices of white chocolate tart topped with sugared cranberries on a serving platter.

    Cranberry White Chocolate Tart

    Callan Wenner
    This festive white chocolate tart is filled with a creamy white chocolate ganache and swirled with a sweet and slightly tart cranberry puree. Nestled into a warm-spiced Biscoff cookie crust and topped with sugared cranberries, this tart is sure to please a crowd.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 30 mins
    Rest time 5 hrs
    Total Time 6 hrs 30 mins
    Course Dessert
    Cuisine American, French
    Servings 16
    Calories 396 kcal

    Equipment

    • 9-inch tart pan or pie dish
    • Fine mesh sieve
    • Immersion blender, blender, or food processor
    • Rubber spatula

    Ingredients
      

    • 2 cups cranberries fresh or frozen (230g)
    • ⅓ cup granulated sugar 67g
    • ½ cup water 4 fl oz
    • 2 cups ground biscoff cookies 250g
    • 6 tablespoon unsalted butter melted (85g)
    • ¼ teaspoon kosher salt
    • 600 g white chocolate finely chopped (about 4 cups)
    • 1¼ cups heavy whipping cream 270ml
    • 2 tablespoons unsalted butter room temperature, cut into tablespoon pieces (28g)
    • white food coloring gel or powder (optional)
    • sugared cranberries for garnish, sugared cranberry recipe

    Instructions
     

    • Add the cranberries, sugar, and water to a saucepan over medium heat. Allow them to cook for about 5-10 minutes until juices release. Use the back of a spoon or spatula to break up the cranberries.
      2 cups cranberries, ⅓ cup granulated sugar, ½ cup water
    • Puree the cranberries completely, then pass the puree through a fine mesh sieve into a bowl. Allow it to cool to room temperature.
    • Preheat the oven to 350℉/180℃.
    • Use a food processor to grind up the Biscoff cookies into a fine crumb.
      2 cups ground biscoff cookies
    • Add the melted butter and salt and use a fork to combine until the crumbs are fully moistened.
      6 tablespoon unsalted butter, ¼ teaspoon kosher salt
    • Press the crumbs tightly into a tart pan, then bake for 10 minutes. Remove to a wire rack to cool completely.
    • Add the heavy whipping cream to a saucepan over medium heat and bring to a simmer, stirring occassionally.
      1¼ cups heavy whipping cream
    • Add the white chocolate to a large bowl, then pour the heavy cream over top. Allow it to stand for 1 minute.
      600 g white chocolate
    • Use a rubber spatula to stir the mixture together, starting from the center and working your way outwards, repeating the process until completely smooth.
    • Add one tablespoon of butter and mix until melted, then add the next piece and stir until smooth. If using, add a few drops of white food coloring to brighten the mixture.
      2 tablespoons unsalted butter, white food coloring
    • Allow the ganache to cool for about 10 minutes and thicken slightly. Pour the ganache into the cooled crust.
    • Transfer the cranberry puree to a piping bag or zip top bag and snip off a small corner. Drizzle the puree onto the white chocolate ganache in random squiggles, leaving open spaces of white chocolate showing.
    • Use a butter knife to swirl the cranberry and white chocolate together into a decorative pattern, then transfer the tart (uncovered) to the fridge to set.
    • If desired, make sugared cranberries, then decorate the top of the pie before slicing and serving.
      sugared cranberries

    Notes

    Allow the tart to come to room temperature for at least an hour prior to serving. 
    Store the tart covered in the fridge for four days. To freeze the tart, wrap it completely in plastic wrap, then foil, and freeze for two months. Fully unwrap and thaw in the fridge. 
    Tips:
    • Allow the crust to cool completely before adding the ganache.
    • Let the hot cream sit over the white chocolate for a full minute before mixing.
    • Use a spatula rather than a whisk to mix the ganache to limit the air bubbles.
    • If any chunks remain, strain the chocolate through a fine mesh sieve, or use an immersion blender, then strain to remove bubbles.

    Nutrition

    Calories: 396kcalCarbohydrates: 39gProtein: 4gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 44mgSodium: 155mgPotassium: 186mgFiber: 1gSugar: 30gVitamin A: 467IUVitamin C: 2mgCalcium: 101mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Come Bake With Us!

    Recieve updates on new recipes, tips and tricks used in the TCP Kitchen, seasonal suggestions, and recipe sneak peeks!

      We won't send you spam. Unsubscribe at any time.

      Built with ConvertKit
      « Maple Bourbon Pecan Pie
      Apple Galette with Puff Pastry »
      85 shares
      • Facebook
      • Yummly

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Holding a coffee cup at a table.

      About Callan

      I'm Callan, and welcome to The Cozy Plum! A recipe developer and photographer of all things sweet, savory, and delicious, I help bakers of any level gain the confidence to create bakery-quality treats in their own kitchen! Let's bake!

      About Callan →

      Valentine's Day

      • Strawberry Chocolate Thumbprint Cookies
      • Black Forest Chocolate Cherry Brownies
      • Dark Chocolate Pots de Creme
      • Chocolate Raspberry Mousse Cake

      See More Valentine's Day Desserts

      Super Bowl Appetizers

      • Soft Pretzels and Beer Cheese Dip
      • Homemade Pepperoni Bread
      • Hot Crab Spinach Artichoke Dip
      • Baked Brie with Fig Jam

      See More Appetizer Recipes

      Popular Recipes

      • Bakery Style Pistachio Muffins
      • Biscoff Truffles
      • Chocolate Marble Cheesecake
      • Fruit and Cream Cheese Puff Pastry Danish

      Share your bakes with me!

      Did you try one of my recipes? I can't wait to see it!
      Tag @TheCozyPlum and #TheCozyPlum on Instagram!


      web stories

      Let's Connect!

      • Email
      • Facebook
      • Instagram
      • Pinterest
      • TikTok
      • YouTube

      Footer

      ↑ back to top

      About

      • About Me
      • Privacy Policy
      • Terms & Conditions
      • Accessibility Policy

      Newsletter

      • Sign up for emails and updates

      Contact

      • Contact Page

      As an Amazon Associate, I earn from qualifying purchases.

      Copyright © 2023 The Cozy Plum, LLC