Cranberry White Chocolate Tart

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

5 from 8 votes

Cranberry White Chocolate Tart

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.

Prep Time1

Cook Time30

Rest time5

Total Time6 30

Course: Dessert

Cuisine: American, French

Servings:

Calories: 396kcal

Author: Callan Wenner

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