Description

This Cranberry White Chocolate Tart combines a luscious white chocolate ganache with a vibrant cranberry topping, nestled in a crisp pre-baked tart shell. The tart balances the sweetness of white chocolate with the tartness of fresh cranberries, enhanced by orange zest and vanilla. Perfect for festive occasions or a special dessert treat.

Ingredients

Scale

For the Cranberry Topping

2 cups fresh cranberries
0.33 cup granulated sugar
1 teaspoon orange zest
0.5 teaspoon vanilla extract

For the White Chocolate Ganache

8 oz white chocolate, chopped
0.5 cup heavy cream
2 tablespoons unsalted butter

Additional

1 9-inch tart crust (pre-baked)
Powdered sugar (optional, for garnish)

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Instructions

Cook Cranberries: In a saucepan, combine fresh cranberries, granulated sugar, and orange zest. Cook over medium heat for 7 to 9 minutes until the cranberries burst and the mixture thickens slightly, releasing their juices.
Add Vanilla and Cool: Remove the cranberry mixture from heat and stir in vanilla extract. Allow it to cool completely to room temperature to prevent melting the ganache later.
Prepare White Chocolate: Chop white chocolate finely and place it in a heatproof bowl to prepare for melting.
Heat Cream and Butter: In a small saucepan, gently heat the heavy cream and unsalted butter until steaming but not boiling, to ensure a smooth ganache.
Make Ganache: Pour the hot cream and butter mixture over the chopped white chocolate. Let it sit for one minute, then stir gently until smooth and fully melted into a shiny ganache.
Fill Tart Shell: Pour the white chocolate ganache into the pre-baked 9-inch tart shell, smoothing it evenly with a spatula.
Add Cranberry Topping: Spoon the cooled cranberry mixture over the white chocolate ganache. Spread gently or swirl slightly with a knife for a decorative effect.
Chill Tart: Refrigerate the assembled tart for at least 2 hours to let the ganache set firmly and the flavors meld.
Serve: Just before serving, dust the tart lightly with powdered sugar for an elegant finishing touch.

Notes

Use a pre-baked tart crust to ensure a crisp base and avoid sogginess.
Allow the cranberry mixture to cool completely before adding to the ganache to prevent melting and mixing the layers unintentionally.
For best results, use high-quality white chocolate with cocoa butter for a silky ganache.
Variations: You can add a splash of cranberry liqueur for an adult twist to the cranberry topping.
Store leftover tart covered in the refrigerator and consume within 2 days for optimal freshness.