Elegant and understated, this White Chocolate Cranberry Tart blends creamy white chocolate with a bright cranberry compote and a buttery graham cracker crust. Topped with sparkling sugared cranberries and rosemary, it’s a show-stopping holiday dessert that’s surprisingly simple to make.
INGREDIENTS
(serves 8-10)
for the crust
2 cups graham cracker crumbs
¼ cup granulated sugar
6 Tablespoons unsalted butter, melted
for the cranberry compote layer
1 ½ cups cranberries, fresh
¼ cup sugar
1 Tablespoon fresh orange juice
1 Tablespoon water
for the filling
8 oz. white chocolate, chopped (we like Ghirardelli)
¾ cup heavy cream
8 oz. cream cheese, softened
¼ cup powdered sugar
1 teaspoon pure vanilla extract
1 Tablespoon fresh lemon juice
for the topping
1 cup fresh cranberries
½ cup sugar + ½ cup water (for syrup)
½ cup granulated sugar (for coating)
fresh rosemary sprigs
METHOD
Make the crust
Preheat oven to 350°F. Combine crumbs, sugar, and melted butter; press into a 9-inch tart pan. Bake for 10 minutes, and then cool completely.
Prepare the cranberry layer
In a saucepan, combine cranberries, sugar, orange juice, and water. Cook over medium heat until cranberries burst and mixture thickens, about 5-7 minutes. Cool completely, and then spread a thin layer (about ¼ inch) over the crust before adding the filling.
Prepare the filling
Heat cream in a small saucepan until just simmering. Remove from heat, add white chocolate, and stir until smooth.
In a mixing bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until creamy. Add cooled chocolate mixture and blend until smooth. Pour into cooled crust and chill at least 4 hours, or until set.
Sugar the cranberries
Simmer ½ cup sugar and ½ cup water until dissolved. Toss cranberries in syrup, and then roll in remaining sugar. Let dry 1 hour.
Assemble the tart
Garnish tart with sugared cranberries and rosemary sprigs just before serving.
