Cranberry White Chocolate Tart Recipes

WHITE CHOCOLATE-CRANBERRY-PECAN TART

Steps:

• Preheat oven to 350°. Roll out pastry to fit an 11-in. tart pan with removable bottom; trim edges. Sprinkle with the cranberries, pecans and chips. In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange zest; pour over chips., Bake 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.

CRANBERRY WHITE CHOCOLATE TART

Steps:

• For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside. In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

WHITE CHOCOLATE CRANBERRY ALMOND TART

Steps:

• Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

CRANBERRY WHITE CHOCOLATE TARTS

Steps:

• Bake mimi-tart shells according to package instructions. Let cool in pans on rack.
• Meanwhile, in saucepan, cover and heat cranberries with liqueur over medium-low heat until steaming,.
• Let stand until softened.
• Finely chop.
• In small saucepan, heat cream just until boiling.
• Remove from heat.
• Whisk in chocolate and butter until melted.
• Divide cranberries among tart shells.
• Top with chocolate/cream mixture.
• Refrigerate until set, 2 hours.
• (Make-ahead:Cover and refrigerate for up to 2 days.).

WHITE CHOCOLATE CRANBERRY TART

Steps:

• Cranberry Sauce: Place the cranberries, sugar, and water in a small saucepan and bring to a simmer. Continue to simmer for 10 minutes. Let completely cool and put in the fridge until ready to use. Tart Crust: Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times to mix. Add the butter and pulse until the butter is completely mixed in. Add the eggs and process until the dough forms a ball. Transfer the dough to a lightly floured work surface, divide the dough in half, and flatten each half into a disk. Cover with plastic wrap and let sit in the refrigerator for 30 minutes. Preheat oven to 350. Prepare the crust by taking one of the pieces of dough from the refrigerator. Let sit at room temperature for 5 minutes. Flour your work surface and roll out the dough to about a 13-inch diameter disk. Line the tart pan with the dough, making sure it's flat against the bottom and the sides of the pan. Prick the bottom and sides of the dough with a fork and place uncooked beans on bottom of crust. Bake for 20 minutes, or until edges of crust are golden brown. Remove from oven and cool completely. Discard beans. In the meantime, prepare the filling. White Chocolate Filling: Combine white chocolate and cream in a microwavable bowl. Microwave on high for 1 minute. Stir. Continue to microwave for 1 more minute; stir until chocolate is completely melted and mixture is smooth. Set aside and let completely cool. Assemble the tart. Drain the cranberries of any excess juice. Spread the cranberry sauce on the bottom of the tart crust. Pour the white chocolate ganache over the cranberry sauce. Garnish with fresh cranberries and chopped pistachios. Refrigerate for 3 hours. Serve.