White Chocolate Cranberry Tart Recipes

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 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 TART

Steps:

• Please note this recipe needs to be made ahead of time.
• Set out a 10″ tart pan that has a removable bottom. Set aside.
• In a food processor, add flour, sugar, and salt. Pulse to combine. Add cold butter and pulse until fine crumbs form.
• In a small bowl add yolk and water together, whisk to combine. Pour over flour mixture; pulsing until mixture starts to clump together. Don't over pulse.
• Press dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
• Meanwhile, make your cranberry filling.
• In a large pot add cranberries, water, sugar, salt, and rosemary, stir together. On medium-high heat, bring to a boil, turn to low and simmer for approx. 15 minutes or until cranberries have burst and thickened. Remove cranberry sauce from the heat.
• In a small bowl add cold water and sprinkle gelatin over, mix together and let sit for 5 minutes or until jelly-like. Set aside.
• Remove rosemary stems and leaves. Leave a small amount of rosemary leaves if you want a stronger rosemary flavour. Using an immersion blender (or a food processor) blend cranberry sauce into a smooth puree.
• Add gelatin and whisk to combine. Place cranberry sauce in the fridge to cool and set.
• Preheat oven to 400˚F.
• On a floured work surface, roll out dough to approx. 12″ circle so it will fit into your 10″ tart pan. Gently pick up the pastry and place in pan, press pastry down, and press into fluted edges. Cut off any overhang.
• With a fork, prick the bottom of the dough several times. Line with parchment paper or foil; fill with pie weights or dried beans or uncooked rice.
• Bake in the bottom third of the oven for 20 minutes. Carefully remove pie weights and foil. Continue to bake another 5 minutes until the base is golden brown, and baked through. Let cool on a rack and set aside.
• Pour cranberry sauce into tart shell (making sure to leave enough space for the white chocolate). Place tart in the fridge to set for approx. 8 hours or preferably overnight. You can also freeze the tart at this stage.
• Meanwhile, make your sugared rosemary and cranberries, and let sit overnight to dry. See recipe here.
• Once the filling has set make your chocolate topping.
• In a heatproof bowl, melt white chocolate until smooth. Add butter and blend together. Pour white chocolate mixture into the tart and gently smooth out evenly (if you are working with a frozen tart, work quickly as your chocolate will freeze).
• Decorate your tart with sugared rosemary and cranberries. Dust with icing (powdered) sugar.
• Make sure your tart is at room temperature before cutting into it.

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.

WHITE CHOCOLATE CRANBERRY MOUSSE TART

Steps:

• For the cranberry compote, simmer the cranberries, water, sugar and orange zest, stirring occasionally, for about 20 minutes, until the cranberries are tender and have "popped". Remove the pot from the heat, stir in the vanilla and brandy and then cool to room temperature before chilling until ready to use.
• For the crust, preheat the oven to 350 F. Stir the cookie crumbs and butter together and press this into an ungreased 9-inch fluted, removable-bottom tart pan. Bake the shell for 10 minutes, and then cool.
• For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
• Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
• To assemble the tart, spread half of the mousse over the bottom of the tart shell. Stir the chilled cranberry compote to loosen it and spoon this over the centre of the tart, spreading gently. Spoon the remaining half of the mousse into a piping bag fitted with a large star tip and pipe the mousse around the edge of the tart, creating a scalloped pattern. Chill the tart until ready to serve.
• The tart will keep, refrigerated, for up to 3 days.

CRANBERRY-WHITE CHOCOLATE POUND CAKE

Steps:

• To make the cake, grease and flour a 9" tube pan; set aside.
• In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
• Add the brown and granulated sugars, orange rind and vanilla.
• Continue beating until fluffy.
• Beat in the eggs, one at a time.
• In a medium bowl, sift the flour and baking powder.
• Add to the creamed mixture, stirring until well combined.
• Stir in the cranberries and white chocolate chips.
• Spoon the batter into the prepared pan.
• Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
• Cool the cake in the pan on a wire rack.
• To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
• Stir in the orange juice.
• Unmold the cooled cake.
• Spoon the glaze over the top; let cool.
• Garnish the top of the cake with orange slices, or fill the centre with cranberries.

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 CRISPY RICE TREATS

Steps:

• Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
• Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
• Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.

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.

WHITE CHOCOLATE CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
• Prepare cake: Beat brown sugar and butter with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat until well combined. Gradually beat in flour until smooth. Stir in cranberries and white chocolate chips with a spoon. Pour batter into the prepared baking pan and spread evenly.
• Bake in the preheated oven until light brown, 30 to 35 minutes. Remove from the oven and let cool, about 30 to 45 minutes.
• Prepare frosting: Beat cream cheese, powdered sugar, lemon juice, and vanilla with an electric mixer until smooth.
• Spread frosting over cooled cake, then sprinkle chopped cranberries over top. Let sit for 3 hours. Cut in thirds down the length of the pan, then in quarters across the width. Then cut each square diagonally to create 24 triangular pieces.