Description
This Cranberry White Chocolate Tart is a festive and elegant dessert featuring a buttery graham cracker crust filled with a creamy white chocolate and cream cheese mixture, topped with a tangy homemade cranberry compote. Perfect for holiday gatherings or special occasions, it combines sweet, tart, and creamy flavors for a delightful treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Filling
- 1 cup white chocolate chips
- ½ cup heavy cream
- 8 ounces cream cheese, softened
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
Cranberry Topping
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup orange juice
- 1 teaspoon orange zest
Garnish (optional)
- Whipped cream or rosemary sprigs
Instructions
- Prepare the crust: Crush graham crackers into fine crumbs and mix with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom and sides of a tart pan. Place the crust in the refrigerator and chill for 30 minutes to set.
- Melt the white chocolate: In a heat-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and fully melted. Allow it to cool slightly.
- Make the filling: In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gradually add the cooled white chocolate mixture and vanilla extract, mixing until fully combined and silky.
- Assemble the tart: Pour the white chocolate cream cheese filling into the chilled graham cracker crust. Smooth the top evenly and refrigerate for 1 to 2 hours, allowing the filling to set firmly.
- Prepare the cranberry topping: In a saucepan over medium heat, combine the cranberries, granulated sugar, orange juice, and orange zest. Cook for 10 to 12 minutes, stirring frequently, until the cranberries burst and the mixture thickens into a compote. Remove from heat and let cool completely.
- Add the cranberry topping: Once the tart is set and chilled, carefully spoon the cooled cranberry compote over the white chocolate layer, spreading gently to cover the surface evenly.
- Garnish and serve: Decorate the tart with dollops of whipped cream or sprigs of rosemary if desired. Keep chilled until ready to serve for the best texture and flavor.
Notes
- For easier slicing, chill the tart thoroughly before serving.
- Use fresh or frozen cranberries interchangeably; if frozen, do not thaw before cooking.
- White chocolate can be substituted with white chocolate melting wafers for convenience.
- Graham cracker crust can be replaced with digestive biscuits if preferred.
- The tart is best served within 2 days of preparation for optimal freshness.
