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You’re in for a treat with this Best White Chocolate Cranberry Tart Recipe! Perfectly rich with just the right sweet-to-tart ratio, my Chocolate Cranberry Tart is dreamy, creamy, smooth, and unbelievably easy. Trust me, this is the dessert everyone will be talking about at this year’s Thanksgiving or Christmas party.
I am telling you, this show stopper of a dessert recipe is 3 layers of yummy, starting with a Graham Cracker Crust, then a homemade cranberry filling, topped with white chocolate ganache filling. And as if that wasn’t enough, the garnish is made with sugary tangy cranberries! It is such an easy recipe, the perfect combination of dreamy layers for any special occasion.
Why We Love This Recipe!
- Beautifully Perfect Dessert- Just look at how festive this tart recipe is! And it is so easy to decorate with fresh sugared berries, too!
- Holiday Ready- Be holiday-ready when you have this make-a-head recipe ready to garnish and serve!
Ingredient Notes
Graham Crust
Cranberry Layer
- Fresh cranberries- Tart Cranberries round out the sweet white chocolate mousse in this cranberry dessert.
- Water- Use the water to thin out and simmer down in the cranberry sauce.
- Maple syrup- Maple syrup is perfect in almost any recipe this time of year.
- Granulated sugar- The sugar will sweeten the berries and balance the tartness.
- Gelatin powder- Unflavored gelatin thickens the cranberries into a jam.
White Chocolate Layer
- White chocolate chips- Use chips or chopped white chocolate to melt into the silky chocolate layer.
- Heavy cream- Heavy cream is the base of the ganache and will smooth out the melted chocolate.
- Butter- Unsalted butter is used in this creamy chocolate layer.
How To Make White Chocolate Tart with Cranberry Recipe
Make this recipe easily in no time with my Graham Cracker Crust recipe. I have included the instructions below.
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Mix the Buttery Bottom Crust
First, the crust! Take out your trusted food processor and pulse about 14 Graham Crackers in a food processor or smash them in a sealed plastic bag until they are crumbs.
In a small bowl, stir together the graham cracker crumbs and sugar. Then melt the butter in a microwave and pour it over the crumbs until all the crumbs are moist. Give that a good stir.
Now, let’s press the crust into the tart pan, shall we? Press the mixture into the bottom and up the sides of an un-greased 9-inch fluted tart pan with a removable base. A spoon and measuring cup work well.
Bake the crust at 350 degrees F for 5 minutes.
Step 2 | Simmer the Cranberry Layer
Add rinsed cranberries, water, maple syrup, and sugar in a small saucepan. Simmer on the stovetop for about 10-15 minutes on medium-low heat until cranberries have broken down.
Pour into a food processor or blender and puree cranberries. You can also use an immersion blender or do this with a hand mixer if you don’t have one. Add a little water if needed (if the sauce is too thick).
Add the gelatin powder, stir well, and simmer for another 5-10 minutes on medium-low heat. Remove from the heat and let cool down for a few minutes.
Then, spread the cranberry mixture evenly into the bottom of the crust. Let that set in the fridge for at least 15 minutes to set and cool down completely.
Step 3 | White Chocolate Filling
Meanwhile, place the white chocolate, cream, and butter in a microwave-safe bowl and heat in 30-second bursts, stirring after each one, until melted and smooth. This should only take a minute or two.
Finally, Pour the white chocolate mixture over the cranberry layer and smooth. Refrigerate for about 2 hours until firm.
Decorate with a wreath of rosemary, sugared cranberries, and a few white chocolate chips. Slice, and enjoy!
Tips
- Scrape the sides of the food processor to ensure all the sugar and butter mixes in nicely.
- No food processor? You can use a high-speed blender or try graham cracker crumbs from the grocery store.
- Don’t skip the time for the cranberry layer to set in the fridge.
- Really watch as you melt the chocolate. Too much time in the microwave can burn it.
- Use a warm knife to slice easily, and wipe it off between slices.
Variations and Substitutions
Recipe FAQs
It is always my opinion that fresh is best. But frozen berries work well in this recipe since you are cooking them into a cranberry jam.
Good news! Each layer can be made ahead of time. Once the crust is made, you can freeze it until it’s time to fill and chill. Keep the cranberry filling and white chocolate filling in the fridge in an airtight container. If the filling firms up, no worries—warm it up gently, either over low heat or by placing it over a double boiler.
Also, you can make this tart ahead and pop it in the freezer until you’re ready to wow your guests. Just freeze it uncovered first, and then cover the tart with plastic wrap when frozen. Then, move it to the fridge the day you want to serve it.
No worries at all. You can use a 9-inch springform pan instead!
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Storage
Refrigerate: Store the leftover tart slices in the refrigerator wrapped in plastic wrap for up to 5 days.
Freeze: Want to save individual slices? Great idea. Freeze each slice wrapped on its own, then slide all the slices into a gallon-sized zippered bag. Take one out whenever you want that holiday party feeling at home.
What to Serve with Cranberry White Chocolate Tart
I love a warm beverage with my rich and creamy tart on cool nights. You can enjoy it with a nice warm cup of coffee or whip up a steaming hot mug of one of these drinks: Homemade Eggnog Recipe, Biscoff Cookie Butter Latte, or Peppermint Hot Cocoa Mix.
If you are in a festive mood and want something cool, try my Strawberry Sunset Lemon Drop or this Blackberry Wish Cocktail. – YUM!
More Christmas Desserts
- Peppermint Meltaway Cookies
- White Chocolate Peppermint Cheesecake Ball
- Red Velvet Cake Recipe
- Grinch Cookies
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White Chocolate Cranberry Tart
Equipment
- 1 9-inch fluted tart pan removable bottom
- Measuring Cups
Ingredients
Crust
- 2 cups graham cracker crumbs, (about 14 graham crackers)
- 4 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Cranberry Layer
- 2 ½ cups fresh cranberries, (can use frozen)
- 1 cup water
- ¼ cup maple syrup
- ¼ cup granulated sugar
- 1 tablespoon gelatin powder, (unflavored)
Filling
- 2 ½ cups white chocolate chips, (or chopped white chocolate)
- ⅔ cup heavy cream
- 5 tablespoons unsalted butter
Instructions
Crust
- Pulse about 14 graham crackers in a food processor or smash in a sealed plastic bag until crumbs.
- Stir together the graham cracker crumbs and sugar. Add the butter and mix until all the crumbs are moist.
- Press the mixture into the bottom and up the sides of an un-greased 9-inch fluted tart pan with a removable base. A spoon and measuring cup work well. Bake at 350 degrees F for 5 minutes.
Cranberry Layer
- Add cranberries, water, maple syrup, and sugar to a small saucepan. Simmer for 15 minutes on medium-low heat until cranberries have broken down.
- Carefully pour the cranberry mixture into a food processor or a blender and puree. This can also be done with an immersion blender or hand mixer. Add a little water if the sauce is too thick to blend.
- Return to the saucepan. Add gelatin powder and simmer for another 5 minutes on medium-low heat. Remove from the heat and let cool for a few minutes.
- Then, spread into the bottom of the crust. Let set in the fridge for at least 15 minutes to set and cool down completely.
White Chocolate Filling
- Place the white chocolate, cream, and butter in a microwave-safe bowl and heat in 30-second bursts, stirring after each one, until melted and smooth. This should only take a minute or two.
- Pour the white chocolate mixture over the cranberry layer and smooth. Refrigerate for about 2 hours, until firm.
- Garnish with Sugared Cranberries or decorate as desired. Slice, and enjoy!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Scrape the sides of the food processor to ensure all the sugar and butter mixes in nicely.
- No food processor? You can use a high-speed blender or try graham cracker crumbs from the grocery store.
- Don’t skip the time for the cranberry layer to set in the fridge.
- Really watch as you melt the chocolate. Too much time in the microwave can burn it.
- Use a warm knife to slice easily, and wipe it off between slices.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
I made this for Christmas dinner and it was so good! It wasn’t too difficult, just took a little time. I used Trader Joe’s peppermint white chocolate chips and the mint flavor was amazing with this!
Thank you for sharing, Maggie. I would love the peppermint flavor too!
I made this for an office “Bake-Off”. Needless to say I came in 1st place. This is a wonderful and beautiful tart. Thank you for sharing this recipe!
Thank you, Dee! Congratulations on the bake off! You made my day with this great news!
Thanks for the tip on the food processor. I don’t have one but my Ninja blender did the trick! So delicious!
You are welcome! I always use a blender if I don’t have access to my food processor.
That is literally the most beautiful tart I’ve ever seen. I’m definitely going to try it soon, although I’m sure mine won’t be as gorgeous as yours!
I bet it will be! I struggle with making things beautiful. I usually have a rustic touch to most of my desserts, but this really was easy.
I love the combination of white chocolate and cranberry. I bet this tart tastes amazing!
Thank you, Chenee! I agree it does make the best flavor combination.
This just might be the prettiest tart I’ve ever seen! You instructions were great. Everything turned out beautifully. Thank you!
Thank you, Dana! I do try to make my recipes easy to follow and make.
This is absolutely the perfect holiday dessert. The flavors are perfect for this time of year, and it’s so beautiful!
Thank you, Beth! October hits and I am ready to start baking.
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Thank you! So happy your family enjoyed this!
This sounds incredible! What a perfect recipe for the holidays. I’m definitely going to have to make this when my family comes to visit. 🙂
Thank you! It’s the perfect dessert for company!