White Chocolate Cranberry Tart
You are going to love this 3 layer White Chocolate Cranberry Tart Recipe in a graham cracker crust. Honestly, what's not to love!
Servings: 8 servings
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!
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
Serving: 1slice | Calories: 689kcal | Carbohydrates: 73g | Protein: 6g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 201mg | Potassium: 270mg | Fiber: 2g | Sugar: 58g | Vitamin A: 808IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 1mg
Find it online:
www.soulfullymade.com/white-chocolate-cranberry-tart/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/white-chocolate-cranberry-tart/