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–+ servings
A white chocolate tart garnished with sugared cranberries and rosemary.
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4.85 from 13 votes

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!
Author: Nikki Lee
Servings: 8 servings
Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes

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/