White Chocolate Cranberry Tart

White chocolate balances out the tartness of the cranberries in this dessert. Plus, the whole cranberries are absolutely beautiful for a holiday table.


White Chocolate Cranberry Tart

Tart crust:

  • 3 cups (426 grams) gluten free all-purpose flour, Bob’s Red Mill preferred
  • 3 tablespoons (36 grams) granulated sugar
  • 1 teaspoon salt
  • 1½ sticks (170 grams) cold unsalted butter, cut into pieces
  • 1 large (13 grams) egg yolk
  • 3 to 5 tablespoons ice water
  • White chocolate ganache:
  • 1½ cups (278 grams) high quality white chocolate, preferably Calleabut couverture
  • ¾ cups heavy cream
  • Roasted Cranberries:
  • 2½ tablespoons orange zest (from two 2 oranges)
  • ⅔ cup freshly squeezed orange juice
  • 4 tablespoons granulated sugar, divided
  • 3½ cups fresh whole cranberries


Prepare the tart dough:

  1. Combine the flour, sugar, and salt in a large bowl. Add the butter and, using a pastry blender or fingertips, cut in until only pea-size pieces remain.
  2. Whisk the egg yolk and 1 tablespoon of water in a small bowl. Mix into the dry ingredients until just incorporated and the dough begins to come together. If the dough seems too loose, add 1 tablespoon of cold water at a time until it just holds together. Gather the dough into two balls and flatten each individually. Wrap in plastic and chill for 1 hour before use.
  3. Preheat the oven to 350°F. Roll 1 dough circle out on a lightly floured surface with a floured rolling pin to ¼-inch thickness. Roll the dough over the pin and carefully transfer to the tart pan, pressing the sides down, taking care not to tear the dough. Prick the dough all over with a fork, then bake for 8 minutes. Remove and cool completely on a wire rack.

Prepare the ganache:

  1. Roughly chop the white chocolate and place the white chocolate chunks in a medium heat resistant bowl. In a small saucepan, heat the cream until it just begins to simmer. Once it begins to simmer, remove from heat and pour over white chocolate. Let stand for 3 minutes, then whisk until completely smooth. Pour into cooled tart shell. Refrigerate at least 1 hour.

Prepare the cranberries:

  1. While the ganache is setting, roast the cranberries. Preheat the oven to 375°F. In a large bowl, whisk the orange juice, 2 tablespoons sugar, and orange zest. Add the cranberries and toss to coat.
  2. Turn the mixture out onto a baking sheet lined with foil. Sprinkle 1 tablespoon sugar over the cranberries and roast until the fruit has softened and begins to collapse, about 20 minutes. Remove and cool completely.
  3. To serve, evenly spoon the cranberries over the ganache and sprinkle with 1 tablespoon sugar. Serve immediately or place back in the refrigerator for up to 1 day.

Kitchen Tips

  • This recipe provides a double batch of tart dough. The extra dough may be wrapped tightly and frozen for up to 1 month. Defrost in refrigerator overnight before using.

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