Winter White Chocolate Cranberry Tart Recipe

While some days you just want a quick treat to satisfy your sweet tooth, others it's satisfying to make a beautiful, delicious dessert. Katie Rosenhouse's white chocolate cranberry tart recipe is a delightful winter treat for all.

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Ingredient

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Direction

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Heat the oven to 375 F. Parchment two baking sheets and set aside. Make fine gingersnaps crumbs in a food processor.

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Press gingersnap mixture evenly into a 9-inch fluted tart pan over a baking sheet with a small measuring cup.

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In a small pot, cook cranberries, orange zest, brown sugar, cinnamon, ginger, lemon juice, and water or bourbon over medium heat for 4-6 minutes, stirring often.

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Optionally, blend smooth. Evenly distribute jam in the tart crust. Simmer cream, 4 tablespoons butter, vanilla, nutmeg, and salt in a small pot.

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Add white chocolate and wait 1–2 minutes. Whisk smooth. Spoon white chocolate ganache over cranberry jam gently.

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Chill overnight or at least 2 hours until firm. Simmer ½ cup sugar and ½ cup water in a small pot. Remove from heat, add cranberries, and let sit 10 minutes.

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Cranberries should be moved to the other prepared baking sheet using a slotted spoon. Allow to sit for ten minutes.

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Before serving, top the tart with additional garnishes of your choice and sugared cranberries.

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