For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1-2 tablespoons ice water
For the White Chocolate Filling:
- 1 1/2 cups white chocolate chips or chopped white chocolate
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- Zest of one orange
For Garnish (Optional):
- White chocolate curls or shavings
- Fresh mint leaves
Step 1: Prepare the Tart Crust
In a food processor, combine the flour, confectioners’ sugar, and salt.
Pulse a few times to mix.
Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again.
Gradually add ice water, one tablespoon at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface, knead it briefly, then shape it into a disk.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Roll and Shape the Tart Crust
Preheat the oven to 375°F (190°C).
On a floured surface, roll out the chilled dough into a circle large enough to fit your tart pan.
Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom, pressing it into the corners and edges.
Trim any excess dough, and prick the bottom of the crust with a fork.
Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake the crust for about 15 minutes or until the edges are lightly golden.
Remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the bottom is fully cooked.
Allow the crust to cool completely.
Step 3: Prepare the White Chocolate Filling
In a heatproof bowl, combine the white chocolate chips and heavy cream.
Place the bowl over a pot of simmering water (double boiler) and stir until the chocolate is melted and smooth.
Remove from heat, stir in the vanilla extract, and let the mixture cool slightly.
Pour the white chocolate filling into the cooled tart crust, spreading it evenly.
Step 4: Make the Cranberry Topping
In a saucepan, combine cranberries, granulated sugar, orange juice, and orange zest.
Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10-12 minutes).
Allow the cranberry topping to cool, then spread it over the white chocolate filling in the tart crust.
Step 5: Chill and Garnish
Place the tart in the refrigerator for at least 2 hours or until the filling is set.
Before serving, garnish with white chocolate curls or shavings and fresh mint leaves if desired.
Step 6: Serve and Enjoy
Slice the Winter White Chocolate Cranberry Tart into wedges and serve.
Enjoy this delightful winter treat with a cup of hot cocoa or your favorite winter beverage.
This Winter White Chocolate Cranberry Tart is a beautiful and delicious dessert that captures the flavors of the season.
The combination of the buttery crust, creamy white chocolate, and tart cranberry topping makes it a perfect addition to your winter holiday celebrations.