Get ready to dive into pure dessert joy with this White Chocolate Cranberry Tart! Picture this: a scrumptious sugar cookie crust, a burst of cranberry orange curd, and a fluffy cloud of whipped white chocolate ganache on top. It’s a dessert dream come true — a little sweet, a little tart, and a whole lot of deliciousness in every bite. Treat yourself to this fabulously crafted tart that’s bound to leave you and your guests impressed!
Craving a winter treat that’s as chill as it is festive? Meet the White Chocolate Cranberry Tart – the cool kid on the holiday block! It’s a delightful combo of a tasty sugar cookie crust, a zesty cranberry orange curd, and a smooth finish with whipped white chocolate ganache.
This White Chocolate Cranberry Tart is like a holiday flavor bomb. Packed with rich white chocolate, juicy cranberries, and that perfect sugary cookie crust, they’re the ultimate in cozy meets indulgent. It’s a tart that screams winter vibes in every bite.
And get this – making this cranberry orange tart is a breeze! Just toss together a handful of easy ingredients, add a dash of kitchen groove, and voila – you’ve got an impressive treat for your holiday party. Whether you’re after a chill winter snack or aiming to impress at your next hangout, this White Chocolate Cranberry Tart is here to add a bit of magic to your kitchen shenanigans! I am a big fan of the classic cranberry and orange combo, and when you add indulgent white chocolate it really amps up the flavor.
To make this White Chocolate Cranberry Tart, you’ll need the following ingredients.
Butter Cookie Crust:
White Chocolate Mousse:
Follow these simple steps and treat yourself to a burst of white chocolate goodness paired with tangy cranberry flair. Your kitchen is about to become a festive flavor party – no formalities, just tasty fun!
Cream together the butter, granulated sugar, vanilla bean, and salt in the bowl off a stand mixer fitted with the paddle attachment.
Add the egg yolks and mix into the dough. Scrape down the sides of the bowl as necessary to ensure all ingredients are incorporated.
Add in the flour and powdered sugar, and mix until you get a nice stiff dough.
Roll out the dough onto a lightly floured work surface. You will want the dough to be about ¼ inch thick circle large enough to fit your tart pan.
Place dough into the tart pan and trim the edges. Prick holes in the bottom with a fork, then chill until firm.
Line the chilled tart dough with parchment, and fill with rice. Bake for 25 minutes at 350°F.
Remove from the oven and let cool enough to safely remove the rice and parchment.
Brush a thin layer of egg white wash over the entire interior of the tart shell, and bake for an additional 10-15 minutes. Let cool completely before filling.
Combine the cranberries, water and sugar together in a medium sauce pan and heat on medium-high. Once the mixture starts boiling, turn the temperature to low and let simmer for 10 minutes, stirring occasionally to avoid sticking to the bottom of the pan. Remove from heat and let cool for about 5-10 minutes.
Using an immersion blender, blend the egg yolks and vanilla into the cranberry mixture until smooth. You can toss it in a regular blender if you don’t have an immersion blender, too!
Place the pot back on the stove over medium heat and continue to heat and whisk for about 5-10 minutes or until the mixture thickens and coats the back of a spoon.
Remove from heat and stir in the orange zest and butter until melted. Let cool before filling the tart shell.
Add the white chocolate chips to a large heat-safe mixing bowl and set aside.
In a small saucepan, combine the heavy whipping cream, butter, vanilla, and salt. Heat to a boil, then remove from heat.
Pour the cream mixture directly over the white chocolate chips. Let sit for 3-5 minutes. I prefer to place a baking sheet or plastic wrap over the top to trap the heat.
Whisk the white chocolate chips and cream mixture together until smooth. There should not be any lumps of chocolate.
Place plastic wrap directly on top of the mixture, so that it is touching the surface directly. This will prevent a “skin” from forming.
Let the mixture cool to room temperature before chilling in the fridge until cold.
Whip with a stand mixer or hand mixer until light and fluffy (1-2 minutes).
Pour cranberry curd into the crust, filling halfway and smoothing into an even layer.
Pipe the white chocolate mousse to fill the rest of the tart pan. I used a large star tip to pipe some pretty rosettes and stars!
I added some sugared cranberries and orange peels to mine for a little extra pizazz, but this is entirely optional.
Can I use frozen cranberries for the cranberry orange curd?
You can use fresh or frozen cranberries for your cranberry orange curd! Because the frozen cranberries will likely contain more water, you can reduce the added water by a bit, or cook longer to cook off excess water.
How long should I chill my tart dough before baking?
You will want to chill your tart dough until firm, which may vary from kitchen to kitchen. I usually will chill mine for at least 45 minutes to an hour.
You can use whatever kind of plain chocolate you want for this recipe, but keep in mind it may alter the color of the ganache. This cranberry orange tart would be delicious with a dark chocolate whipped ganache as well!
You will need to store any leftover White Chocolate Cranberry Tart in the refrigerator. Make sure to cover with plastic wrap or reusable food wrap for storage! It will keep up to 7 days in the refrigerator.
My name is Autumn! I’m a food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…
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