Winter White Chocolate Cranberry Tart Recipe
Prep Time:
2 hours, 40 minutes
Cook Time:
15 minutes
Servings:
8 servings
Ingredients
  • 6 ounces gingersnap cookies
  • 4 tablespoons salted butter, melted
  • 2 cups whole cranberries
  • Zest of ½ orange
  • ½ cup packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 teaspoon lemon juice
  • ¼ cup water or bourbon
  • ⅔ cup heavy cream
  • 4 tablespoons salted butter, softened
  • 1 teaspoon vanilla bean paste or extract
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 12 ounces (2 cups) white chocolate chips or broken chocolate bar
  • ¾ cup granulated sugar, divided
  • 1 cup whole cranberries
Directions
  1. Preheat the oven to 375 F.
  2. Line two baking sheets with parchment paper; set aside.
  3. Grind gingersnaps to fine crumbs in a food processor.
  4. Add 4 tablespoons of butter and pulse to combine.
  5. Use a small measuring cup to press gingersnap mixture evenly into a 9-inch fluted tart pan set over a prepared baking sheet.
  6. Bake for 8 to 10 minutes until firm. Set aside to cool slightly.
  7. In a small pot, heat cranberries, orange zest, brown sugar, cinnamon, ginger, lemon juice, and water or bourbon over medium heat until cranberries break down, stirring often, 4-6 minutes. Optional: blend until smooth.
  8. Spread the jam evenly into the prepared tart crust.
  9. In a small pot, bring cream, 4 tablespoons of butter, vanilla, nutmeg, and salt to a simmer.
  10. Add the white chocolate and let sit 1 to 2 minutes.
  11. Whisk until smooth.
  12. Gently spoon the white chocolate ganache over the cranberry jam.
  13. Chill until firm, at least 2 hours or overnight.
  14. In a small pot, bring ½ cup sugar and ½ cup water to a simmer.
  15. Remove from the heat; add the cranberries and let sit 10 minutes.
  16. Using a slotted spoon, transfer the cranberries to the remaining prepared baking sheet. Let sit 10 minutes.
  17. Sprinkle the cranberries with the remaining ¼ cup sugar, and shake the baking sheet back and forth to coat them.
  18. Decorate the tart with sugared cranberries and other garnishes as desired before serving.