Cranberry White Chocolate Tart

5 from 1 vote

This cranberry and white chocolate tart combines festive flavors with creamy indulgence, making it the perfect centerpiece for your next gathering.

Prep Time15

Cook Time20

Cooling time2

Total Time2 30

Course: Christmas, Dessert

Cuisine: Amercian, European

Keyword: Cranberry and white chocolate tart

Servings:

Calories: 425kcal

Ingredients

Crust

2 cups Almonds blanched
1 cup Coconut flakes
6 Dates soaked
3 tbsp Coconut oil or Ghee or butter
1/4 cup Date water if needed

Cranberry layer

3 cups Cranberries fresh
1/4 cup Orange juice freshly squeezed
2 tbsp Orange zest
1 tbsp Lemon juice
1/4 cup Monk fruit with erythritol or other sweetener
2 tbsp Arrowroot

White Chocolate Ganage

9 oz White chocolate
1/2 cup Whipping cream or coconut cream for vegans
4 tbsp Unsalted butter or vegan butter

Garnish

Fresh cranberries
Dried citrus
Rosemary
Candied cranberries

Instructions

Crust

Soak dates for 2 hours. Add blanched almonds to the food processor and pulse to crumble. Add coconut flakes and pulse it again. Add dates and pulse it again. Add coconut oil, ghee, or butter and pulse it again to paste. If it is not holding together, add a little bit of the water from the soaked dates. Transfer it to the removable bottom tart form. Bake it at 350 F for 20 minutes until golden brown.

Cranberry Layer

Combine fresh cranberries, orange juice, orange zest, lemon juice, and monk fruit with erythritol or sugar in a saucepan and cook over medium-heat until the cranberries burst and soften. Make a slurry with 2 tablespoons of arrowroot and 2 tablespoons of water and add to the mixture. Whisk until it firms up. Blend the mixture with an immersion blender or high-speed blender until smooth, pour it into the crust, and let it cool.

White Chocolate Ganage

For the creamy topping, melt white chocolate chips (I used Lillys because they are also sugar-free, but you can use the one you like) with heavy cream and butt in a saucepan over medium-low heat, stirring until smooth. Pour the mixture over the cranberry filling into the tart shell and spread it into an even layer. Put it in the fridge and let it set until firm.

Notes

This is a friendly reminder that white chocolate is not white. It has a yellow shade. You can make it whiter by adding special food coloring, but I did not want to do that. So, the pictures of the white chocolate ganage you see online contain some chemicals.

Nutrition